Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.
Great idea! I've tried both salting & not salting. Salting definitely results in crisper chips! Just leave out the salt in the main recipe (as advised above), if the zucchini tastes salty to you after you rinse it. Also, you don't need the milk if you salt the zucchini, because it will already be moist.
This is a great recipe, however I recommend the following: Heavily salt the sliced zucchini and allow to stand for 30 minutes. Rinse well and then pat the slices dry. (As tempting as it might be, don’t skip om this step - salting the zucchini draws the moisture out of the zucchini and will make for crispy, instead of soggy, chips). Lower the salt in the main recipe if you think it might be too salty.
these were awesome! used herbs de provence instead of seasoned salt, and mixed an egg white with the milk as suggested. served with thousand island dressing. will make again. these are good enough for company too.
I would suggest making these with smaller zucchini. I made mine with a very large zucchini and they were not as crisp as I would have liked, but everyone loved them. I would try egg and milk mixture or egg only going forward, as I had a hard time getting the bread crumbs to adhere. I also added some spices to the panko crumbs. I certainly would make this again.