Crispy Baked Zucchini Chips

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Zucchini Chips

YOUR SOLIN GENERATED RECIPE

Crispy Baked Zucchini Chips

Enjoy these irresistibly crispy baked zucchini chips with a savory almond-Parmesan crust, perfectly balanced with a cool, protein-rich Greek yogurt dip. The light crunch and rich flavors create a versatile dish that's great for breakfast, lunch, or dinner.

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NUTRITION

426kcal
Protein
35.6g
Fat
21.8g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (392g)

1/4 cup Almond Flour (28g)

1/4 cup shredded Parmesan Cheese (28g)

1 large Egg White (33g)

1/2 cup Plain Nonfat Greek Yogurt (120g)

1/2 tsp Garlic Powder

1/4 tsp Salt

1 pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Slice the zucchini into thin rounds, about 1/8 inch thick. Pat them dry with a paper towel to remove excess moisture.

  • 3

    In a shallow bowl, combine the almond flour, shredded Parmesan, garlic powder, salt, and black pepper.

  • 4

    In another small bowl, lightly beat the egg white.

  • 5

    Dip each zucchini slice first in the egg white, then dredge it in the almond-Parmesan mixture, ensuring an even coating.

  • 6

    Arrange the coated zucchini slices in a single layer on the prepared baking sheet. For extra crispiness, lightly spray the tops with olive oil if desired.

  • 7

    Bake for 20-25 minutes or until the chips are golden and crispy, flipping once halfway through for even baking.

  • 8

    Serve warm with a side of plain nonfat Greek yogurt for dipping.

Crispy Baked Zucchini Chips

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Zucchini Chips

YOUR SOLIN GENERATED RECIPE

Crispy Baked Zucchini Chips

Enjoy these irresistibly crispy baked zucchini chips with a savory almond-Parmesan crust, perfectly balanced with a cool, protein-rich Greek yogurt dip. The light crunch and rich flavors create a versatile dish that's great for breakfast, lunch, or dinner.

NUTRITION

426kcal
Protein
35.6g
Fat
21.8g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (392g)

1/4 cup Almond Flour (28g)

1/4 cup shredded Parmesan Cheese (28g)

1 large Egg White (33g)

1/2 cup Plain Nonfat Greek Yogurt (120g)

1/2 tsp Garlic Powder

1/4 tsp Salt

1 pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Slice the zucchini into thin rounds, about 1/8 inch thick. Pat them dry with a paper towel to remove excess moisture.

  • 3

    In a shallow bowl, combine the almond flour, shredded Parmesan, garlic powder, salt, and black pepper.

  • 4

    In another small bowl, lightly beat the egg white.

  • 5

    Dip each zucchini slice first in the egg white, then dredge it in the almond-Parmesan mixture, ensuring an even coating.

  • 6

    Arrange the coated zucchini slices in a single layer on the prepared baking sheet. For extra crispiness, lightly spray the tops with olive oil if desired.

  • 7

    Bake for 20-25 minutes or until the chips are golden and crispy, flipping once halfway through for even baking.

  • 8

    Serve warm with a side of plain nonfat Greek yogurt for dipping.