Baked Zucchini Chips crispy, cheesy and light

Who doesn’t love the salty, crunchy taste of potato chip? By baking other vegetables, you can imitate that taste without consuming a lot of calories. Check out this recipe for Zucchini Chips — zucchini slices coated in a blend of whole-wheat breadcrumbs, Italian herbs and Parmesan cheese.

For a lighter dinner, swap in eggplant for the zucchini and make eggplant Parmesan. Bake the eggplant until the breadcrumbs become crisp, then top with marinara sauce and low-fat mozzarella cheese.

See the recipe on Smart.

About Leigh Zaleski

I'm a health features reporter for the York Daily Record/Sunday News and healthy living blogger for No Sweat, York. Contact me with story ideas at lzaleski@ydr.com, 717-771-2101 or @leighzaleski on Twitter.
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