Baked Zucchini Parmesan Chips
 
 
Ingredients
  • Cooking spray or canola oil
  • 2 medium zucchini
  • 2 egg whites
  • 1 Tbsp milk
  • 1 cup finely grated parmesan cheese
  • 1 cup panko breadcrumbs
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¾ tsp sea salt (use less if the saltiness of the parmesan is enough for you)
  • Several grinds of black pepper
Instructions
  1. Preheat oven to 450 F. Coat two wire racks with cooking spray or oil and place on baking sheets (if you don't have wire racks, line two baking sheets with foil and coat lightly with cooking spray or oil)
  2. Using a mandoline if you've got one or a sharp knife if you don't, slice zucchini into very thin rounds. Place in a colander and shake on a few dashes of sea salt. Let stand 30 minutes, then pat dry with paper towels.
  3. In a small bowl, combine the egg whites with a tablespoon of milk and stir to combine. In another bowl, combine cheese, breadcrumbs, garlic powder, paprika, salt and pepper.
  4. Dip each zucchini round in the egg white mixture and shake off the extra. Dredge in the cheese/crumb mixture and place in single layers on baking sheets.
  5. Bake for 20 minutes, turning after 10 (if using wire racks, you don't need to flip them). Check after 15 minutes to ensure they aren't burning. Remove when golden brown and allow to cool. Serve immediately.
Notes
For any leftovers (yeah right) reheat in an oven or toaster oven.
Recipe by Baked In at https://www.baked-in.com/2013/11/03/baked-zucchini-parmesan-chips/