While in Oregon last month Coco made for me these delicious Parmesan Zucchini Chips. Once before I posted the recipe for Zucchini Fries by Damn Delicious, but love this little bite size version. Coco keeps the ingredients to these very simple: panko bread crumbs, parmesan cheese and crushed red pepper if desired. You could easily add a tablespoon or two of your favorite dried herb or herb mix should you want to direct the flavors toward a specific spectrum: earthy, lemony, fresh etc…
3 Egg Whites
1/4 cup Panko
1/4 cup Parmesan Cheese, grated
1 1/2 TBS Crushed Red Pepper, optional
2 large Zucchini, sliced thin
salt and pepper
Preheat oven to 425º
Spray a cookie sheet with non-stick spray.
1.) Combine cheese, Panko and red pepper (if using) in a small bowl.
2.) Dip a zucchini round into egg whites and turn to ensure it is well coated, then dip into Panko mixture and turn to coat several times. Place on cookie sheet. Continue this process until all Zucchini rounds are coated in egg whites and Panko mixture.
3.) Salt and Pepper all disks once on the cookie sheet.
4.) Place in the oven for about 10 minutes, or until Zucchini is cooked through and edges are golden brown.