Ingredients

The following ingredients have 2 Servings
  • 2 medium zucchini or 1 large (cut into 1/8″ slices)
  • 1 1/2 Tablespoons olive oil
  • 1/4 cup plain panko breadcrumbs (can use Italian herb or parmesan-flavored panko but cut back on spices by half if you do)
  • 1/4 cup Pecorino-Romano or Parmesan cheese (grated)
  • 1/8 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Cajun seasoning (I use Emeril’s – it’s fantastic!)
  • 1/8 teaspoon Black pepper

Instruction

  • Preheat oven to 425 degrees. Prepare several large cookie sheets by lining with parchment paper.
  • Wash and dry zucchini then cut into thin 1/8″ slices. Using a mandolin produces the best results.
  • Blot with paper towel to make sure they are as dry as possible.
  • In a gallon ziplock bag or medium bowl, toss zucchini with olive oil.
  • In a separate bowl, mix panko, cheese, and seasonings together.
  • Take each slice of zucchini and dip into the panko mixture, patting crumbs into each slice, then lay in a single layer on prepared cookie sheet.
  • Bake for 14-20 minutes until golden brown and crisp. Watch carefully after the 14 minute mark so they don't burn.
  • If some chips are not crisp yet, take the ones off that are then put the remaining chips back into the oven for an additional minute or two. They will also crisp up a little more as they cool.
  • They are best served hot! That said, they do keep on the counter for several days and are delicious eaten at room temperature too.