Baked Zucchini Chips with Marinara Dip

Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.

Slice 3 medium zucchini into 1/4-inch thick rounds, using a mandoline if available for even thickness.

Place the zucchini slices on paper towels and sprinkle lightly with salt. Let sit for 10 minutes to draw out excess moisture.

Pat the zucchini slices dry with paper towels, pressing gently to remove as much moisture as possible.

In a shallow bowl, whisk 2 large egg whites until slightly frothy.

In another bowl, combine 1 cup almond flour, 1/4 cup nutritional yeast, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Dip each zucchini slice into the egg whites, then coat with the almond flour mixture, pressing gently to adhere.

Arrange the coated zucchini slices in a single layer on the prepared baking sheets, making sure they don't overlap.

Spray the zucchini slices lightly with olive oil spray.

Bake for 15 minutes, then flip each slice and bake for another 10-15 minutes until golden brown and crispy.

While the chips are baking, prepare the marinara dip by heating a small saucepan over medium heat.

Add 1 tablespoon olive oil and 2 minced garlic cloves to the saucepan, sautéing for 30 seconds until fragrant.

Pour in 14 oz canned crushed tomatoes, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon honey, and 1/8 teaspoon red pepper flakes (if using).

Bring the sauce to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally until slightly thickened.

Season the marinara with salt and pepper to taste.

Allow the zucchini chips to cool for 5 minutes before serving with the warm marinara dip.