Opt for oven-baked zucchini chips as a light, yet tasty alternative to
fries or chips. This baked zucchini chip recipe is a fun and easy way to
use up summer zucchini, and it’s one your family will request time and
time again.
The high oven temperature will evaporate moisture from inside the
zucchini and crisp the breadcrumb coating to a beautiful golden brown.
The thinner you slice the chips, the crisper they’ll get in the oven.
If needed, pat the zucchini slices dry with a paper towel before tossing in oil to remove any excess moisture. Finish the baked zucchini chips with fresh herbs and even more grated Parmesan for extra flavor.
Ingredients :
1/2 cup panko (Japanese breadcrumbs)
1/4 cup loosely packed fresh basil leaves
1/4 teaspoon kosher salt
1/4 cup finely grated Parmesan cheese
1/2 pound zucchini, cut into 1/4-inch-thick rounds
1 tablespoon olive oil
Vegetable cooking spray
How to Make It :
Preheat oven to 450°. Process first 3 ingredients in a food processor 10 to 15 seconds or until finely ground. Stir together breadcrumb mixture and cheese in a medium bowl. Toss zucchini rounds with oil. Dredge zucchini, 1 round at time, in breadcrumb mixture, pressing gently to adhere. Place rounds in a single layer in a jelly-roll pan coated with cooking spray. Bake 30 minutes or until browned and crisp. Serve hot.
Source : myrecipes.com
If needed, pat the zucchini slices dry with a paper towel before tossing in oil to remove any excess moisture. Finish the baked zucchini chips with fresh herbs and even more grated Parmesan for extra flavor.
Ingredients :
1/2 cup panko (Japanese breadcrumbs)
1/4 cup loosely packed fresh basil leaves
1/4 teaspoon kosher salt
1/4 cup finely grated Parmesan cheese
1/2 pound zucchini, cut into 1/4-inch-thick rounds
1 tablespoon olive oil
Vegetable cooking spray
How to Make It :
Preheat oven to 450°. Process first 3 ingredients in a food processor 10 to 15 seconds or until finely ground. Stir together breadcrumb mixture and cheese in a medium bowl. Toss zucchini rounds with oil. Dredge zucchini, 1 round at time, in breadcrumb mixture, pressing gently to adhere. Place rounds in a single layer in a jelly-roll pan coated with cooking spray. Bake 30 minutes or until browned and crisp. Serve hot.
Source : myrecipes.com
