Zucchini Chips

1. Preheat oven to 375 F. Slice the zucchini into 1/8″-1/4″ thick slices.
2. Prepare your dredging bowls. Fill the first bowl with flour, salt, pepper, and garlic powder. Fill the second bowl with the egg and water. Fill the final bowl with panko crumbs. Make sure the first two bowls have their contents thoroughly combined.
3. Prepare the baking pans. You will need large baking sheets. Depending on the size and number of baking sheets used, the amount of vegetable oil will vary. You want a thin coating over the entire pan.
4. Dredge each zucchini slice through the flour, shaking off the excess. Then dip in the egg wash and panko. Place on the prepared baking sheet.
5. When all of the chips have been coated, place in the oven. Bake for 15 minutes, flip, and then bake for an additional 15 minutes. When you remove the chips from the oven to flip halfway through, if the pan looks a little dry, add a little more oil for the second half of baking.
6. When deep brown, remove from the oven and enjoy!

Note: If you have large zucchini, you may only need to use 1 for this recipe or you can double the ingredients.