Zucchini Chips

Take a break and try out this delicious recipe with our Ranch Thinables!

 

INGREDIENTS

2 medium zucchinis, sliced into 1/8-inch rounds

1 cup FG Ranch Thinables, finely crushed (food processor or zip bag + rolling pin)

1/2 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika (optional for color)

Salt and pepper to taste

1/3 cup of FG Flour Blend

2 large eggs, beaten

Olive oil spray

STEPS

1. Prep Zucchini

Slice zucchini into thin rounds. Sprinkle lightly with salt and let sit for 10 minutes to draw out moisture. Pat dry thoroughly between paper towels to remove excess liquid.

2. Make Breading

In a shallow bowl, combine crushed Ranch Thinables, Parmesan, garlic powder, paprika, salt, and pepper.

3. Set Up Dredging Station

Place flour in one bowl, beaten eggs in another, and the Thinables mixture in a third.

4. Coat Zucchini

Dip zucchini slices into flour (shake off excess), then egg, then press into the Thinables mixture until fully coated.

5. Bake

Arrange coated zucchini rounds on a parchment-lined baking sheet. Lightly spray tops with olive oil.

Bake at 425°F (220°C) for 18–20 minutes, flipping halfway, until golden brown and crisp.

6. Serve

Cool slightly on a wire rack for maximum crunch. Serve warm as a healthy snack or appetizer with your favorite dip.

 

Serves 2-3. Enjoy!!!