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
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.