Baked Zucchini Chips

As I was sitting on the couch this afternoon, I heard a knock at the door. An old man stood there with holding a plastic bag. As soon as I opened the door he asked, "Would you like some zucchini? I have more than I can use." "Of course," I said. It turns out that my elderly visitor lives just down the street.

Most gardeners end up with more zucchini than they can realistically eat. Once I found myself in possession of three zucchini I began studying how to prepare them in a non-traditional way. The recipe below transforms this over-abundant vegetable into a crispy side dish and excellent substitute for potato chips.

Preparation

• Preheat the oven to 425 degrees.
• Line a baking sheet with parchment paper.

Ingredients

• 1 medium or 2 small zucchini
• 1/4C panko bread crumbs
• 1/4C Parmesan cheese, grated
• 1/4t garlic powder
• 1/4t seasoned salt
• 1/8t fresh ground black pepper
• 1/4C almond milk

Directions

1. Slice the zucchini into 1/4-inch slices.
2. Combine dry ingredients in a small bowl and stir to combine.
3. Pour milk into a separate small bowl.
4. Dip each slice into the milk and then into the bread crumb mixture. Place on the baking sheet.
5. When ready, bake at 425 degrees for 30 minutes.