Totally hear you. I love crunchy salty foods - try these for a guilt free munch festZucchini Parmesan Crisps 1 lb. zucchini or squash (about 2 medium-sized)1/4 cup shredded parmesan (heaping)1/4 cup Panko breadcrumbs (heaping)1 tablespoon olive oil1/4 teaspoon sea salt freshly ground pepper, to taste Preheat oven to 400 degrees. Line baking sheet with foil and spray lightly with vegetable spray.Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper. Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.Place rounds in a single layer on baking sheet. Sprinkle any remaining breadcrumb mixture over the rounds.Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)If you not a fan of Zucchini try baked sweet potato rounds. Just leave out the parmesan-breadcrumb mixture. Toss the rounds in olive oil and single layer on a baking sheet sprinkle sea salt to taste. Bake for 10 minutes and flip, then bake for another 12 minutes! Done!
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