- Zucchini - Egg - Milk - Breadcrumbs - Parmesan cheese - Salt - Black pepper - Cooking spray
Cut the zucchini into 1/4 inch thick pieces. Try to make them as close to the same thickness as possible.
Use a fork to pick up and dredge each slice, letting the excess drip off.
Transfer the egg-coated chips to the breadcrumb coating. Using a separate fork, press the mixture into the zucchini to really get it to stick.
Cook at 400° for 8-10 minutes. Spray with non-stick spray before cooking. Use a spatula to flip the chips over halfway through.
5-MINUTE SRIRACHA MAYO RECIPE