This time of year always seems to offer an overabundance of produce- zucchini included. I found this recipe at cookinglight.com and gave it a shot last week. Tasty, crispy, delicious. I decided to recreate the "chips" tonight with a few changes.
The following steps yeiled baked, crunchy, flavorful fall zucchini:
1.) Slice zuccs into approx 1/4 in thick "chips"
2.) Dip into milk (I used almond milk) so the breading sticks. I put the zucc chips in a tupperware, poured in a little almond milk, adhered the top and shook the whole mix so the zuccs were coated
3.) Mix together approx 1/2 c bread crumbs, dash of salt/pepper, and lemon pepper (or a "flavor packet" of your choice). Last time I used cayanne but I wanted a more acidic flavor this time
4.) Move zucc chips from milk to breading mixture and toss a few at a time so they're evenly coated
5.) Spread chips on a baking sheet coated with Pam
6.) Bake at 425 for about 15 minutes
7.) Remove from oven, turn chips, and sprinkle with a little fresh grated parm
8.) Return to oven and bake an additional 15 minutes or until lightly brown
The end result:
They're such a great side dish. We enjoyed them this evening along with sloppy janes (with fresh tomatos- yum!) and sweet corn. I'm not sure late summer meals get much better!
Hope you enjoy! :)