Baked Zucchini Chips

By Jan

Ingredients

• 1/2 cup panko (Japanese breadcrumbs)
• 1/4 cup loosely packed fresh basil leaves
• 1/4 teaspoon kosher salt
• 1/4 cup finely grated Parmesan cheese
• 1/2 pound zucchini, cut into 1/4-inch-thick rounds
• 1 tablespoon olive oil
• Vegetable cooking spray

Preparation

Step 1

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.