Nickel Allergy Friendly Gluten Free Zucchini Parmesan Chips

Total time40 min

Prep time15 min

Cook time25 min

Nickel Allergy Friendly Gluten Free Zucchini Parmesan Chips

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Ingredients

4 servings

2 medium zucchini (about 1 lb total)
½ cup gluten free panko breadcrumbs
Jeff Nathan Creations Plain Panko Flakes Gluten Free Plain Gluten Free Panko Flakes, 15 oz Lieber's Gluten Free Original Panko Crumbs
Landau Natural Foods Gluten Free Plain Panko Crumbs, 7 oz
See all
½ cup finely grated parmesan cheese
½ tsp garlic powder
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
¼ tsp smoked paprika
¼ tsp black pepper
¼ tsp salt
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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