I'm Lindsay Ferrier, a Nashville wife and mother with a passion for family travel, (mostly) healthy cooking, exploring Tennessee, and raising kids without losing my mind in the process. This is where I share my discoveries with you, along with occasional deep thoughts, pop culture tangents and a sprinkling of snark.
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!
-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