These are so good, so easy and a perfect alternative to salty potato chips.
2 Zucchinis (sliced into long strips with skin on)
1 cup Panko breadcrumbs (this is a Japanese style breadcrumb, but normal breadcrumbs are fine.
1 pinch Salt & Pepper
1/3 cup Flour
1 large zip-lock bag
Preheat your oven to 200 and line a baking tray with baking paper.
Place all of the zucchini and flour in the zip-lock bag, shake it about so the zucchini’s are fully covered in the flour.
Working in batches, dip the zucchini in the egg, then in the breadcrumbs and place onto the lined baking tray. Repeat until you have covered all the zucchini.
Place in the oven and cook for 20 minutes, making sure to turn half way through. Once golden and crispy, serve immediately with some sour cream or on its own is delicious too.
*Not too good re-heated, so tuck in!