Food Friday!

Zucchini Chips

Looking for a healthy snack? These Zucchini Chips are a great alternative 
to regular potato chips. This snack still has that crunch we crave and 
pairs perfectly with Greek yogurt as a dip.


- 1 zucchini
- 1 egg white
- 3 tbsp ground flax
- optional: 1 tbsp flour (whole wheat was used here)
- pepper
- 2 tbsp plain Greek yogurt


- pre-heat oven to 350〬C.
- in a small dish, lightly beat the egg white with a fork. Set aside.
- in a flat dish, combine ground flax and flour. Set aside.
- using a sharp knife, cut the zucchini into thin slices (approximately 2mm thick).
- prep a baking sheet by spraying with Pam or covering with Parchment paper.
- using your hands, dunk each zucchini slice in the egg wash, coating each side.
- immediately place the wet zucchini slices into the ground flax/flour, flipping to coat each side.
- without over lapping, lay the slices on the baking sheet.
- shake desired amount of pepper on the slices.
- bake for approximately 20 minutes, rotate pan and bake another 20 minutes. Continue until slices brown and crisp.
- serve immediately with plain Greek yogurt as dip.



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