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Crispy Baked Zucchini Chips

The zucchini keeps producing and I keep looking for new recipes. This one is definitely a keeper. We served the chips with Comeback Sauce for dipping.



Crispy Baked Zucchini Chips   2 or 3 servings
1 medium zucchini 
1 cup panko breadcrumbs
½ cup Parmesan cheese
2 tablespoons+ olive oil
1 egg
2 tablespoons water
½ cup all-purpose flour
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon kosher salt
  1. Pre-heat oven to 400F. Lightly grease a sheet pan with oil or line with parchment paper.
  2. Cut zucccut into thin (about ¼”) slices; 1 medium zucchini should yield about 30 to 50 slices depending on size.
  3. In a shallow pan, combine breadcrumbs and Parmesan; add enough oil to lightly coat mixture (the oil is needed so the panko will brown).
  4. In a 2nd shallow pan, whisk the egg and water.
  5. In a 3rd shallow pan, combine the flour paprika, garlic powder, salt and pepper.
  6. Set up the 3-dip station in the following order: flour, egg, panko.
  7. Dip each zucchini slice in the flour mixture, then egg mixture, then panko mixture.
  8. Place in a single layer on baking sheet. Repeat until all zucchini slices are coated.
  9. Bake for 20 minutes. Note - check underside about halfway way through and flip if not browning; ours browned just fine without the flipping.
  10. Serve with Comeback Sauce or your favorite dipping sauce.
Recipe without photos . . .
Crispy Baked Zucchini Chips   2 or 3 servings
1 medium zucchini cut into thin (about ¼”) slices (about 30 to 50 depending on the size)
1 cup panko breadcrumbs
½ cup Parmesan cheese 
2 tablespoons+ olive oil
1 egg
2 tablespoons water
½ cup all-purpose flour
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon kosher salt
  1. Pre-heat oven to 400F. Lightly grease a sheet pan with oil or line with parchment paper.
  2. Cut zucccut into thin (about ¼”) slices; 1 medium zucchini should yield about 30 to 50 slices depending on size.
  3. In a shallow pan, combine breadcrumbs and Parmesan; add enough oil to lightly coat mixture (the oil is needed so the panko will brown).
  4. In a 2nd shallow pan, whisk the egg and water.
  5. In a 3rd shallow pan, combine the flour paprika, garlic powder, salt and pepper.
  6. Set up the 3-dip station in the following order: flour, egg, panko.
  7. Dip each zucchini slice in the flour mixture, then egg mixture, then panko mixture.
  8. Place in a single layer on baking sheet. Repeat until all zucchini slices are coated.
  9. Bake for 20 minutes. Note - check underside about halfway way through and flip if not browning; ours browned just fine without the flipping.
  10. Serve with Comeback Sauce or your favorite dipping sauce.

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