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)

Recipe shared by Sally Abend and adapted by CC Donelan using a recipe by Smitten Kitchen and following MPN™ principles.   ©2016 HealthCare Insights, LLC.
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