Zucchini Chips with Ranch Mayo Dip

Preheat oven to 425ºF. Line a large baking tray with a silpat baking mat, parchment paper, or nonstick cooking spray.

Cut each zucchini into thin discs. Set aside.

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

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

Working one a a time, take a zucchini thin, dip into egg whites, making sure to cover entirely. Then dip into bread crumb mixture. Place zucchini on prepared baking pan. Repeat with each zucchini disc until all are coated.

Bake for about 28–30 minutes, or until zucchini chips turn golden brown and have a nice crust. Remove from oven and let cool for 5 minutes on baking tray. Then move to a wire rack to cool completely.

While zucchini chips are baking, prepare Ranch Mayo Dip. In a small bowl, combine mayonnaise and Ranch dressing mix and stir well. Refrigerate until ready to eat.

Enjoy!