Parmesan Zucchini Chips

Name: Parmesan Zucchini Chips
Total time: 1 h
Ingredients: 3 to 4 zucchini sliced into ¼-inch to ½-inch rounds (the thinner the chips, the crunchier they will get); 3 tablespoons extra virgin olive oil; salt and freshly ground black pepper to taste; 1 cup panko bread crumbs; ½ cup grated Parmesan cheese; 1 teaspoon dried oregano; 1 teaspoon garlic powder; cooking spray

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Total: 60

Servings: 6

Ingredients

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3 to 4 zucchini sliced into ¼-inch to ½-inch rounds (the thinner the chips, the crunchier they will get)3 tablespoons extra virgin olive oilsalt and freshly ground black pepper to taste1 cup panko bread crumbs½ cup grated Parmesan cheese1 teaspoon dried oregano1 teaspoon garlic powdercooking spray

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Instructions

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Step 1

Prep. Preheat oven to 450˚F. Line 3 baking sheets with foil; lightly spray them with cooking spray and set aside.

Step 2

Prep the zucchini. In a large mixing bowl, combine the zucchini slices, olive oil, salt, and pepper; mix until well coated. In a separate bowl, combine the panko crumbs, Parmesan cheese, oregano, and garlic powder.

Step 3

Coat. Dip slices of zucchini in the cheese mixture and coat on both sides, pressing on the coating to stick. Place the zucchini slices in a single layer on the prepared baking sheets. Lightly spray each zucchini with cooking spray. This will help with achieving a crunchier texture.

Step 4

Bake. Pop the baking sheets in the oven and bake the zucchini chips for 10 minutes; rotate the pan and continue to bake for 8 to 10 minutes or until the chips are golden brown.

Step 5

Serve. Remove the zucchini from the oven and transfer them to a serving plate. Serve them with sour cream, plain yogurt, ranch dressing, marinara sauce, pesto, etc.