Baked zucchini chips

Ingredients for 2 servings:

• 2 m.-large zucchini
• ½ cup breadcrumbs
• ⅛ tsp black pepper, ground
• 2 tbsp Parmesan, grated
• 2 egg whites
• 200 g yogurt
• 200 g sour cream
• 2 tbsp vinegar
• e.g. herbs, fresh or frozen
• salt, pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

a delicious snack alternative, with yogurt dip

Preheat oven to 250°C. Cut the zucchini into slices about 0.5 cm thick. Mix the breadcrumbs, pepper, and Parmesan cheese in a bowl, then place the egg whites in a separate bowl. Dip the zucchini slices first in the egg whites, then add them to the bowl with the breadcrumb mix and coat each slice individually, preferably one at a time. Lightly press the coating into the pan. Grease a baking sheet and place the slices individually on the baking sheet. Bake in the preheated oven for 5 minutes, then turn and bake for another 5-10 minutes, depending on the degree of browning and crispiness. A delicious yogurt and sour cream dip goes well with this: Mix the yogurt and sour cream in a bowl, add vinegar to taste, and season with herbs, salt, and pepper.