Zucchini Chips

Ingredients

• 2 medium Zucchini
• 1/2 cup Almond Flour
• 2 tablespoons Nutritional Yeast
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Dried Oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Olive Oil
• 1 tablespoon Lemon Juice
• 1 Egg White

Instructions

1. 1

   Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. 2

   Wash and dry the zucchini. Thinly slice the zucchini into rounds, about 1/8 inch thick. A mandoline slicer is recommended for uniform thickness.

3. 3

   In a shallow bowl, whisk together the almond flour, nutritional yeast, garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper.

4. 4

   In a separate small bowl, lightly beat the egg white.

5. 5

   Dip each zucchini slice into the egg white, then dredge in the almond flour mixture, ensuring it is fully coated.

6. 6

   Arrange the coated zucchini slices in a single layer on the prepared baking sheet, making sure they aren't overlapping.

7. 7

   Drizzle the zucchini chips with olive oil and lemon juice.

8. 8

   Bake for 25-30 minutes, or until the chips are golden brown and crispy, flipping halfway through.

9. 9

   Let the zucchini chips cool slightly on the baking sheet before serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.