Low Sodium Gluten Free Zucchini Parmesan Chips

Total time40 min

Prep time15 min

Cook time25 min

Low Sodium Gluten Free Zucchini Parmesan Chips

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Ingredients

4 servings

2 medium zucchini (about 1 lb total)
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½ cup gluten free panko breadcrumbs
½ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
½ tsp garlic powder
½ tsp dried oregano
¼ tsp smoked paprika
¼ tsp black pepper
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 large eggs
olive oil cooking spray

For serving

marinara sauce, for dipping (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Set a wire rack on a large baking sheet and coat the rack with olive oil cooking spray.
2
In a shallow bowl, combine the gluten free panko, Parmesan, garlic powder, oregano, smoked paprika, black pepper, and salt. Stir until evenly mixed. In a second shallow bowl, add the lightly beaten eggs.

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