Baked Zucchini Chips

Simple, and yet a tad time consuming, are these perfectly crispy, cheesy & well seasoned zucchini chips. You can tweak the thickness of the slices, and how much of a kick you'd like. Great alone, or in a dip of your choice, these bites of happiness are best served fresh out of the oven.

Serves: 2-3

Prep Time: 15 min

Cook Time: 24-30 min per batch

Ingredients

• 3 small zucchini, sliced into 1/4-inch rounds

• 3 tablespoons olive oil

• 1 cup Italian-seasoned bread crumbs

• 1/2 cup grated Parmesan cheese

• 6 tsp fresh oregano

• Salt & pepper, to taste

Directions

1. Preheat oven to 350 degrees.

2. Place zucchini in a bowl & drizzle olive oil over zucchini & stir until evenly coated.

3. Add breadcrumbs & toss. Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini.

4. Bake until tender & brown in color. Make sure to rotate the pan at about 10 minutes (halfway point).

Note:

We used a mandoline to slice our zucchini which gave us a slightly too thin round.

We threw in some oregano & parmesan (we had a ton extra) into the mixing bowl for an extra kick, but eyeballed it to our own liking.

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