Oily potato chips, which are often laced in unhealthy trans-fats, are an addicting snack, but this blogger has found a clever way to make chips healthy! She coats zucchini slices in cornflake crumbs to serve up an equally crispy, but far more nourishing, alternative.
1 large zucchini
2 egg whites
Mrs. Dash Italian Seasoning (or other salt-free seasoning)
1 c. cornflake crumbs
1/2 c. freshly grated parmesan cheese
Preheat oven to 450 degrees. Slice zucchini into thin slices about 1/8”-1/4” thick. Mix cornflake crumbs and Italian seasoning in a shallow dish. Beat egg whites together. Coat each zucchini slice thoroughly in egg whites, then dredge through cornflake mixture, covering completely. Place on a foil-lined cookie sheet. Repeat until all your slices are coated. Slide cookie sheet in the oven and let bake for 8-10 minutes. Remove from oven and flip the zucchini slices over. Sprinkle parmesan cheese over the slices and return to the oven for 8-10 minutes, until crunchy. Serve hot.