Cut zucchini in half crossways, then cut lengthways into 1½ cm-thick chips. Pat zucchini dry with paper kitchen towel.
Whisk egg in a shallow dish.
Combine breadcrumbs, parmesan and herbs in a large bowl.
Working in batches, dip zucchini chips a few at a time into egg, then toss in breadcrumb mixture, pressing firmly coat.
Line a large oven tray with baking paper. Spray paper lightly with cooking oil. Arrange zucchini chips in a single layer on prepared tray. Spray chips lightly with cooking oil
Bake in a 220C preheated oven for 15 minutes. Remove trays. Turn chips then return to oven for a further 10-15 minutes, or until golden.
Meanwhile to prepare dip, process all ingredients in a food processor until smooth.
Serve hot zucchini chips with dip.

Task for Kids

Whisk egg (Step 2)
Combine breadcrumbs, parmesan and herbs (Step 3)
Dip chips in egg and coat in breadcrumb mixture (Step 4)

TIP: Zucchini chips are best prepared as required. Dip can be made a day ahead. Keep, covered in the fridge. It’s also delicious served with raw vegetable sticks.