Crush the corn flakes into crumbs with your food processor or by hand.

In a medium shallow bowl, combine the crushed corn flakes, sesame seeds, poppy seeds, garlic and onion powder, Italian seasoning and sea salt, very well.

In a second small, shallow bowl, beat the egg with a tiny pinch of sea salt and pepper.

Heat less than 1 tablespoon of avocado oil (for each small batch)in a large frying pan, or cast iron skillet, over medium high heat.

Dip each zucchini slice in the beaten egg mixture then dredge into the corn flake mixture, lightly pressing crust ingredients onto the zucchini.

Add to the heated skillet and cook for 1-2 minutes, then flip your zucchini slice, and cook another minute.

Cook the crisps in small batches making sure not to over crowd the pan, and add fresh oil to the pan after each batch.

Serve with your favorite dip and enjoy!