8 June, 2013
1 pound zucchini (about 2 medium-sized)
¼ cup (heaping) shredded Parmesan cheese
¼ cup (heaping) Panko breadcrumbs
1 tablespoon olive oil
¼ teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400°
Line two baking sheets with foil and spray lightly with vegetable spray.
Slice zucchini into 1/4 inch-thick rounds. Toss rounds with olive oil, coating well.
In a wide bowl or plate, combine breadcrumbs, Parmesan, salt and pepper.
Place rounds in Parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
Bake for about 22 to 27 minutes, until golden brown.
No need to turn them over during baking as they crisp up on both sides.
Use chips that are roughly the same size, even if using more zucchini and setting aside the smaller neck slices. When baking, the small chips tend to shrivel up and burn before the larger chips are cooked.
A nice variation is to sprinkle the zucchini chips with a dash of Italian seasoning or to coat the chips with a zesty Italian dressing instead of olive oil.