The Hungry Elephant

Zucchini Chips

by , on
Nov 28, 2015

Oh. My. Gosh. These are AMAZING. I was a bit hesitant making these but it was well worth it.

What you’ll need:

2 Zucchini
1/2 cup bread crumbs/panko
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon pepper
1/3 cup milk

Cut the zucchini in 1/4-1/2 inch slices. Pat them with paper towel to dry them out. Mix breadcrumbs, cheese, garlic, salt and pepper into a bowl. Put milk into another bowl. Dip one slice zucchini into milk, then into breadcrumb mix. Dont worry, it shouldnt be fully coated with the breadcrumb mixture! But dip it in and cover it then tap it off.

Place the coated zucchini onto a piece of wet parchment paper on top of a cookie sheet. (The best way to do this is to put the coated zucchini on a piece of parchment paper. When you’re done with the zucchini, run a separate piece of parchment paper under water. Shake it off and then transfer the coated zucchini over to the wet paper.)

Bake at 420 until your zucchini has crisped and is browned. You shouldnt have to turn it over, if your pieces are thin enough it will crisp both sides.


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