Crispy Parmesan Zucchini Chips

Ingredients
2 medium zucchini, sliced into ⅛-inch rounds
½ cup grated Parmesan cheese
¼ cup panko breadcrumbs
1 egg, beaten
½ teaspoon garlic powder
Salt and black pepper, to taste
Cooking spray
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray.
Slice the zucchini into thin, even rounds about ⅛ inch thick. Pat the slices dry with paper towels to remove excess moisture.
In a shallow bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, salt, and black pepper.
Place the beaten egg in a separate bowl.
Dip each zucchini slice into the egg, allowing any excess to drip off. Then coat both sides in the Parmesan breadcrumb mixture.
Arrange the coated zucchini slices in a single layer on the prepared baking sheet. Lightly spray the tops with cooking spray for extra crispiness.
Bake for 18–22 minutes, or until golden brown and crispy. For extra crunch, broil for 1–2 minutes at the end of cooking.
Remove from the oven and let cool slightly before serving.
Serving Suggestions
Serve these crispy zucchini chips with marinara sauce, ranch dressing, garlic aioli, or your favorite dipping sauce. They make a perfect healthy snack, appetizer, or side dish.
Tips
Slice the zucchini evenly to ensure they cook at the same rate.
Avoid overcrowding the baking sheet to help the chips crisp up properly.
For an extra cheesy flavor, add more Parmesan before baking.
Best served fresh and warm.