Potato chips are one of my guilty pleasures. While I know how unhealthy they are, there are times where I simply can’t resist them.
But then a friend of mine recommended I make my own “healthy chips” at home. Ever since then, I’ve been addicted to oven-baked zucchini chips! They are just as crunchy and tasty as potato chips, but much, much healthier.
On top of that, it’s a really easy recipe to follow. It requires very little prep time, and most of the work is done in the even!
Here’s what you need:
- 2 med. Zucchini
- ¼ tsp. salt
- ½ tsp. freshly ground pepper
- ½ tsp. garlic powder
- ½ cup whole-wheat panko bread crumbs
- ½ cup coarsely grated Parmesan cheese
- 1 large egg white
- 1 tbsp. olive oil
To start, preheat the oven to 450 degrees Fahrenheit. Then, grease a baking sheet lightly with olive oil.
Next, using a knife, slice the zucchini into ¼ inch rounds and put them all together in a bowl. Season with garlic powder, pepper, and salt.
Drizzle with olive oil and top with egg white. To make sure you coat evenly, toss it gently.
In another tray, mix the Parmesan cheese and panko crumbs. One by one, dredge the seasoned zucchinis with the mixture of cheese and crumbs. Once done, put them all into the greased baking sheet.
Bake for 25 minutes until the zucchini coins become crispy and golden brown.
Before serving, allow them to cool. Serve with your favorite dip.
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