Wash and slice zucchini 1/4 inch thick

Beat eggs in a bowl with salt and pepper.

Process the chips through a food processor to get a fine bread crumb consistency. Place in a zip lock bag.

Heat vegetable oil to medium high heat in a deep skillet. I poured enough oil in the skilled to be around 1/4 inch deep.

One at a time, dip zucchini slices in egg dredge, coat with chip crumbs, and place on a plate. Do not stack. Repeat until all are coated.

Place coated zucchini in skillet and cook for around 3 minutes on one side or until a light golden brown.

Flip the zucchini and repeat with the other side.

Serve and enjoy!

Note: this is very basic. Try adding different spices or different flavored potato chips to get that perfect taste.