These crispy baked chips make a great side or appetizer.

1/2 cup panko (Japanese breadcrumbs)
1/4 cup loosely packed fresh basil leves
1/4 teaspoon freshly ground sea salt
1/4 cup finely grated Parmesan cheese
1/2 pound zucchini, cut into 1/4-inch rounds
1 tablespoon olive oil
Vegetable cooking spray

Preheat oven to 450 degrees. Process first three ingredients in a food processor until finely ground. In a medium bowl, combine breadcrumb mixture and Parmesan cheese. Toss zucchini rounds with olive oil and then dredge, one round at a time, in breadcrumb mixture, pressing gently to adhere. Place rounds in a single layer on a sheet pan coated with cooking spray. Bake about 30 minutes, or until slightly browned and crisp. Serve hot.