A friend on Facebook put a recipe similar to this on my page and it makes a great snack to have with a movie or cookout instead of regular chips. After removing some of the moisture, you can bake simply with a touch of sea salt, or go all out with whatever toppings you like. For example, any seasonings you would normally like on popcorn.
If you want to bread the zucchini, you can brush with oil or dip in milk first, then the breading mixture, but I don’t like to mess around with that, so I just sprinkle my breading mixture over, toss, and bake.
One good-size zucchini will cover two cookie sheets, and you can see I used two zucchini, so I did two batches of two sheets each in the oven. After ten minutes I switched the racks and turned the cookie sheets around to get more uniform browning. After another five minutes I removed the finished chips and flipped the remaining, thicker ones over, and was all done in a half hour. You can cut the cooking time by turning up the temperature, but thinly sliced vegies burn fast so you really have to keep an eye on them.
Zucchini Chips
1-2 medium zucchini thinly sliced
1/4 C breadcrumbs
3 T finely grated Parmesan cheese
1/4 t garlic powder
1/4 teaspoon sea salt
Preheat oven to 350°. Spread zucchini slices on paper towel and lightly salt. Continue layering paper towel and lightly salted zucchini slices ending in a layer of paper towel. Wait 20 minutes while oven preheats.
Meanwhile stir together breadcrumbs, garlic salt mixture and cheese in a medium bowl. Toss zucchini rounds with oil then the breadcrumb mixture. Place rounds in a single layer on a sprayed, parchment-lined baking sheet. Bake 20 minutes and check, continue until browned and crisp.
