Snack On These Baked Parmesan Zucchini Chips

By
Ariel H
-

Sure, potato chips are delicious, but don’t you ever get tired of them? You could always give sweet potato chips a try, but even those have been done before. Why not whip up some zucchini chips? They’re not only a healthier alternative, but they’re actually tastier. This recipe even has an amazing black bean dip which takes these chips from a snack to a great lunch option.

https://www.instagram.com/p/BuFhlbjnTGW/

Ingredients:

  • 1/4 cup dried black beans, cooked, drained, and rinsed
  • 1 tablespoon avocado oil
  • 2 large egg whites
  • 1/4 cup shredded Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/4 teaspoon granulated garlic
  • 2 medium zucchinis, cut into 1/4 inch slices
  • 2 large tomatoes, chopped
  • 1 large jalapeno, chopped
  • 1 tablespoon lime juice

Instructions:

  1. Soak and cook the beans without salt, then drain and rinse them. It will make about 3/4 cup.
  2. Preheat the oven to 425 F. Line a large sheet pan with parchment paper and drizzle it with avocado oil, making sure to coat it evenly.
  3. In a medium bowl, combine the egg whites, Parmesan, oregano, and garlic and whisk it well.
  4. Slice the zucchini into 1/4 inch thick diagonal slices and put them into the egg white mixture. Toss them to coat. Place each zucchini slice on the sheet pan making sure the slices don’t touch.
  5. Bake for 25-30 minutes, flipping the chips with a spatula after 15 minutes. When browned and crispy take them out of the oven and serve them immediately.
  6. While the chips are baking mix the salsa. Combine the tomatoes, black beans, jalapeno, and lime juice.
https://www.instagram.com/p/BJNTaQZBN8s/