Baked Zucchini Chips
By: Natalie Hebert
Published: Thursday, February 4, 2010 - 8:12pm

Ingredients




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
2 Egg Whites

Preparation

1 Preheat oven to 450 degrees 2 Slice zucchini as thinly and uniform as possible (this is when having a mandolin comes handy). 3 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. 4 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. 5 Serve warm with fresh grated Parmesan cheese (optional).

About


This was a great snack that satisfied my salty-crunchy tooth! The chips are low in fat and I didn't feel guilty eating them! I did the same procedure to a yellow squash and it worked out well. I will say that I prefer them hot, when they have a nice crunch. As they cool they get a bit softer, but that's okay. Just pop them back in the oven the next day, and they are crispy. I plan on making these again, see... not everything has to be deep fried!