Baked Zucchini Chips

These should be renamed Baked Zucchini Heaven because they are absolutely delicious. I've done them twice, once as a side dish to pan seared salmon and another with garlic chicken and white rice. Because this is a very basic recipe, it allows for a lot of wiggle room to compliment your main dish.

1 medium sized zucchini

1 cup of unseasoned breadcrumbs

1 egg

cayenne pepper to taste

garlic powder to taste

salt and pepper

1/2 cup of grated parmesan cheese

Slice zucchini into 1/4 inch slices. I varied mine a little bit and found that while thinner slices are a little crispier, the thicker ones will have more flavor. In a small bowl, mix breadcrumbs, cheese and seasonings. When I paired this with salmon, I added about 2 teaspoons of cayenne pepper to 1 teaspoon of garlic powder. This gave it the heat and spice that went well with the fish. With the chicken, however, I added more garlic powder and only a dash cayenne and it turned out nicely. Either way, you have to season these generously our they won't have much flavor. In another small bowl whisk up your egg. Originally, I just used egg whites. It's a healthier approach, but it turned out thin and bland. The second time around, I left the yolk in and the chips were a little thicker and had a much richer flavor. Coat each slice in egg, then cover with breading and repeat. The second coating isn't necessary and is a little messier, but you'll get a nice, thick crust on the zucchini. Set slices on a baking sheet.

Bake at 450 degrees for 8-10 minutes, flipping the slices over after 4-5 minutes. When the slices are golden brown, they're ready to eat. They taste great dipped in ranch, but if you get the seasoning right, you don't need it. I'd suggest not leaving some for leftovers because they get soggy when reheated.

Enjoy!