Zucchini Chips

I recently moved to the city of Chicago, and as I explored the many events going on in my new neighborhood, I discovered a weekly farmer’s market. A farmer’s market is a foodie’s love, so naturally, I quickly fit it into my schedule.  Farmers markets are now a popular summer craze, not only for fresh produce but also for baked goods, decor, and crafts.

Before perusing the stands, I was set on choosing a veggie to prepare that I didn’t have much cooking experience with.  As I browsed each stand, the zucchini stuck out to me because it looked so green and fresh.  Alicia has made yummy kale chips, so I decided to make zucchini chips.  Add a little cheese….bake….and enjoy this crispy treat!

Zucchini Chips - Serves 1-2
Prep time: 10 minutes
Cook time: 20-30 minutes

Ingredients
2 zucchinis
1/4-1/2 cup Parmesan cheese
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/2 cup milk

Preheat oven to 425 degrees.  Slice zucchini into thin slices, about 1/2 centimeter thick.  Mix together cheese and spices in a separate bowl.  In another bowl, measure out milk.  Dip zucchini slices in milk, then coat both sides with the cheese and spice mixture.  Bake on coated rack for 20-30 minutes, or until lightly brown and crispy.