Oven-Baked Zucchini Parmesan Crisps
Ingredients:
2 medium zucchini (yellow or green, or both)
1/4 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. garlic powder
1 tbsp. olive oil
1 egg white
1/2 cup panko bread crumbs
1/2 coarsely grated parmesan cheese
Directions:
Preheat the oven to 450*F & lightly grease a baking sheet with olive oil. Using a mandolin slicer (or a handheld knife), slice the zucchinis into 1/4-inch rounds. Transfer the zucchini coins to a bowl & season with salt, pepper & garlic powder. Drizzle the olive oil & the egg white over top & toss to coat evenly. Mix the panko crumbs & parmesan together in a shallow tray. Working with a few coins at a time, dredge the zucchini in the panko & parmesan mixture & transfer to the greased baking sheet. Bake for 25 mins or until the zucchinis are golden brown & crispy. Allow them to cool slightly (about 5 mins.) on the baking sheet before transferring them to a serving tray. Serve warm or room temperature with your favourite salsa or dip.