Chip Cravings? Try Savory Zucchini Chips!

I have always had trouble denying and staying away from salty, crunchy foods. With zucchini chips, I can still get my crunch and that nice touch of flavor without breaking the calorie bank at all! I wish I had pictures but I did make these last night and if I make them in the near future I will take a picture to post. These are seriously crunchy!

Ingredients:

-1 medium zucchini
- 1/4 cup of milk (you can use almond milk or whisked egg whites if you want)
- 1/8 cup of fresh grated Parmesan cheese (you can use the pre-packaged stuff if you do not have access to fresh)
- pinch of chili powder
- dash of black pepper
- 1 tsp of garlic salt
- 1 tsp of seasoning salt (If desired - skip this if you want to cut back on the sodium)
- 1 tsp olive oil
- Pam olive oil spray

Directions: Preheat oven to 425. Slice zucchini with a mandolin slicer (the zucchini needs to be ultra thin). Line a baking sheet with parchment paper or tin foil. In a small bowl, combine Parmesan, pepper, chili powder, garlic salt and seasoning salt. In a separate bowl, fill with milk. Spray baking sheet with some Pam spray. Take your zucchini slices, dip in the milk and then coat with seasonings and place on baking sheet. Once all slices are coated with seasonings, drizzle olive oil over top. Bake for 20- 30 minutes until crispy and golden brown, flipping only once half way through.