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Oven Baked Crispy Zucchini Chips

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Ingredients
  

  • 2-3 Zucchini sliced thinly into 1/4-inch thick rounds
  • ½ cup almond flour
  • ½ tsp sea salt
  • ¼ tsp paprika
  • ¼ tsp cayenne pepper
  • 1 tsp garlic poder
  • 1 tsp onion powder
  • cracked pepper to taste
  • 2 eggs
  • ¾ cups shredded parmesan

AVOCADO LA CREMA

  • 1 small avocado
  • ⅓ cup sour cream
  • ¼ cup packed Cilantro
  • 2 Tbsp lime juice
  • salt and pepper to taste

Instructions
 

  • Start by washing your Zucchini.
  • Slice off the top and bottom and discard, then proceed to slice into 1/4-inch thick rounds.
  • You will need 3 bowls: in the first combine the first seven dry ingredients; in the second mix the two eggs, in the third parmesan cheese.
  • Take your Zucchini and dredge it in the egg.
  • Then in the flour, be sure to cover the whole piece.
  • Lastly in the cheese. Again be sure to cover the whole Zucchini.
  • Once you cover the Zucchini, place it on your baking sheet. You will want to place a wire rack on top of the baking sheet. This allows for baking on both sides without flipping. If you don’t have the option then flip your chips half way when you bake them.
  • Bake at 425 for 18-20 minutes until crisp and golden.
  • If you choose to fry in oil instead – Add 2/3 cups of olive oil to a pan, I suggest using a large cast iron skillet, you just want the oil to barely cover the bottom so if you have a smaller pan use less (see notes).
  • Lay your Zucchini in the pan be sure not to over lap and cook for about a minute and a half to two minutes.
  • Remove from the pan and place on a plate lined with a paper towel.
  • Continue with your batches, adding oil as needed. After it's all done enjoy with one of your favorite dipping sauces!