Zucchini Chips

Our Zucchini plant has really taken off, so I've been cooking with it a lot lately.  Last week I made Zucchini Boats and some Heavenly Zucchini Bread.  This week I made Zucchini Chips (original recipe here)...I must say these are different, but in a good way.  I burned some of them, so the ones that aren't too done taste a lot better, but I think I sliced them too thin.  I think adding in some spicy seasoning, like red pepper flakes or even cayenne pepper would be great!  Maybe I'll do that next time.

I found this recipe on myrecipes.com, and they looked too good not to try.  It's a really easy recipe, the worst part is slicing the zucchini up, that took some time.

source



Ingredients:

1/4 cup dry breadcrumbs

1/4 cup (1 ounce) Italian Blend Cheese

1/4 teaspoon seasoned salt

1/4 teaspoon garlic powder

1/8 teaspoon freshly ground black pepper

2 tablespoons milk (I used 2%, that's what I had)

2 1/2 cups (1/4-inch-thick) slices zucchini (2 small or 1 large)

Directions:

Combine first 5 ingredients in a medium bowl, stir together.

 

Place milk in a shallow bowl

Dip Zucchini slices in Milk

Dredge in breadcrumb mixture.

Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet.

(no picture, sorry)

Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Tip: They are really good when they are fresh out of the oven, so try to serve them right away. 

They would be awesome I think with some marinara sauce or some other kind of dip.  Have any idea's?  Please share away!!

Be sure to come back tomorrow morning (8/25/11)...I'm having my FIRST giveaway!!!

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