Baked Zucchini Chips

These were an instant hit, they ate them so fast I only got to eat one. I don’t own an air fryer, but my oven is convection. It works just as well without another gadget in my kitchen. But if you own an air fryer this is an awesome recipe for that.

Baked Zucchini Chips

2 medium zucchini, sliced into ¼ inch rounds.

1 egg, beaten.

½ cup panko breadcrumbs

½ cup flour or almond flour

¼ cup grated Parmesan Cheese.

½ teaspoon Italian Seasoning or Ranch Dressing POWDER

½ teaspoon salt

1/8 teaspoon black pepper

Olive oil cooking spray

Marinara Sauce or Ranch Dressing for dipping

Preheat oven to 375 degrees. Line a cookie sheet with foil and top with a grate.

In a small bowl combine the flour and panko, parmesan, seasoning, salt, and pepper.

With one hand dip the zucchini slices into the eggs and drop into the bread crumb mixture. With your other hand cover the zucchini with the breadcrumbs. (Use one hand for wet ingredients and the other for the dry ingredients.) Place coated zucchini onto the prepared grate in a single layer. After you have them all onto the grate. Spray with the olive oil spray.

Back until crisp and golden brown about 11 to 13 minutes.

Serve immediately with Marinara Sauce or Ranch Dressing Dip.

To make Gluten Free use GF breadcrumbs and the almond flour or GF flour. To make Dairy Free use Dairy Free parmesan cheese and do not use the ranch dressing.

Jan Dairy Keen