Baked Zucchini Chips
sliced into 1/4 inch thick circles
panko Japanese style bread crumbs
Â¼ cup shredded Parmesan cheese
Â½ teaspoon garlic powder
Â½ teaspoon onion powder
Â½ teaspoon paprika
Preheat oven to 425 degrees.
Combine the panko, Parmesan, and spices in a bowl.
Dip the zucchini in the egg whites and then coat in the panko mixture.
Place on an ovenproof baking rack that sits on a baking sheet. If you donâ??t have a baking rack, place directly on a baking sheet that has been coated in non-stick spray
Bake for 25-30 minutes or until zucchini is golden and crispy.
Serve with your favorite marinara sauce.
I prefer using panko bread crumbs over regular bread crumbs. Panko holds up better and is crunchier once baked.