Zucchini Chips

Instructions

1. Place oven racks in the upper and lower thirds of your oven and preheat the oven to 425°F. Coat 2 large, rimmed baking sheets with nonstick spray.
2. Trim off the ends of the zucchini and cut crosswise into ¼-inch-thick coins. Spread the sliced zucchini onto paper towels or a dry kitchen towel. Lightly pat dry.
3. In wide, shallow dish (I use a pie dish) combine the Panko, flour, Parmesan, Italian seasoning, salt, garlic powder, and pepper. In a separate wide-shallow dish briskly whisk the egg until lightly foamy.
4. Place the zucchini in the bowl with the egg, tossing to coat them evenly. Shake off any excess egg, then add them to the bowl with the panko mixture. Coat them with the panko, pressing it on lightly so that it adheres. Arrange the zucchini on the baking sheets, ensuring they do not touch. Repeat with remaining zucchini.
5. Lightly coat the exposed sides of the zucchini with the cooking spray. Bake for 10 minutes, then remove from the oven and lightly coat with spray once more. Return to the oven, rotating the pans 180 degrees and switching their positions on the upper and lower racks, then continue baking for 10 additional minutes, until the crumbs are crisp and golden and the insides are tender. Immediately sprinkle with a pinch of additional salt. Serve right away (the chips will soften as they sit).