Baked Zucchini Chips

Name: Baked Zucchini Chips
Total time: 50 min
Ingredients: ½ cup panko (Japanese breadcrumbs); ¼ cup loosely packed fresh basil leaves; ¼ teaspoon kosher salt; ¼ cup finely grated Parmesan cheese; ½ pound zucchini, cut into 1/4-inch-thick rounds; 1 tablespoon olive oil; Vegetable cooking spray

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Total: 50 minutes

Servings: 4

Author : Robby Melvin

Ingredients

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½ cup panko (Japanese breadcrumbs)¼ cup loosely packed fresh basil leaves¼ teaspoon kosher salt¼ cup finely grated Parmesan cheese½ pound zucchini, cut into 1/4-inch-thick rounds1 tablespoon olive oilVegetable cooking spray

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Instructions

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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.