Knowing that I was going to be cooking zucchini a lot this week, I bookmarked this recipe from fellow blogger, Miranda, of Cupcakes and Cardigans. These zucchini chips are simple and easy to prepare. They are healthy, too, since they are baked instead of fried. Just don’t serve them with a side of ranch dressing (like I did!).
I didn’t have any breadcrumbs so I used some herbed croutons that I coarsely processed in the food processor, which turned out wonderfully. Otherwise, I followed the recipe exactly as Miranda had shared in her blog. Yummy!
Adapted from a recipe by Miranda of Cupcakes and Cardigans
Yields 2 servings
1/2 cup dry breadcrumbs or coarsely ground herbed croutons
1/4 cup grated asiago, parmesan, or romano cheese (I used parmesan cheese)
1 teaspoon salt
1 teaspoon garlic powder
freshly ground pepper to taste
1/4 cup milk
2 small zucchini, cut into 1/4-inch rounds
olive oil or cooking spray
Preheat oven to 425 degrees. Combine dry ingredients in a small bowl and stir to combine. Place milk in another small bowl. Dredge each zucchini slice in milk, then coat in breadcrumb mixture. Place on baking sheet lined with foil rubbed with olive oil or sprayed with cooking spray. Bake for 15-20 minutes, turning over for the last 5 minutes of baking. Serve immediately.