Zucchini Chips

This time of year is perfect for baking some delicious zucchini chips. The zucchini featured on the homepage is growing right now in my garden =) In another day or two, I will slice, bread and bake this zucchini into an amazingly delicious treat.  Zucchini chips are a perfect healthy snack for kids or a great side dish for meat and seafood.  I’ve also paired them at lunch time with my Florentine White Bean Soup…  Yum!

Zucchini Season!
Author: 
Recipe type: Appetizer, Side dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 medium zucchini
  • 2 cups plain bread crumbs
  • ½ cup Parmigiano Reggiano cheese, grated
  • 1 tablespoon dried parsley
  • ¼ cup milk
  • 2 eggs
  • Olive oil for drizzling
Instructions
  1. Preheat the oven to 450 degrees.
  2. Wash the zucchini and cut off the ends.
  3. Peel the zucchini in strips, leaving some of the skin.
  4. Cut the zucchini into thin round slices, about ¼ inch thick.
  5. Line a cookie sheet with parchment paper.
  6. In a bowl or baking dish, beat the 2 eggs.
  7. Add the milk, cheese and parsley to the eggs and combine.
  8. Pour the bread crumbs in another bowl.
  9. Dip the zucchini slices in the egg mixture, then the bread crumbs and place on the prepared cookie sheets.
  10. Once you have breaded all of the zucchini slices, drizzle lightly with olive oil and bake.
  11. Bake for 5-8 minutes and then flip them and bake for another 5 minutes (or until crispy).

To make the zucchini chips, I use my favorite peeler, grater and all purpose cookie sheets below:

    

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