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Preheat oven to 425 F. Line a large rimmed baking tray with a Silpat baking mat, parchment paper, or non-stick cooking spray.
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Cut each zucchini into thin discs.
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Set aside.
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In small bowl, whisk together the egg whites until frothy.Set aside.
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In another bowl, combine the breadcrumbs, garlic powder, oregano, onion powder, salt, and pepper.
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Stir until mixed well.
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Working one a a time, take a zucchini thin, dip it into the egg whites, making sure to cover entirely.
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Then dip it into the breadcrumb mixture.
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Place zucchini on prepared baking pan.
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Repeat with each zucchini disc until all are coated and place them on the baking tray in a single layer.
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Bake for about 25-28 minutes, or until zucchini chips turn golden brown and have a nice crust.
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Remove from oven and let them cool for 5 minutes on the baking tray.
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Then move them to a wire rack to cool completely.
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While zucchini chips are baking, prepare the ranch mayo dip: In a small bowl, combine mayonnaise and ranch dressing, mix and stir well.
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Refrigerate until ready to eat.
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Enjoy!
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Notes: 1.
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I used one zucchini per serving, so if you are serving two people, use two zucchinis, etc.
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2.
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Feel free to swap out different seasonings to fit your tastes.
