Baked Zucchini Chips with Herb Dipping Sauce

Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.

Slice 3 medium zucchini into 1/4-inch rounds, ensuring uniform thickness for even cooking.

Place the zucchini slices on paper towels and sprinkle with a pinch of salt. Let them sit for 10 minutes to draw out excess moisture.

Pat the zucchini slices dry with paper towels to ensure crispy chips.

In a shallow bowl, combine 1 cup panko breadcrumbs, 1/3 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Brush both sides of each zucchini slice with 2 tablespoons 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 sheets, ensuring they don't overlap.

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

While the chips are baking, prepare the herb dipping sauce by combining 1 cup Greek yogurt, 2 tablespoons each of finely chopped fresh dill, chives, and parsley, 1 tablespoon lemon juice, 1 minced garlic clove, and salt and pepper to taste in a small bowl.

Refrigerate the dipping sauce for at least 10 minutes to allow the flavors to meld.

Remove the zucchini chips from the oven and let them cool for 5 minutes on the baking sheets to crisp up further.

Serve the zucchini chips warm with the chilled herb dipping sauce on the side.