Step 1

Preheat oven to 425 degrees.

Step 2

Combine in a small mixing bowl, breadcrumbs, Parmesan cheese, black pepper, salt, garlic powder, and cayenne pepper. Dip zucchini slices into milk and dredge into bread crumbs to coat both sides. Note: It may be necessary to press crumbs onto zucchini slices to ensure the crumbs stick.

Step 3

Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray.

Step 4

If using a rack, place rack on a cookie sheet. Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes (being careful not to burn). Allow to cool to room temperature before storing in an airtight container.

Step 5

TIP: Zucchini Chips will continue to get crispier while cooling.