Zucchini Chips with Ranch Mayo Dip

Preheat oven to 425 F. Line a large rimmed baking tray with a Silpat baking mat, parchment paper, or non-stick cooking spray.

Cut each zucchini into thin discs. Set aside.

In small bowl, whisk together the egg whites until frothy.Set aside.

In another bowl, combine the breadcrumbs, garlic powder, oregano, onion powder, salt, and pepper. Stir until mixed well.

Working one a a time, take a zucchini thin, dip it into the egg whites, making sure to cover entirely. Then dip it into the breadcrumb mixture. Place zucchini on prepared baking pan. Repeat with each zucchini disc until all are coated and place them on the baking tray in a single layer.

Bake for about 25-28 minutes, or until zucchini chips turn golden brown and have a nice crust.
Remove from oven and let them cool for 5 minutes on the baking tray. Then move them to a wire rack to cool completely.

While zucchini chips are baking, prepare the ranch mayo dip: In a small bowl, combine mayonnaise and ranch dressing, mix and stir well. Refrigerate until ready to eat. Enjoy!

Notes:
1. I used one zucchini per serving, so if you are serving two people, use two zucchinis, etc.
2. Feel free to swap out different seasonings to fit your tastes.