Thinly slice 1 medium zucchini and lay the slices in one layer on paper towels and lightly sprinkle with salt, set aside.
In a large bowl, mix together 1/2 cup all purpose flour, 1/2 cup cornmeal, 1 teaspoon garlic powder, 1/2 teaspoon ground black pepper and 1/4 cup grated parmesan cheese until well combined, set aside.
Pour 1 cup milk in a shallow bowl.
Squirt some vegetable or canola oil across the top of your Blackstone. (Just a quick squiggle line of oil across the surface will do.)
Pat the zuchhini slices with a paper towel to dry them. (The dryer the zucchini is before the next steps, the crispier the chips will be.)
Dip the dried zucchini slices in the milk and then coat in the flour mixture.
Place the coated slices of zucchini evenly across the the surface of the Blackstone and let fry for approximately 10 minutes. (Watch them closely so you know the timing for when your Blackstone will cook them to desired browning.)
Flip the zucchini chips and cook for an additional 10 minutes, or until the second side has reached desired browning.
Place finished zucchini chips on a plate lined with doubled up paper towels and repeat the cooking steps for any remaining zucchini slices that didn't fit in the first batch.
Notes
Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All Blackstones cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own Blackstone and time adjusted as needed.