Crispy Zucchini Chips

Ingredients:

• 2 medium zucchinis, thinly sliced
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg, beaten
• Cooking spray or olive oil spray

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, mix almond flour, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
3. Dip each zucchini slice into the beaten egg, allowing excess to drip off, then coat both sides in the almond flour mixture. Place coated slices on the prepared baking sheet in a single layer.
4. Lightly spray the tops of the zucchini slices with cooking spray or olive oil spray.
5. Bake for 15-20 minutes, flipping halfway through, until the chips are golden brown and crispy.
6. Remove from the oven and let cool slightly before serving. Enjoy your crispy keto zucchini chips!