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Baked Zucchini Chips

Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on time 20 mins
Total time 50 mins
Yield Makes 4 servings
Serve these crispy baked chips as a side or an app.

Ingredients

  • 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

  1. 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.