Baked Zucchini Chips with Herb Dipping Sauce

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Slice 1 medium zucchini into 1/8-inch thick rounds, trying to keep the thickness consistent for even baking.

Place the zucchini slices on a clean kitchen towel and sprinkle with a pinch of salt. Let sit for 10 minutes to draw out excess moisture.

Pat the zucchini slices dry with paper towels, pressing gently to remove as much moisture as possible.

In a shallow bowl, combine 1/4 cup panko breadcrumbs, 2 tablespoons grated Parmesan cheese, 1/2 teaspoon Italian seasoning, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Brush both sides of each zucchini slice with 1 tablespoon olive oil, then dredge in the breadcrumb mixture, pressing gently to adhere.

Arrange the coated zucchini slices in a single layer on the prepared baking sheet, ensuring they don't overlap.

Bake for 15 minutes, then carefully flip each slice and bake for an additional 10 minutes until golden brown and crispy.

While the chips are baking, prepare the herb dipping sauce by combining 1/4 cup Greek yogurt, 1 tablespoon chopped fresh basil, 1 tablespoon chopped fresh parsley, 1 teaspoon chopped fresh dill, 1 teaspoon lemon juice, and 1/2 teaspoon minced garlic in a small bowl.

Stir the dipping sauce well and refrigerate until ready to serve.

Allow the zucchini chips to cool for 2-3 minutes before serving with the herb dipping sauce.