Baked Zucchini Chips
From loveandlemons.com
40 minServes 4
Crispy baked zucchini rounds coated in panko, almond flour, and Parmesan; golden and crunchy outside, tender within.
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| prepPreheat oven to 425°F / 220°C | |||
| prepLine a baking sheet with parchment paper | |||
| 1 egg | Whisk egg | Dip zucchini in egg, coat in panko mixture, arrange on sheet | Drizzle with oil, bake 425°F / 220°C, 17–20 min, flip halfway |
| 120 ml panko bread crumbs | Combine panko, almond flour, Parmesan, salt & pepper | ||
| 120 ml almond flour | |||
| 25 g Parmesan cheese | |||
| ½ teaspoon sea salt | |||
| Freshly ground black pepper | |||
| 2 medium zucchini, sliced into 6 mm rounds | |||
| Extra-virgin olive oil, for drizzling | |||
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