These Zucchini Chips with Ranch Mayo Dip make an easy, healthier appetizer or snack!
- 2 Medium Zucchini
- 2 Egg whites
- ½ cups Italian breadcrumbs
- ½ teaspoon garlic powder
- ¼ teaspoons Dried oregano
- ¼ teaspoons onion powder
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- FOR THE DIP:
- ¼ cups Mayonnaise (I used regular, but any type will do)
- ½ tablespoon Dry Ranch Dressing Mix
Preheat the oven to 425ºF. Line a large baking sheet with a silpat mat, parchment paper or nonstick cooking spray.
Cut each zucchini into thin rounds. Put aside.
In a small bowl, whisk the egg whites until frothy. Put aside.
In another bowl, combine the breadcrumbs, garlic powder, oregano, onion powder, salt and pepper. Stir until well blended.
Working one at a time, take a thin zucchini, dip it in the egg whites, making sure to cover it completely. Then dip in the breadcrumb mixture. Place the zucchini on the prepared baking dish. Repeat with each zucchini disc until all are coated.
Bake for about 28 to 30 minutes or until the zucchini chips are golden brown and have a nice crust. Remove from the oven and let cool for 5 minutes on a baking sheet. Then transfer to a wire rack to cool completely.
While the zucchini chips cook, prepare the Ranch Mayo Dip. In a small bowl, combine the mayonnaise and Ranch dressing mix and stir well. Refrigerate until ready to eat.