Meatless Monday: Zucchini Chips

June 3, 2013

If potato chips are too unhealthy and you're tired of kale chips, try making these baked zucchini chips.  This seasonal snack is easy to prepare and unbelievably crunchy and delicious.  Thinly sliced zucchini are coated in a breadcrumb and parmesan mix and baked until golden brown.  To achieve even slices, use a mandolin or a food processor with a slicing attachment.  You can eat these zucchini chips on their own or dip them in hummus.

Zucchini Chips

3 Zucchinis, rinsed
1/4 cup Parmesan, shredded
1/2 cup Bread Crumbs
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Dried Parsley
1 teaspoon Black Pepper
1/2 teaspoon Paprika
Preheat oven to 450 degrees
Slice zucchini as thinly and uniform as possible (this is when having a mandolin comes handy).
Place on a paper towel for at least 10 minutes to let excess moisture drain. Mix together all the dry ingredients. In a bowl whisk the egg whites until frothy.
Place the zucchini in the egg mixture, then coat in the bread crumb mixture. Place on a baking sheet and when the baking sheet is full, bake for 5 minutes. Pull out the baking sheet and flip over the zucchini chips. Return to the oven for another 7 minutes.
Serve warm with fresh grated Parmesan cheese (optional).

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