Al Dente on the side: Zucchini chips

Two trays of these came out of the oven at 11:30 Saturday morning. They were gone by 8:30 Sunday night. They were that good.

I’ve long been skeptical of zucchini, but I’m not entirely sure why. I think it’s the close  proximity to cucumber in appearance and texture, but the distance in flavor. I’m certain that at some point I tried eating one, mistaking it for a cucumber and becoming very disappointed. In doses, zucchini is great. It’s versatile, fitting every type of sauce or standing alone in a quick olive oil and garlic saute.

The idea of a baked chip looked interesting. My hope was that I could make enough of these to keep for a few days as a snack or serve as a side with dinner this week. Judging by my current supply, I was mistaken.

WHAT WORKED: The coating. The cheese and breadcrumb mixture has just enough flavor without overpowering the vegetable. The milk wash helped the breadcrumbs adhere much better than eggs.

WHAT DIDN’T: The original recipe. I had to increase the breadcrumbs and cheese, as the original measures were not enough.

WHAT DID THE WIFE SAY: “These are really good, but there aren’t that many of them.” No kidding.

WILL THEY MAKE ANOTHER APPEARANCE: As soon as I have an hour to make them.

Zucchini chips
Adapted from The Naked Kitchen

  • 1/2 cup breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1/8 cup cajun seasoning (optional)
  • 1/8 tsp black pepper
  • heaping 1/2 cup flour
  • 1 cup cold milk
  • 1 tsp apple cider vinegar
  • 2 1/2 cups sliced zucchini (about 2 small zucchinis)

Preheat oven to 425 degrees. In a medium bowl combine breadcrumbs, cajun seasoning, cheese and black pepper.

In separate bowl, add flour, milk and vinegar. Gently stir until combined but do not over stir.

Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture.

Place coated zucchini slices on a lined baking sheet and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.

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