Zucchini Chips

INGREDIENTS

• 1/4 cup dry breadcrumbs
• 1/4 cup grated Parmesan
• 1/4 teaspoon garlic salt or other seasoned salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 2 tablespoons milk
• 2 small zucchini, sliced as thinly as possible

DIRECTIONS
-Preheat oven to 425 degrees.
-Mix breadcrumbs, Parmesan, seasoned salt, garlic powder, and pepper together and place in a small bowl (For dredging, I actually prefer to place the mixture in a small, square plastic container.
-Put milk in another small bowl or plastic container.
-Dredge zucchini slices in milk, then in breadcrumb mixture. Place on ovenproof wire rack coated with cooking spray and place rack on baking sheet. I don’t have a for zucchini slices this small, so I put my slices on a baking sheet covered with a sheet of aluminum foil coated in baking spray- This worked fine.
-Bake for 30 minutes or until browned and crisp (check every few minutes toward the end to make sure they aren’t getting too browned. You may want to take a few off at this point if they are browning faster than others.
-Serve immediately, and I do mean IMMEDIATELY.