Not Your Average Oven-Fried Zucchini Chips

It is always a sign I have a recipe superstar when:

1. I forget to take a picture before eating half of the food.
2. David eats another handful ((a long-time hater of squash-like foods)) muttering mmm’s all the way out the door.
3. I have to ‘hide’ it from myself for fear of eating every last bite. (Hey, healthy or not – that can’t be good for the ‘winter-coat shed of 2014!’)

This zucchini is just a few pantry staples away from awesomeness! Panko, Old Bay, dry Hidden Valley & Grey Poupon ((pardon me)) are 4 things that I keep on hand. When used in combination: they create a powerhouse of flavors.

Here are a few tips that will help make this recipe ‘be all it can be’:

1. Thinly sliced zucchini is the best.
2. Just a few ‘squirts’ of canola oil is all that’s needed ((too much oil = soggy))
3. Do not leave out the Dijon (it’s where the magic happens).

 Toss to evenly coat & lay out in a single layer on parchment lined baking sheets.