Parmesan Zucchini Chips

Preheat oven to 450°F (232°C).

In a bowl, combine the sliced zucchini with the olive oil.

In another big bowl, combine the bread crumbs or Japanese panko with the Parmesan cheese, salt and black pepper.

In batches, coat the zucchini with the bread crumbs mixture, making sure both sides are evenly coated.

Transfer the zucchini onto a baking sheet lined with parchment paper, arranging them closely.

Add a little bit of leftover bread crumbs mixture on top of each slice of the zucchini.

Bake for 10 minutes until the surface turns brown.

Remove the trays from the oven and top the leftover bread crumbs mixture on the other side of the zucchini.

Bake for another 10 minutes or until they turn brown.

Remove from heat and serve immediately with Ranch dressing.