Preheat the oven to 425 degrees F (220 degrees C).
Cut the ends off the Zucchini (3), then cut in half length wise. Cut each half into half once more, then repeat to create 8 long spears. You can cut those in half width wise to yield smaller fries, but I do not recommend making them any smaller.
Combine the Breadcrumbs (1/2 cup) and Crab Flavored Potato Chips (1/2 cup). Add to a plate.
Set up your dipping station in this order: All-Purpose Flour (1/2 cup). Egg (2). Breadcrumbs.
Dip the zucchini fries in the order mentioned above and transfer to a baking sheet. Repeat until all fries are coated.
Drizzle with Olive Oil (to taste) and bake for 25 minutes or until golden brown.
For the sauce, combine Low-Fat Ranch Dressing (1/4 cup) and a few drops of Sriracha (to taste) until desired taste is achieved.
Garnish with Fresh Parsley (to taste) and enjoy!