Zucchini Chips

Zucchini Chips 4

These zucchini chips are easy to make and are a great side or snack. We are going to dip them in beaten egg white and then coat them in a mixture of bread crumbs and Parmesan cheese.

Zucchini chips are a great alternative to potato chips or other unhealthy snacks. They are nice and crisp in the outside and tender in the inside.

This is a good way to have the kids eat their veggies. If you want these to be crispier go ahead and slice them thinner.

Here is what you are going to need for these delicious zucchini chips:

Serves six
2 medium zucchinis – sliced into thin rounds
2 egg whites – lightly beaten
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
A pinch of oregano
1/2 tsp. garlic powder
Salt & Pepper

Lightly oil a couple of baking sheets and heat your oven to 400°F (200°C).

Place the zucchini slices in a bowl and add the salt. Toss to coat all sides.

Place the egg whites in another bowl and beat with a fork.

Place the bread crumbs and the Parmesan cheese in a third bowl and add black pepper, oregano and garlic powder. Mix well.

Dunk the zucchini slices in the egg white and shake off the excess. Place them in the bread crumb and cheese mixture and coat both sides well. Place the coated zucchini on the prepared baking sheet.

When you have your entire slices ready place the baking sheet in the oven for 20 to 25 minutes – or until the chips are nice and browned. Serve and enjoy.

CALORIES 82.76; FAT 2.62 g (sat 1.32; Mono 0.66; poly 0.32); PROTEIN 5.83 g; FIBER 1.16 g; CARBS 9.25 g; CHOLESTEROL 5.86 mg; IRON 0.79 mg; Sodium 579.09 mg; CALCIUM 103.60 mg

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My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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