Veggies = crisp and savory snack. That equation doesn’t always add up with non-vegetable eaters. But try serving up a bowl full of these tasty treats and you’ll win over even the most staunchly adamant vegetable hater.

These were my second new recipe effort with a monster zucchini that had been bestowed upon me. They were best straight out of the oven, and within a few hours of being baked. I brought them to my zucchini gift-giver to try the next day, and they’d absorbed moisture from the air and gone soggy. So if you can bake and eat same day, go for it! (This recipe from allrecipes.com didn’t offer any suggestions for how to make them good Day 2.) I will tell you, you have to bake these to total crispness—any hint of bendability in the chips, and they will start to get soggy as they cool on the racks.

Makes 4 baking sheets of zucchini chips

1 cup low-fat milk
1 cup bread crumbs
1 cup shredded Parmesan cheese, or Kraft grated Parmesan cheese
1 tablespoon garlic powder
1 tablespoon ground black pepper
1 large zucchini, thinly sliced (1/8″ works best)

Preheat oven to 425° Fahrenheit. Line a baking sheet with parchment paper.

Pour milk into a bowl. Combine bread crumbs, Parmesan cheese, garlic powder, and black pepper in a food processor and pulse until combined into fine crumbs. Place zucchini slices in the milk and soak for 1 minute. Remove zucchini slices from milk and press each into the bread crumbs mixture until coated on both sides. Arrange coated zucchini slices on the prepared baking sheets.

Bake 2 sheets at a time in the preheated oven until chips are totally crisp, about 30-40 minutes. Cool on wire racks. Repeat with 2 more sheets of zucchini chips. Best eaten first day.