Chips de courgette croustillantes au four

Ingrédients

• 2 medium zucchini (sliced into 1/8" rounds; see note 2)
• 1.5 tablespoons olive oil
• 1/3 cup panko breadcrumbs
• 1/3 cup grated parmesan cheese
• 1/4 teaspoon salt
• Greek yogurt ranch (for dipping (optional))

Préparation

1. 1

   Preheat the oven to 425 degrees. Place an oven proof wire rack over a large rimmed baking sheet and spray it generously with cooking spray.

2. 2

   Toss zucchini in oil: In a medium bowl, toss the zucchini rounds with the olive oil. Be sure that the rounds are sliced nice and thin or they will not get crispy.

3. 3

   Combine breadcrumb mixture: Place the parmesan, breadcrumbs and salt in a small bowl and stir well to combine.

4. 4

   Dip zucchini in breadcrumbs: Dip the zucchini rounds into the breadcrumb mixture until each round is well coated, then place them on the prepared wire rack.

5. 5

   Bake for 15-20 minutes or until golden brown and crispy. Serve with ranch dressing if desired and enjoy!