Lighter than traditional potato chips, these guys offer a crispy coating and a melt-in-your-mouth center—you won't believe you are eating an immune-boosting, vitamin C-rich vegetable.
2 zucchini, thinly sliced
1/4 cup chickpea flour (or all-purpose for non-gluten-free)
2 tablespoons finely chopped fresh Italian parsley
3 tablespoons grated Parmigianno
2 tablespoons water
1. Preheat oven to 350 degrees. Line a baking sheet with foil or parchment paper and spray with non-stick cooking spray. Place zucchini on a paper towel and sprinkle with salt. Let sit for a few minutes to extract water.
2. Combine chickpea flour, salt and pepper to taste, parsley, and Parmesan in a flat, shallow bowl. In separate bowl, whisk egg and water. Dip zucchini slices in egg mixture, then put in flour mixture and coat evenly. Lay slices on prepared baking sheet. Bake for 30 minutes until nice and crispy. Serve warm. Store in an airtight container for up 1 or 2 days.
Nutrition score per serving: 75 calories, 3g fat (1.5g saturated fat), 8g carbs, 6g protein, 2.5g fiber
Recipe provided by Caroline Brody of La Cucina Prima Donna