Cottage Foodie Diet Recipes

Baked Parmesan Zucchini Chips

September 24, 2014
Looking for a healthy snack that tastes awesome? Look no further.  I absolutely LOVE these “chips”. They are crispy, healthy, and vegetarian (and they can be made vegan very easily). I have to hide the first batch as they disappear so quickly.

 

Baked Parmesan Zucchini Chips

Parchment paper or Silpat*
2 medium zucchini sliced into 1/4 rounds
1/2 cup egg whites (approx. 3 eggs)
1/2 cup freshly grated Parmesan
1/2 cup Panko bread crumbs (you can use gluten free)
1/2 tsp garlic powder
1/2 tsp red pepper flakes (or to taste)
1/4 tsp black pepper
Preheat oven to 425 degrees.
Place egg whites in a bowl.
Place bread crumbs and Parmesan in another bowl.
Dip each zucchini slice first in the egg white, then in the Panko/Parmesan mixture.
Be sure to coat each side evenly.
Place on baking sheet.
*I have used both parchment and a Silpat and have obtained the best results with a
Silpat.
Bake until the tops are golden brown (approx. 15-20 minutes) then flip over and continue
baking for another 5-10.  The more color, the crunchier!

 

Serve immediately.  They won’t last long enough to save!
Feel free to adjust spices according to taste.  You may add salt – but as with all my recipes
I do not include salt.

 Enjoy!

 

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2 Comments

  • Reply Karen September 24, 2014 at 3:27 am

    Hi Gay,
    I just saw your blog featured in Romantic Homes October 2014 issue. Your home is absolutely gorgeous! Love the white and pink roses. Soooo pretty! Congratulations on your publication – exciting! Happy Autumn! Karen

  • Reply GayVanBeek September 24, 2014 at 1:23 pm

    Thank you so much Karen! Love making new friends in this business.

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