Crispy Zucchini Chips

Has your zucchini plant gotten out of hand? My mom is always trying to give away these monster zucchinis whenever I go over her house and tonight I found a great use for them. Many thanks to my taste tester for actually preparing these for us!! This recipe was inspired by Delish.com, check out the original recipe here. I loved this and will definitely be making it again as it uses this wonderful ingredient in a new way.

Note that we made the slices real thin, like 1/8", when I do it again I will make them 1/4" thick as I think they will hold up even better.

Crispy Zucchini Chips: Serves 4

1.5C Panko Breadcrumbs
4tsp Seasoned Salt (I used Crazy Janes)
1tsp Pepper
1TB Dried Oregano
1TB Dried Marjoram
3TB Milk
1 Large Zucchini (approx 10" long 3" in diameter) Thinly sliced

Mix the first 5 ingredients together in a shallow dish, then dip the zucchini slices into the milk, shake the excess liquid off then dredge the slice through the dry ingredients. Place on a greased wire rack on top of a cookie sheet. Repeat with the remaining slices. Bake at 425° for 30 minutes until golden brown. Let cool for a few minutes then serve.

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WW: 4 Points Plus / serving