Baked Zucchini Chips
Baked Zucchini Chips
Print recipe
Ingredients
- 1 medium zucchini, cut in thin slices (I use a mandolin for these thin slices)
- 1 tablespoon olive oil
- 1/2 cup gluten-free panko
- 1 egg
- 2 tablespoons water
- 1/2 cup Baking Free™ Gluten Free all purpose flour (62 g)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Note
Make your own gluten-free panko--https://gfbakingfree.com/recipe/gluten-free-panko/
Directions
| Step 1 | |
| Pre-heat oven to 400 degrees F. Lightly grease a baking sheet with oil and line with parchment paper. Set aside | |
| Step 2 | |
| Place gluten-free panko in a large shallow bowl. In another bowl, whisk 1 egg and water. In a third bowl, combine four, paprika, garlic powder, salt and pepper. | |
| Step 3 | |
| Dip each zucchini slice in the flour mixture, then the egg mixture and finally the panko mixture. Place in a single layer on baking sheet. Repeat until all zucchini slices are coated. Spray chips with cooking spray or lightly drizzle with olive oil. | |
| Step 4 | |
| Bake for 20 minutes, flipping over slices half way or until golden brown and crispy. Allow chips to cool on tray for 5 minutes then move to baking rack to crisp. | |