Crispy Baked Zucchini Chips with Parmesan

Instructions:

1. Slice the zucchini into uniform rounds, place them in a bowl, and toss with 1 tsp (6g) of kosher salt.
2. Let the slices sit for 10–15 minutes to allow moisture to be drawn out.
3. Transfer the zucchini onto paper towels and pat them firmly to remove as much surface moisture as possible.
4. Preheat the oven to 400°F (200°C).
5. In a clean bowl, drizzle the zucchini with 2 tbsp (30ml) of olive oil and toss until every coin is glistening.
6. In a separate shallow bowl, combine Panko, Parmesan, garlic powder, smoked paprika, and pepper.
7. Press each zucchini slice into the breading mixture, ensuring a light, even coating.
8. Line a baking sheet with parchment paper or use a wire rack, and arrange slices in a single layer with at least 1/2 inch of space between each.
9. Bake for 15 minutes, flip each chip carefully, and bake for another 10–15 minutes until edges are mahogany-colored and rigid.