Baked Zucchini Crisps
About 60 pieces – 6 servings
Ingredients
- 2 large egg whites, lightly beaten
- 2 medium zucchinis, stemmed and sliced 1/4-inch
- 1/8-1/4 teaspoon cayenne pepper
- Coarse salt and freshly ground pepper
- 2 cups panko bread crumbs
- 1/2 cup freshly grated Parmigiano-Reggiano -OR- Parmesan cheese (2 ounces)
- 2-3 teaspoons fresh thyme leaves
Method
- Preheat oven to 400°F. Line two rimmed baking sheets with silicon baking mats. Place egg whites in a large bowl and beat with a whisk until frothy. Add zucchini slices and cayenne pepper. Season with salt and pepper and stir to coat both front and backs.
- In a large shallow dish or a large mixing bowl, combine the panko, cheese, and fresh thyme. Season with salt and pepper.
- Dip each squash round into the panko mixture, coating evenly on both sides and pressing the mixture into the squash to adhere.
- Place on prepared baking sheet in a single layer without the rounds touching.
- Bake for about 25 minutes until golden brown and crispy – rotating from top to bottom.
- With a thin spatula, immediately remove the crisps to a cooling rack to slightly cool. Do not leave on hot/warm baking pan or they will become soggy.
- Serve as is or with a complimentary dipping sauce. © Images & content: Cristina A-Moore for TeenieCakes.com.
Teenie Notes
- As a variation, add lemon and/or garlic
- Can be rewarmed and recrisped by returning to oven at 400°F for about 10-12 minutes.
- Store leftovers in a sealed container or sealed plastic bag.
source modified from Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome
by Virginia Willis
by Virginia Willis