Serves 4 (8 to 10 chips)
15 minutes prep, 26 minutes cooking


  • 1/3 cup whole-wheat panko (Japanese breadcrumbs; such as Kikkoman)
  • 1 ounce Parmesan cheese, finely grated (about 1/4 cup)
  • 3 tablespoons uncooked amaranth
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 ounces zucchini, cut into (1/4-inch-thick) slices
  • 1 tablespoon olive oil
  • Cooking spray


1. Preheat oven to 425°F.

2. Combine first 6 ingredients in a shallow dish. Combine zucchini and oil in a large bowl; toss well to coat. Dredge zucchini in panko mixture, pressing gently to adhere. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet or jelly-roll pan. Bake at 425°F for 26 minutes or until browned and crisp. Serve immediately.

Nutritional facts: CALORIES 132; FAT 6.5g (sat 1.9g, mono 3.3g, poly 0.8g); PROTEIN 6g; CARB 14g; FIBER 2g; SUGARS 2g (est. added sugars 0g); CHOL 5mg; IRON 1mg; SODIUM 249mg; CALC 113mg

From Everyday Whole Grains, © 2016, by Ann Taylor Pittman. Used by permission of Oxmoor House.