¼cupplain panko breadcrumbscan use Italian herb or parmesan-flavored panko but cut back on spices by half if you do
¼cupPecorino-Romano or Parmesan cheesegrated
⅛teaspoonsalt
¼teaspoongarlic powder
¼teaspoonCajun seasoningI use Emeril’s – it’s fantastic!
⅛teaspoonBlack pepper
Instructions
Preheat oven to 425 degrees. Prepare several large cookie sheets by lining with parchment paper.
Wash and dry zucchini then cut into thin ⅛″ 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.
Notes
Tips for making the best zucchini chips
Always use a paper towel to blot the excess water from the zucchini slices.
Use a mandolin to get the zucchini slices as thin as possible.
Use the amount of oil specified as too much oil can make the chips soggy.
Cook it until you see the moisture from the oil and zucchini itself has evaporated. If you find some of the chips crisping up and others aren't done, remove the ones that are crisp and bake the remaining for a few additional minutes.