When summer is in full swing, zucchini shows up in a lot of recipes, but few are so addictive as baked zucchini chips. Dredged in panko bread crumbs and Parmesan cheese, these crispy chips with just a touch of heat are so good you may want to make a double batch to make sure some of them make it to the table.
What you’ll need:
1 pound zucchini
2 egg whites
1/3 cup grated Parmesan
1/3 cup panko bread crumbs
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
Using a mandoline or knife, slice 1 pound washed zucchini (about 2 zucchinis) to a thickness of about 1/4 inches. Sliced too thick, chips will still be tasty, but have a softer texture.
Lightly whisk 2 egg whites in a small bowl. Egg whites will allow the crumb coating to stick to the sliced zucchini.
Place 1/3 cup panko bread crumbs, 1/3 cup grated Parmesan cheese, 1/4 teaspoon kosher salt, 1/4 teaspoon pepper and 1/2 teaspoon cayenne pepper in a small bowl and combine.
Dip zucchini slices in egg white to coat.
Dredge zucchini slices in dry mix to fully coat. Some clumping may occur.
Space chips on one or two lightly-greased baking sheets. Make sure chips are not touching to allow even cooking.
Bake chips in a 425 degree F oven for 40-45 minutes, turning once after 20 minutes. Coating will brown and edges may curl slightly. Allow chips to cool to room temperature (chips will become crispier once cool). This garden fresh alternative to french fries or potato chips will quickly put a dent in a bountiful summer zucchini harvest.
Originally: Baked Parmesan Zucchini Chips Recipe