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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Crispy "Fried" Veggies

Source: dLife

Vegetables dusted with a light, crunchy coating baked to crispy deliciousness!

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	94.5

Total Carbs	12.4 g

Dietary Fiber	3.5 g

Sugars	3.3 g

Total Fat	3.3 g

Saturated Fat	0.9 g

Unsaturated Fat	0.4 g

Potassium	138.6 mg

Protein	6.0 g

Sodium	105.1 mg

Dietary Exchanges 3.3 Fat, 0.4 Vegetables, 0.1 Meat, 0.6 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 400°F. Coat baking sheet with cooking spray. For faster clean up, line cookie sheet with foil.
In large bowl, #1, add flour.
In separate bowl, #2, beat eggs with fork for one minute.
In small bowl, #3, mix flakes, basil, cayenne, and cheese. Add salt (if desired) and pepper to taste.
Dry vegetables well. Dip them, about a cup at a time, into the flour (bowl #1), then into beaten egg (bowl #2.) Scoop them out of eggs with a slotted spoon, draining well. Then dip into coating mixture (bowl #3), gently turning to coat well.
Place veggies on prepared baking sheet so they do not touch each other. Lightly coat with cooking spray.
Bake 10 minutes. If necessary, turn pieces and bake an additional 5 minutes or until crispy and golden brown.
Season to taste, and serve hot.