Since Michael loves zucchini and I'm always trying to find new ways to "eat our vegetables," these baked zucchini chips sang to me like a siren on the seas (but without the whole death thing).
As I had left over Italian style bread crumbs and didn't know oat milk existed (WTF?!), I didn't make my own crumbs and used 1% instead. Normally I have nonfat on hand but my evil grocery store only had skim that expired on the 7th and I went shopping on the 6th. Lame. Also, if I hadn't bought vanilla almond milk that would've been an alternative as well. Next time. :)
If you decide to make these yummy baked delights, I highly recommend tossing in basil and oregano for extra zest-- it really hit the spot! Then you can dip them into marinara sauce or homemade ranch. And be careful not to cut them too thin-- they burn. Obviously I should've used a mandolin to make even sized chippies, but mine broke. Sad panda.
I hope you give these a try for an alternative snack over chips. They're easy, take a bit of prep work but not too much, and taste great. Just make sure to double the recipe.