APPETIZER or serve instead of potato or other chips
MPN™ Parmesan Thyme Zucchini Crisps Servings: 4
Cooking spray or 2 sheets of parchment paper
2-3 medium zucchini-about 1 pound
1-2 egg whites
3/4-1 cup freshly grated Parmesan cheese
¼ cup Hemp seeds
¼ cup Bread crumbs
2-3 tsps Thyme, dried (or 1-1.5 Tbsps fresh)
¼ tsp Turmeric
1 tsp Black Pepper
Basil leaves for garnish
1. Preheat the oven to 450 degrees F
2. Coat a cookie sheet with cooking spray or place a a sheet of parchment paper over the cookie sheet
3. Slice the zucchini into ¼-inch thick rounds
4. Beat the egg whites in a bowl, toss the zucchini until coated.
5. Combine the Parmesan, hemp seeds, bread crumbs, thyme, turmeric, and pepper in a small bowl
6. Press each round into the parmesan herb mixture, coating it on both sides and place in a single layer on the cookie sheet
7. Bake the zucchini crisps until browned and crisp, 25 to 30 minutes
8. Serve immediately with a salsa or raita. (Raita recipe elsewhere in this Labor Day 2016 collection)
