Crunchy Zucchini Chips

• 1/3 cup whole-wheat panko (Japanese breadcrumbs)
• 3 tablespoons uncooked amaranth
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 ounce Parmesan cheese, finely grated (about 1/4 cup)
• 12 ounces zucchini, cut into 1/4-inch-thick slices
• 1 tablespoon olive oil
• Cooking spray

1. Preheat oven to 425u0b0. Combine first 6 ingre-dients in a shallow dish. Combine zucchini and oil in a large bowl; toss well to coat. Dredge zucchini in panko mixture, pressing gently to adhere. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet or jelly-roll pan.
2. Bake at 425u0b0 for 26 minutes or until browned and crisp. Serve chips immediately.

wholewheat panko, amaranth, garlic, kosher salt, freshly ground black pepper, parmesan cheese, zucchini, olive oil, cooking spray

Taken from www.myrecipes.com/recipe/crunchy-zucchini-chips (may not work)