Baked Zucchini Chips

These are an easy way to make a great appetizer or side dish. I love serving mine with marinara sauce to dip. Don't feel like you have to stick to the recipe - feel free to improvise with the seasonings.

Ingredients:

• 1/4 cup dry breadcrumbs (Italian breadcrumbs work great)
• 1/4 cup (1 ounce) grated fresh Parmesan cheese (optional)
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons fat-free milk 
• Egg whites
• 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small) 
• Cooking spray 

Preparation:

1. Preheat oven to 425°.
2. Combine first 5 ingredients in a ziplock bag and mix well
3. Place milk and egg whites in a shallow bowl. 
4. Dip zucchini slices in milk and egg mixture and place in ziplock bag 
5. Shake well until evenly coated
6. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

The thinner you slice the zucchini, the crispier the chips will be. I normally slice mine as rounds but wedges would work too.

Enjoy!!

Adapted from Cooking Light