Ingredients:

  • 2 medium zucchinis, sliced into 1/4 inch rounds (approx. 1 lb / 450g)
  • 1 tsp coarse sea salt
  • 2 tbsp extra virgin olive oil
  • 1/2 cup finely grated Parmesan cheese (50g)
  • 1/4 cup Panko breadcrumbs (30g)
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 1/2 tsp cracked black pepper
  • 1/4 tsp salt

Instructions:

  1. Slice zucchini into uniform 1/4 inch rounds using a mandoline.
  2. Toss zucchini slices in a bowl with 1 tsp of coarse sea salt and let sit for 15 minutes to draw out moisture.
  3. Dump zucchini into a colander and pat each slice aggressively with paper towels until dry.
  4. In a medium bowl, whisk together the Parmesan cheese, Panko breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper.
  5. Lightly brush each zucchini slice with olive oil.
  6. Press each slice firmly into the Parmesan mixture, coating both sides evenly.
  7. Arrange the coated slices on a baking sheet lined with parchment paper.
  8. Bake at high heat until the edges are caramelized and the chips reach a crispy snap.