Active time: 20 minutes Total time: 50 minutes
Ditch traditional potato chips and try baking thinly sliced zucchini for a healthier dipper. Coating the slices with egg whites, seasonings and Parmesan cheese allows them to crisp in the oven, for a guilt-free snack. An easy salsa with black beans makes it a substantial snack or light lunch.
Baked Parmesan Zucchini Chips With Black Bean Salsa
- 1/4 cup (48g) dried black beans, cooked, drained and rinsed
- 1 tablespoon avocado oil
- 2 large egg whites
- 1/4 cup (20g) shredded Parmesan cheese
- 1 teaspoon dried oregano
- 1/4 teaspoon granulated garlic
- 2 medium zucchini, cut into 1/4-inch slices
- 2 large tomatoes, chopped
- 1 large jalapeno, chopped
- 1 tablespoon lime juice
Soak and cook the beans without salt, then drain and rinse. Makes about 3/4 cup.
Preheat oven to 425ºF (219ºC). Line a large sheet pan with parchment paper and drizzle with avocado oil, spread to coat the pan. Reserve.
In a medium bowl, combine the egg whites, Parmesan, oregano and garlic and whisk well.
Slice the zucchini into 1/4-inch thick, diagonal slices and place in the egg white mixture. Toss to coat. Place each zucchini slice on the oiled sheet pan so the slices aren’t touching. Bake for 25–30 minutes, flipping the chips with a spatula after 15 minutes. When browned and crispy, remove from oven and serve immediately.
While the chips bake, mix the salsa. In a medium bowl, combine the tomatoes, black beans, jalapeno and lime juice. Toss to mix.
Serves: 4 | Serving Size: About 3/4 cup chips with 1/2 cup salsa
Nutrition (per serving): Calories: 111; Total Fat: 5g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 6mg; Sodium: 161mg; Carbohydrate: 9g; Dietary Fiber: 3g; Sugar: 4g; Protein: 6g