Saturday, January 18, 2014

Parmesan Zucchini Chips Recipe

Parmesan Zucchini Chips Recipe

  • 2-3 zucchini
  • olive oil to coat baking sheet
  • 1/4 cup panko bread crumbs
  • 1/8 cup Parmesan cheese
  • 1/8 cup Romano cheese (feel free to eliminate the Romano and use all Parmesan)
  • 1 egg
  • 1/2 cup of milk
  • 1 teaspoon black pepper
  • 1 teaspoon salt

  1. First things first, pre-heat your oven to 425 degrees.  Next, grab your zucchini and slice it into 1/4 inch thick slices.  Set aside.
  1. Next, combine all of the dry ingredients in a bowl (EXCEPT THE SALT) and set aside.
  1. Combine egg and milk together in another bowl.  Add zucchini in batches to the egg/milk mixture.  Toss to coat, allowing excess liquid to drip back into the bowl.  Again, working in batches, toss zucchini in the bowl containing your dry ingredients.  Be sure to press the coating against zucchini to ensure it sticks.
  1. Arrange coated zucchini on a lightly greased baking sheet.  If you have a little extra time to spare, throw the baking sheet of zucchini into the fridge for about 20 minutes.  This helps the coating stick better.
  1. In your 425 degree oven, place the baking sheet on the middle rack.  Bake for 15 minutes, flipping zucchini midway through the cook cycle.  If they aren’t as crispy as you’d like, turn on the broiler (keep a close eye on them) or simply let them go a little longer.

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