1 medium zucchini
3/4 cup buttermilk
1/2 cup Italian breadcrumbs
1/2 cup grated parmesan cheese
Slice zucchini about 1/4 inch thick and drench in buttermilk.
Coat each side in the breadcrumbs/parmesan mixture. (Sometimes you need to really pile it on there to get enough to stick). If you need more crumbs, just make another small breadcrumbs/cheese mixture until you've got enough.
Spread on a non-stick cookie sheet and bake for 5 minutes at 475 degrees. Flip once and bake another 5 minutes or until a bit crispy.
Dip in ranch or pizza sauce and eat right away!
The recipe as written is about 3 carbs per chip (a medium zucchini will make about 20 chips).