This kid friendly recipe presented by Auntie Megabeth is another ooey-gooey adventure that turns a vegetable into a crispy snack. It’s super-easy to put together and you have these baked “chips” in no time.
Nana Sous Chef pre-sliced the zucchini so all that needed to be done was mix up the crumb mixture and crack and egg. Then the dipping and coating fun began. Pop these babies in the oven, and within a few minutes you have a crispy snack.
- 1 medium zucchini
- 1/4 cup panko crumbs
- 1/8 tsp ground black pepper
- 1 tbsp grated Parmesan cheese
- 1 egg white
Cut zucchini into 1/4 inch slices.
Stir together the panko, freshly ground pepper, and cheese in a small bowl or on a plate.
Put egg white in another bowl. If it’s a little gloppy, feel free to whisk it a tiny bit.
Dip the zucchini into egg white…
Then, dip it into the panko mixture.
Place on cookie sheet that’s been lightly coated with cooking spray.
Stick in an oven that’s been preheated to 475 degrees for five minutes. Flip over and continue baking until browned for another five minutes.