1zucchini large, cut into 1/8 inch - 1/4 inch slices
1/3cupwhole-grain breadcrumbsoptional Panko
1/4cupfinely grated Parmesan cheesereduced-fat
Kosher or sea saltto taste
Preheat oven to 425 degrees.
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.
Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray.
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.
TIP: Zucchini Chips will continue to get crispier while cooling.
For gluten-free chips, use gluten-free bread crumbs.