Baked Zucchini Chips
Crispy baked zucchini chips seasoned with sea salt and black pepper, perfect as a healthy snack.
Equipment
- oven
- baking sheet
- Parchment Paper
- small bowl
- medium bowl
- Whisk
Ingredients
Egg and Coating
- 1 large egg can be replaced with ¼ cup nut milk and 1 tablespoon ground flaxseed for a vegan option
- ½ cup panko bread crumbs
- ½ cup almond flour
- ¼ cup Parmesan cheese or Vegan Parmesan
- ½ teaspoon sea salt
- freshly ground black pepper to taste
Zucchini
- 2 medium zucchini sliced into ¼ inch rounds
Instructions
Preparation
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a small bowl, whisk the egg. In a medium bowl, combine the panko, almond flour, Parmesan, salt, and several grinds of pepper.
- Dip the zucchini slices into the egg and then into the panko mixture. Place onto the baking sheet, drizzle with olive oil, and bake 17 to 20 minutes, flipping halfway, until golden brown.
- Serve immediately while they're still hot, optionally with a dipping sauce.
Notes
Make this recipe vegan by replacing the egg with ¼ cup nut milk mixed with 1 tablespoon ground flaxseed.
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 300mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg
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