Preheat oven to 425 degrees. Line a baking sheet pan with foil and spray with cooking spray, (parchment paper or a silpat mat also works). Cut zucchini into 1/8th inch disks (try to cut the disks the same thickness, so they will cook evenly).
Place egg white in a medium bowl, and whisk until frothy. Place zucchini slices in the bowl with the egg whites, and toss zucchini in egg white, until they are coated evenly. (This is what will bind the seasoning mixture to the zucchini chips).
Combine parmesan and seasoning mixture in a large ziplock bag, and shake to combine. Place zucchini in ziplock bag with seasoning, and shake to coat zucchini with coating.
Place zucchini chips on prepared baking pan, and bake for 25-30 minutes. Turn on ovens broilers, and broil under high heat for about 1-2 minutes, or just until coating is lightly browned and crispy on the outside. Remove from the oven and serve warm with dipping sauce of choice!
|3||Medium zucchini squash, washed, ends trimmed off|
|1||Large egg white|
|1/4 cup||Parmesan cheese, grated |
|2 tbs||Dried parsley flakes|
|1 1/2 tsp||Dill weed seasoning|
|1 tsp||Garlic powder|
|1 tsp||Onion powder|
|1/4 tsp||Salt (or to taste)|
|1/4 tsp||Pepper (or to taste)|
 For a dairy free option, swap parmesan cheese out for bread crumbs. Additional salt may need to be added, according to taste.
|Calories per Serving||110|
|Saturated Fat||2 g|
|WWP+: (per serving)||3|
|SmartPoints™: (per serving)||4|
|Freestyle Points: (per serving)||2|