Crispy Parmesan Zucchini Chips with Ranch

• 2 medium zucchinis
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 large egg white
• Cooking spray

Steps

1. 1 Preheat oven to 250°F and line a baking sheet with parchment paper.
2. 2 Slice zucchinis into 1/8-inch rounds.
3. 3 Whisk egg white in a bowl. In another, mix Parmesan, garlic powder, oregano, pepper, and salt.
4. 4 Dip zucchini slices in egg white, then coat with Parmesan mixture.
5. 5 Arrange coated slices on the baking sheet, spritz with cooking spray.
6. 6 Bake for 20 minutes, flipping halfway through, until golden and crisp.
7. 7 Prepare ranch dip (see tips for quick store-bought option).
8. 8 Serve zucchini chips with ranch dip.

Equipment

• Baking sheet
• Parchment paper
• Mandoline slicer (optional)

Variations

• Experiment with Italian seasoning or paprika for a flavor twist.
• Add a pinch of cayenne pepper for a spicy kick.

Substitutions

• Use almond flour instead of Parmesan for a nutty, dairy-free option.
• Substitute egg white with aquafaba for a vegan version.

Pairings

• Serve with a chilled glass of Chardonnay.
• Pairs well with tomato bruschetta for a veggie platter.

Nutrition

Tips

• For a quick ranch dip, use store-bought ranch dressing. For homemade, whisk together plain Greek yogurt, buttermilk, and your favorite ranch seasoning.

Storage

Store zucchini chips in an airtight container at room temperature for up to 2 days. Ranch dip keeps in the fridge for up to a week.

Freezing: Does not freeze well due to texture change in the chips.

Serving Suggestions

• Perfect for game day snacking or as a crunchy side to grilled chicken.
• Pair with a fresh green salad for a light lunch.

FAQ