Baked Zucchini Parmesan Chips

I ate 2 cups of cookie butter Halloween popcorn this morning so why not follow up with Fake Out Zucchini Chips!
They look fried, but these bad boys are baked.
Total fake-out right!?
Mmmmmmmmmmmmmmm.
Serve these puppies with chipotle yogurt sauce and you got yourself a freaking meal.
Scroll down for the recipe.

Baked Zucchini Parmesan Chips

Ingredients
2 medium zucchini
Kosher salt
1 tablespoon olive oil
¼ cup freshly grated Parmesan cheese
¼ cup plain dry bread crumbs*
Freshly ground black pepper

Directions
1. Preheat oven to 450°. Coat a baking sheet with cooking spray and set aside.

2. Slice zucchini into ¼ inch rounds. Season rounds lightly with salt and lay out on paper towels. Cover with additional paper towels and press down slightly. Allow to sit for about 20 minutes. This will remove water and allow your zucchini to crisp in the oven.

3. Place olive oil in a small bowl and add zucchini rounds and toss gently to coat.

4. In shallow dish mix the Parmesan cheese, bread crumbs and several turns of black pepper. Dip each round into the cheese mixture coating them evenly on both sides. Press the coating on to stick. Lay rounds in a single layer on baking sheet.

5. Bake for 25-30 minutes until rounds are browned and crispy. They smell like they are burning, but I promise they aren't. Serve immediately with chipotle sauce!

* Tip: Spice it up a bit by substituting Italian bread crumbs

Chipotle Dipping Sauce
½ cup plain yogurt
½ cup mayonnaise
4 teaspoons pureed chipotle peppers in adobo sauce *

Directions
1. Mix all ingredients together until smooth. Keep chilled until serving.

Tip: If pureed peppers are not available use chipotle peppers in adobo sauce and finely chop.