Baked Parmesan Zucchini Chips

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.

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.