Due to popular demand (popular demand being a few of you that requested ;)), I’m posting the recipe to Tuesday dinner’s crunchy zucchini chips!
The good news- they’re simple and easy, and if you coat them thoroughly enough, you’ll never see the green veggie peak through- great for kids!
Baked Italian Zucchini Chips
I suppose I could also call this a lazy-man’s recipe, because I used cornflake crumbs out of the box instead of grinding them up myself.
You’ll also need a large zucchini, 2 egg whites, Italian seasoning (I use Mrs. Dash- no salt!) and some freshly grated parmesan cheese.
Preheat your oven to 450 degrees, then slice your zuc. They shouldn’t be paper thin, so no need to whip out the mandolin, but not too thick either.
Mix your corn flake crumbs and Italian seasoning to taste. If you don’t have Italian seasoning, make your own with garlic powder, onion powder, parsley, pepper, oregano, paprika, cayenne, whatever you want!
Then, set up the assembly line.
Take a zucchini slice, dredge it front and back in the egg whites, then coat thoroughly with the crumbs.
I sit the slice in the crumbs, sprinkle more on top, and press down to adhere the coating. Repeat, repeat, repeat and place the coated slices on a baking sheet, lined with tin foil.
Stick the pan in the oven and let roast for about 8-10 minutes. While they are roasting, grate some parmesan.
Pull the pan out and flip all your slices. Sprinkle the parmesan over the ‘chips’ and put back in the oven for another 8-10 minutes. Watch them so they don’t burn.
They should come out crunchy! Serve them while they’re hot. You could dip these in almost anything to make them extra tasty, but if you used enough seasoning, they’ll be delicious on their own!
For the whole batch:
What’s your favorite thing to turn into ‘chips’ or ‘fries’?
I still think my all time favorite are sweet potato chips!