The new chip on the block.

Good Morning!

This weekend, I wanted to break away from my usual breakfast-themed snacks, like muffins and smoothies, and give you a recipe that can be used more as a pre-dinner appetizer with your family or a snack to share amongst friends in a social setting. What is this snack?  Zucchini chips, your new healthy alternative to greasy fried potato chips!

Now I know you may be thinking: “But Meg, they make baked potato chips now with far less fat…” to which I would respond: “But these include a delicious vegetable with a plethora of health benefits, including the ability to lower cholesterol and reduce blood pressure.” For more on the surprisingly awesome health benefits of zucchinis, definitely take a couple of minutes to browse through this article from Veg Kitchen; the benefits are endless and so powerful for your overall health, especially for your beautiful hearts. Then, when you decide to bake these chips and share with your friends you can super cool and in-the-know when your health facts when you reference this article (plus your family and friends will appreciate that you’re looking out for their health).

This is also the first of my Sunday Snacks series that, surprisingly, does not involve Greek yogurt and is not something that I found on Pinterest while looking for half marathon training meals to fuel my workouts–this snack will be a little heartier, but has simple ingredients and is very easy to make in a reasonable timeframe. The original recipe that I found was through the Real Simple website (which I highly recommend to browse through for a wide variety of healthy meals). I’ll include the original recipe that I found here because it includes a video that’s easy to follow in case you get nervous baking new things and want to feel like someone is in the kitchen with you. 🙂

Prep time for these zucchini chips is just around 15 minutes and total bake time is around 2o minutes–so we’re looking at 35-40 minute time slot set aside to complete this recipe. I chopped up a fairly large zucchini, so my recipe yielded 30 chips, which is a perfect size to serve as an appetizer before dinner or snack on with friends while watching a show or a game on TV. Without further ado, let’s get to the ingredients you’ll need to gather and the baking instructions.

Zucchini Chips Ingredients:

  • Zucchini (sliced)
  • Skim milk
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/8 tsp. pepper

Other Items Needed:

  • Baking sheet/pan
  • Measuring cups
  • Mixing bowls

Chip_Ingredients

Baking Instructions:

  1. Pre-heat oven to 425 degrees.
  2. Wash zucchini and slice into even pieces (not too thin).
  3. Mix together breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper in one bowl.
  4. Pour about 2 cups of skim milk into a separate bowl.
  5. Dip zucchini slices in the milk, then dredge into the mix of breading ingredients and place evenly on pan.
  6. Bake in the oven for 20 minutes, or till crispy on the outside.

Chip_Prep.jpg

Chip_PreBake

I chose to eat my zucchini chips as a pre-dinner appetizer and dip them in a refreshing cucumber dressing, but these chips would also be lovely with a hummus, a chipotle aioli, or even just on its own with a mixture of other vegetables like carrots and such.

Chip_FinalProduct

I’m off to Dani Adler’s run clinic now (Learn the 3 E’s To Run Training: Easy, Efficient, Effective)- can’t wait to share what I learned from her with you later this week, as well as recap my experience at the Fitbit Local bootcamp and yoga event yesterday. I’m already feeling pretty sore from the Fitbit Local event, so I’m looking forward to sharing some kind of deep stretching tips with you on Wednesday–tune back in for all that goodness.

In the meantime, I hope this snack inspires some healthier alternative snacking options throughout your week. Potato chips are easy to pick up in the store and go to town on until you hit the bottom of the bag before you know it; however, these chips give you the opportunity to feel less guilty, while also getting your daily vegetable in. I challenge you all to think of one of your favorite go-to snacks and think of how you might be able to create a healthy alternative option. If you have something you’d like to share, I love trying out new recipes so please feel free to e-mail me at melucas7@gmail.com or comment below to share with everyone-I can’t wait to hear what you come up with!

Enjoy your Sunday,
-Meg

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