(Not Fried) Zucchini Chips

• Zucchini Chips
• 2 Zucchini (large)
• 1/4 cup Breadcrumbs
• 1/4 cup Parmesan Cheese
• 1/2 teaspoon Salt
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Coriander (ground)
• 1/2 cup Milk
• Garlic-y Dill Dipping Sauce
• 1/2 cup Plain Yogurt
• 3 Garlic cloves
• 2 Green Onions (scallions)
• 1/4 teaspoon Onion Powder
• 1 tablespoon Dill (fresh or freeze-dried)
• 1/4 teaspoon Black Pepper
• 1/4 teaspoon Salt
• 1 teaspoon Lemon Juice

1. Heat oven to 425. Line a cookie sheet with parchment paper.
2. Clean the Zucchini well, and slice into 1/4 inch slices. (don't peel.)
3. Mix the breadcrumbs, Parmesan and seasoning in a small bowl.rnPour the milk into a second small bowl.
4. Dip the zucchini first into the milk, and then into the breadcrumb mixture, and place onto pan.
5. Bake for 20 minutes on one side, then flip and bake for another 10 minutes.rnRemove from oven and serve immediately.
6. For Dip: rnChop the 3 gloves of garlic into a fine dice.rnSlice the green onion into small pieces.
7. In a small bowl, mix the yogurt, garlic, onion, spices and lemon juice.rnServe with the Zucchini Chips.

zucchini chips, zucchini, breadcrumbs, parmesan cheese, salt, garlic, coriander, milk, garlic, yogurt, garlic, green onions, onion powder, dill, black pepper, salt, lemon juice

Taken from food52.com/recipes/18421-not-fried-zucchini-chips (may not work)