1/4cupfreshly grated parmesan cheeseplus more for topping
1/2teaspoongarlic powder
1/4teaspoondried basil
1/4teaspoondried oregano
1/4teaspoonblack pepper
Instructions
Preheat the oven to 425 degrees F. Line two rimmed baking sheets with foil then place wire racks in each one. Lightly coat the wire racks with olive oil.
In a shallow bowl, whisk together the flour and 1 teaspoon of salt.
In another shallow bowl, whisk the eggs until fully scrambled.
In a third shallow bowl, whisk together the panko, 1 teaspoon of salt, basil, oregano, garlic powder, and black pepper.
Working in batches, coat the zucchini rounds in the flour. Shake off excess flour.
Next, coat the floured zucchini rounds in the egg wash. Again, shake off the excess.
Then, toss the zucchini in the panko mixture. Press on the breading to help it stick. Place the zucchini in an even layer on the baking racks.
Lightly drizzle the olive oil over the zucchini.
Bake for 12 minutes. Flip and bake another 10 to 12 minutes or until they are crispy and golden brown. (See note)
Top with more freshly grated parmesan and serve with marinara, ranch, garlic aioli, or any dipping sauce you like.
Notes
Note: If you need to place the baking sheets on two different oven racks, rotate the baking sheets after flipping the zucchini chips over. This will help promote more even baking.