Hi! I'm Lindsay Ferrier. You might remember me from a blog called Suburban Turmoil. Well, a lot has changed since I started that blog in 2005. My kids grew up, I got a divorce, and I finally left the suburbs for the heart of Nashville, where I feel like I truly belong. I have no idea what the future will hold and you know what? I'm okay with that. Thrilled, actually. It was time for something totally different.
September 28, 2011
Oh, Y’ALL. I was not at all convinced that my kids would eat these Zucchini Chips when I saw the recipe. But after reading that they had gotten RAVES from other kids, I decided to give them a whirl — and I’m so glad I did! These are magnificent. They are super-easy to make, healthy, and delicious, and your whole family will eat and LOVE them. I can practically guarantee it. I just told my children these were “homemade chips” and they gobbled them up. They didn’t even ask what they were made of, and if they did, I was just going to say “potatoes.” The green rim doesn’t really show up outside of close-up photos if you slice them thinly. Give these a try- You’ll be SO glad you did!
INGREDIENTS
DIRECTIONS
-Preheat oven to 425 degrees.
-Mix breadcrumbs, Parmesan, seasoned salt, garlic powder, and pepper together and place in a small bowl (For dredging, I actually prefer to place the mixture in a small, square plastic container.
-Put milk in another small bowl or plastic container.
-Dredge zucchini slices in milk, then in breadcrumb mixture. Place on ovenproof wire rack coated with cooking spray and place rack on baking sheet. I don’t have a for zucchini slices this small, so I put my slices on a baking sheet covered with a sheet of aluminum foil coated in baking spray- This worked fine.
-Bake for 30 minutes or until browned and crisp (check every few minutes toward the end to make sure they aren’t getting too browned. You may want to take a few off at this point if they are browning faster than others.
-Serve immediately, and I do mean IMMEDIATELY. These are fantastic hot, but they’re like french fries- Once they get even lukewarm, they start getting mushy and are not half as good.
Adapted from Cooking Light
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These look good, but question… You say, “Mix breadcrumbs, Parmesan, seasoned salt, garlic powder, pepper and milk together and place in a small bowl” — but then it seems the milk should be separate, right?
Whoops- MAJOR typo. Thanks for noticing. I changed it. 🙂
Those look wonderful and it’s one of my daughters favorite vegetables.
These look yum! And, I’m glad to hear your kids like them! I know you were having problems 🙂
Jenna
callherhappy.com
My Italian grandmother used to make something similar, only she sliced the zucchini lengthwise so thinly I’ve been unable to replicate it to this day, and she also fried them in oil. Whenever she made them, it became a fight for the freshest piece as everyone plucked them off of the draining plate – they never made it to the dining room!
My grandma made them too, just the same way. I just bought zucchini so I could make this for my kids. And yes, they NEVER made it to the table.
[…] Zucchini Chips: A new family favorite! […]
Those look good! But it’s great to teach your kids where those zuchini came from! http://jordangogreen.com