I’m on a health kick this month so I’ve been messing around with gluten free recipes to share…like this one for Zucchini Chips. I’m sure you’re asking yourself what the heck ARE Zucchini Chips…You are not alone! At first I was a bit skeptical, because it is zucchini. I’ve learned to embrace veggies as I’ve “matured” (term I totally use loosely!), but I tried it and you know what?
I’m in heaven.
These little suckers taste sooo good and for the calories – Anne’s Estimated Guess (AEG): about 60-75 cal per serving – you can’t go wrong. I’m breaking down this easy 20 minute snack for you, so let me know what you think:
- 2 zucchini
- 2 eggs whites
- 1/4 cup gluten free bread crumbs
- 1/4 cup grated parmesan cheese
- 1/4 tsp of the following: rosemary, garlic powder, Italian seasonings,
- 1/8 tsp black pepper
Heat oven to 450˚ and line a baking sheet or pan with parchment paper. Spray paper with non-stick cooking spray.
Cut the zucchini into 1/4 inch slices and set to the side. Mix breadcrumbs and seasonings in a bowl, putting egg whites in a separate dish. Dip zucchini slices into egg whites, then dip slices into breadcrumb mixture, coating both sides. Place finished slices onto parchment paper.
Cook for 7-8 minutes, then flip slices. I did this and I added an extra 5 minutes to mine so they were just a touch crispier 😉 Check out the finished product below…So good!
I ate them as a warm-up for lunch. Hmmm, well they are healthy…right?
Serve as they are for a snack, with sandwiches at lunch time (replace those potato chips!) or heat up some marinara and dip these delish chips for a fun appetizer.
Let me know how yours turn out!!