Anyway, the first time I tried this method I cut the zucchini into rounds and breaded them shake and bake style by tossing them in a bag. It didn't really work, the coverage was less even and more clumpy. I also tried a higher heat for a shorter time, and I had to force feed myself the mess I made.
I had all but given up on the idea of zucchini chips when my CSA tossed them into my weekly fruit and veggie basket. Not one to waste food, I knew I had to give them another chance. I'm seriously glad I did. Maybe I should start giving all veggies a second chance.
4 zucchini, cut into wedges
3/4 cup whole wheat bread crumbs
3/4 cup Parmesan cheese
1/2 tablespoon Greek seasoning
1/2 tablespoon oregano
1/2 tablespoon garlic powder
2 egg whites
Preheat the oven to 425. Spray a large baking sheet with nonstick spray. Mix together the bread crumbs, Parmesan and seasonings on a plate. Crack the egg whites into a bowl. Dip zucchini wedges into the egg whites, then dredge through the breadcrumb mixture. Place on a the prepared baking sheet. Bake for 15 minutes, then flip them and bake another 10 minutes.
And speaking of weird, you gotta try this sauce with your zucchini fries.
Zucchini Fry Sauce
1/2 cup Vodka Sauce (or leftover spaghetti sauce)
2 tablespoons Frank's Hot Sauce
Mix. Heat. Dip. Eat. Smile.