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Brueck's Baked Zucchini Chips

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They are perfectly seasoned and perfectly crunchy and crisp even though these are completely BAKED! You will not even be able to tell the difference. Promise!

Yield: 8 servings 
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes

Ingredients
  • 2 zucchinis, thinly sliced to 1/4-inch thick rounds
  • ½ teaspoon garlic powder
  • ¼ cup milk
  • 1 large egg
  • Kosher salt and freshly ground black pepper
  • 1 ½ cups finely crushed Kettle Brand® Himalayan Salt Potato Chips
  • ½ cup all-purpose flour
  • 2 tablespoons chopped fresh parsley leaves

Instructions
  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Season zucchini with garlic powder, salt and pepper, to taste.
  3. In a medium bowl, combine milk and egg; set aside.
  4. Working in batches, dredge zucchini rounds in flour, dip into the milk mixture, then dredge in crushed potato chips, pressing to coat. Place zucchini rounds in a single layer onto the prepared baking sheet; coat with nonstick spray.
  5. Place into oven and bake golden brown and crisp, about 22-26 minutes.
  6. Serve immediately, garnished with parsley, if desired.

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