Ingredients

• 4 small-medium zucchini (500g), ends trimmed
• 1 egg
• 1 ¼ cups (70g) panko breadcrumbs
• ½ cup (30g) finely grated parmesan
• 2 teaspoons dried Italian herbs
• Olive oil cooking spray

Herb and Garlic Dip 

• ½ avocado (80g), peeled and chopped
• 1 cup parsley leaves (25g)
• 2 tbs lemon juice
• 1 small clove garlic, crushed

Method

1. Cut zucchini in half crossways, then cut lengthways into 1½ cm-thick chips. Pat zucchini dry with paper kitchen towel.
2. Whisk egg in a shallow dish.
3. Combine breadcrumbs, parmesan and herbs in a large bowl.
4. Working in batches, dip zucchini chips a few at a time into egg, then toss in breadcrumb mixture, pressing firmly coat.
5. Line a large oven tray with baking paper. Spray paper lightly with cooking oil. Arrange zucchini chips in a single layer on prepared tray. Spray chips lightly with cooking oil
6. Bake in a 220C preheated oven for 15 minutes. Remove trays. Turn chips then return to oven for a further 10-15 minutes, or until golden.
7. Meanwhile to prepare dip, process all ingredients in a food processor until smooth.
8. Serve hot zucchini chips with dip.