Serve these crispy baked chips as a side or an app.
1/2 cup panko (Japanese breadcrumbs)
1/4 cup loosely packed fresh basil leaves
1/4 teaspoon kosher salt
1/4 cup finely grated Parmesan cheese
1/2 pound zucchini, cut into 1/4-inch-thick rounds
1 tablespoon olive oil
Vegetable cooking spray
How to Make It
Preheat oven to 450°. Process first 3 ingredients in a food processor 10 to 15 seconds or until finely ground. Stir together breadcrumb mixture and cheese in a medium bowl. Toss zucchini rounds with oil. Dredge zucchini, 1 round at time, in breadcrumb mixture, pressing gently to adhere. Place rounds in a single layer in a jelly-roll pan coated with cooking spray. Bake 30 minutes or until browned and crisp. Serve hot.
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OK, I admit, I didn't follow the recipe to the letter. I used my mandolin to slice the zucchini, and they were not 1/4" thick, so that was my first mistake.I didn't use a food processor, I just mixed the crumbs, cheese, and salt, and I used dried basil.I mixed the oil in with the zucchini, but the crumb mixture would not stick when I tried to dredge and press the crumbs on. I ended up using my fingers to carefully put the crumb mixture onto the zucchini slices individually. Did it not stick because I didn't use a processor to make the crumbs finer? I started baking them, but quickly realized that 450 degrees was way too hot for my thinner slices. I reduced the temperature down to 350 to complete the bake. Even then, the crumbs were starting to burn, and the bottoms of the slices were in danger of burning.They didn't turn out very well. Too much crumb to zucchini the way I did it. It might have been OK if I had put less crumb mixture on the slices.I'll try it again and actually follow the recipe next time. Don't cheat, it doesn't work!It wouldn't be fair for me to rate this lower than 5 stars....I have to assume the results were my fault! I give myself 1 star.