- 2 zucchinis
- 2 tablespoons olive oil
½ teaspoon Morton & Bassett Smoked Paprika
½ teaspoon Morton & Bassett Onion Powder
½ teaspoon Morton & Bassett Garlic Powder, plus a second ½ teaspoon for dip
- ⅓ cup Parmesan cheese
- ⅓ cup bread crumbs
- ½ cup sour cream
½ teaspoon Morton and Bassett Dill Weed
Preheat the oven to 350°F.
Slice zucchini thinly with a knife or a mandolin. Place the sliced zucchini pieces in a bowl.
Add olive oil, M&B Smoked Paprika, M&B Onion Powder, and M&B Garlic Powder. Toss the zucchini chips (tip: tossing with your hands can incorporate the seasonings quick and easy!) and place in a single layer on a parchment lined baking sheet.
Sprinkle with Parmesan cheese and bread crumbs. Ensure they’re well coated and place in the oven and bake for 30-35 minutes. Flip slices halfway through.
In a small bowl, combine sour cream, M&B Dill Weed, and M&B Garlic Powder to create a dip. Serve on a plate with the dip.