Oven Baked Zucchini Chips

Oven Baked Zucchini Chips
recipe and image from Nutritionist in the Kitch

INGREDIENTS:
1/4 cup dry whole wheat breadcrumbs
1/4 cup grated fresh Parmesan cheese
1/4 tsp seasoned salt
1/4 tsp garlic powder
1/8 tsp black pepper
1/4 cup unsweetened almond milk (you could also use milk)
2 1/2 cups (1/4-inch-thick) slices zucchini
cooking spray

DIRECTIONS:
1. Preheat oven to 425 degrees.
2. Combine first 5 ingredients in a medium bowl stirring with a whisk.
3. Place milk in a shallow bowl. Dip zucchini slices in milk and dredge in breadcrumb mixture.
4. Place coated slices on an oven proof wire rack coated with cooking spray; plac rack on a baking sheet.
5. Bake for 30 minutes or until browned and crisped.

*I've been looking for some creative ways to serve vegetables to my kids. Oh these were really yummy! My kids thought they were great dipped in ranch and fry sauce of course. 

Baked Oven Fries

Baked Oven Fries
recipe from Annie's Eats

INGREDIENTS:
3 russet potatoes, peeled and cut lengthwise into even sized wedges
5 TB vegetable,  canola, or peanut oil
3/4 tsp kosher salt, plus more to taste
1/4 tsp black pepper, plus more to taste

DIRECTIONS:
1. Preheat the oven to 475˚ F. 
2. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. 
3. Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside.
4. Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil. 
5. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning.
3. When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.

*These were so delicious!!!