Gluten-Free JOC Appetizer - Baked Parmesan Zucchini Chips

Ingredients:

2 medium-sized gluten-free zucchini, sliced into thin rounds
1 cup gluten-free grated Parmesan cheese
1/2 cup gluten-free almond flour
1/2 teaspoon gluten-free garlic powder
1/2 teaspoon gluten-free onion powder
1/2 teaspoon gluten-free paprika
Salt and black pepper to taste
2 large gluten-free eggs
Cooking spray or gluten-free olive oil spray

Instructions:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it with cooking spray or gluten-free olive oil spray.

In a bowl, combine the gluten-free grated Parmesan cheese, gluten-free almond flour, gluten-free garlic powder, gluten-free onion powder, gluten-free paprika, salt, and black pepper. Mix well.

In a separate bowl, beat the large gluten-free eggs.

Dip each zucchini round into the beaten eggs, ensuring it's well-coated, then coat it with the Parmesan mixture, pressing it onto both sides.

Place the coated zucchini rounds on the prepared baking sheet in a single layer.

Lightly spray the tops of the zucchini rounds with cooking spray or gluten-free olive oil spray.

Bake in the preheated oven for about 20-25 minutes or until the zucchini chips are crispy and golden brown.

Remove from the oven and let them cool slightly before serving.

Serve these gluten-free Baked Parmesan Zucchini Chips as a tasty and healthier appetizer or snack.

Enjoy these crispy and gluten-free Baked Parmesan Zucchini Chips as a delightful appetizer!