My fave snacks are the easiest to make - right? I'm prone to grabbing a bag of potato chips (or 'crisps' as they are called here in New Zealand) if I REALLY need something to eat. Now, if you think about it we all need a little balance in our lives so I can say I deserve those chips on a daily basis, because 90% of the time I'm making good, healthy eating choices, but would that always be good for me? Nah...
This is a quick recipe if you want something yummy, but a little healthy, too. Parmesan Zucchini Chips taste so good and if you're worried about 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 nonstick 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 bread crumb 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, also I had some homemade pasta sauce I used to dip these in (ridiculous, I'm telling you!). Check out the finished product below, the pic isn't the best but trust me... SOOOO good!