More courgette-y goodness. Paired with pesto aioli. These chips get crispy on the outside, but stay a little bit tender in the center. What a delightful way to eat your vegetables.
2 large zucchini
1/4 C. dry breadcrumbs
1/4 C. grated fresh Parmesan cheese
2 egg whites
1/4 tsp. sea salt
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1/2 tsp. freshly ground black pepper
1) Wash zucchini and slice into 1/4 inch slices.
2) Mix the bread crumbs, Parmesan and seasoning in one bowl. Place the egg whites in another bowl.
3) Dip zucchini slices in the egg whites, then dip in the breadcrumb mixture, coating them evenly.
4) Spread zucchini out on in a single layer on the baking sheet. Cook at 450 degrees for 7 minutes. Turn zucchini over. Roast another 7 to 8 minutes, or until coating is crispy and golden brown.