In-the-Zone Zucchini Crisps

My favorite summer side dish!

PRODUCE
3-4 medium sized zucchini (cut into chips)


SEASONING
1/4 tsp. seasoned salt
1/8 tsp. black pepper (or to taste)
1/4 tsp. garlic powder

OTHER
1/4 cup bread crumbs
1/4 cup panko
1 cup of olive oil (or you can substitute with milk)

DIARY
1/3 cup of parmesan cheese

DIRECTIONS
1. Cut your zucchini into small slices. The thinner you cut the slices the more like chips they will be!

2. Mix all of the bread crumbs, parmesan, and seasoning together in a large bowl or on a plate.

3. Put a few TBS of olive oil into a large ziplock bag. Put your zucchini in your bag and shake it to cover the vegetable in the oil.

4. Roll your zucchini slices in the bread crumb mixture.

5. Spray a baking sheet with cooking spray.

6. Place the crumb-covered zucchini slices onto the baking sheet-- do not layer.

7. Bake at 425 for 30 minutes or until the desired crispiness.


Ninja-Body Options: Use milk instead of olive oil and use less breadcrumbs.

Notes: I cut my veggies with a special blade-- the reason for the crinkle-look.