Did anyone else watch the World Cup? By the time everyone will be reading this post, it’ll be over, but I’m sitting on the couch and typing this bloggy blog up while popping baked zucchini chips in my mouth and cheering on the USA. I don’t think they really need my help, though, because by the time I turned on my TV a few minutes late, it was already 4-0 . Even though that means it’ll be a boring game, it’s always fun to see some of the bigger games since I grew up playing club soccer. I miss it!
So back to the work week! Did everyone have a good 4th? Mine was a pretty lazy and low-key one that just involved an asian-style BBQ at my parent’s house with the extended family and margaritas. Not the most super patriotic food, but I did end up making an apple pie and you don’t get more ‘merican than that if ya ask me. Kyle came over as well and brought Tucker to go swimming. We can’t keep that little minnow out of the pool and he is just TOO cute. Here’s a photo of me trying to be affectionate and him obviously
freaking out loving it. What’s new ?
Seriously though, can’t you see all the love he has for me in his eyes? HE LOVES ME OK.
So chips! And not the fried kind, but the kind you can munch on all day long without feeling that post-eating-the-entire-chip-bag guilt (because #realtalk, that’s me every time unless someone takes them away from me) or grossly greasy. I’ve been popping these in my mouth like crazy and may have eaten the entire batch when I first made them. Tons of flavor and super addictive without all the fat, cholesterol, sodium, and calories of your normal snack foods!
While these aren’t your regular crispy potato chips, they’re remarkably delicious for a vegetable and pack an amazing parmesan and garlic flavor! I find them much more hearty than most snacks and I love being able to mindlessly munch without feeling all that sodium and oil later on. To get them as crispy and chip-like as possible, bake them on a oven-safe rack that’s placed on top of a baking sheet and spray the top with cooking oil spray to help achieve a perfect golden brown.
- ½ cup panic bread crumbs
- ¼ cup grated parmesan cheese
- ½ tsp garlic salt
- pinch black pepper
- 2 large zucchini, sliced into ¼ inch slices
- 3 tbsp milk
- Preheat oven to 425 degrees.
- In a small bowl, combine the bread crumbs, parmesan, garlic salt, and pepper.
- Coat the zucchini slices in the milk and dip in the bread crumb mixture to coat. Put the slices on an oven-safe rack that's placed on top of a baking dish and spray the tops of the zucchini with cooking spray.
- Bake for 15-20 minutes or until the topping is golden brown. Serve hot!