Making in the Kitchen: Zucchini Chips
This is the last zucchini post. I swear! Zucchini chips make great snack, appetizer or side to your burger this summer in lieu of fries. There are many different ways to make them, but the way I made them tonight seemed to work well. I’ve seen them with shredded parmesan, but I only had grated — and it was great! This is fairly simple to do, so after you try them once, you may decide to use different seasonings, or mix it up with interesting dipping sauces. (We just used ketchup, which isn’t fancy, but tasted great!)
- 2 small/skinny zucchini
- 1 T. extra virgin olive oil
- 1/4 c. dry italian bread crumbs
- 1/4 c. grated parmesan
- 1/8 t. salt (plus a little more later)
- ground black pepper to taste
First pre-heat your oven to 450. Next, slice your zucchini rounds. I made mine about 1/4″ thick. My zucchini wasn’t perfectly sized all the way down. It was bigger at one end than the other, which was okay. Some of the zucchini chips were about twice as big around as the others, but they all baked evenly because they were the same thickness. After you have them all sliced, toss them in a bowl with your olive oil so they are all evenly and lightly coated.
Now you can mix up your bread crumbs with all of the remaining ingredients. Then simply take each round and dip it into the breading until they are coated on both sides. Not a ton of it will stick, but that’s fine. Line the zucchini chips on a baking sheet coated with non-stick spray. Lastly, sprinkle on some ground sea salt. Then pop them in the oven for about 25-30 minutes! I didn’t turn them, because I like the way the tops of them look. (The undersides are not as pretty as the tops, so if you flip them, then you’ll ruin your nice side.) Keep an eye on them and cook them longer if you feel they are not browned enough. I would not call mine “crispy”, but that’s okay. They were scrumptious.
Try them out, and let me know if you have any tips to make these zucchini chips better!