Baked Zucchini Chips with Yogurt Curry Dipping Sauce

by Katie of:

3 small sized zucchini
1/2 c. Panko bread crumbs
1/4 c. shredded parmesan cheese
1/2 t. garlic powder
1/2 t. salt
1/8 t. pepper or cayenne (your preference)

Slice zucchini into 1/4 inch rounds, discarding end pieces.  Dip in milk and egg whites , then Panko/flour mixture.  Place on elevated rack on baking sheet. Bake at 425 for 30 minutes.  Dip into sauce (recipe follows).

Panko Dipping Sauce:
1.2 c. greek yogurt
1 t. Sriracha Sauce
1 T. honey
1 t. curry powder

Mix all together well in small bowl.