We love these crispy and delicious chips! Crunch away at these bariatric friendly morsels and get a little protein too! Enjoy in confidence!
3 medium fresh zucchini, sliced into ¼-inch rounds
3 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
Freshly cracked black pepper, to taste
Pinch of Kosher salt
Preheat oven to 425º F and line a rimmed baking sheet with parchment paper. Arrange zucchini slices on the parchment paper and spray lightly with cooking spray. Mix together Parmesan, parsley, black pepper, and salt. Sprinkle with Parmesan mixture. Bake for until cheese has melted and zucchini slices have become crisp, but not burned, about 30 minutes.
Remove from oven and serve.
Servings 2-4, serving size approximately ¾ cup
Calories: 60 calories
Protein: 4 grams
Carbohydrate: 6 grams
Fat: 2 grams
Nutrition Facts Estimated by: Misti Gueron MS, RDN
Author: Robyn Stone | Add a Pinch