I spent the morning trying to figure out what exactly Pinterest is, and managed to sign up for an account and even create some boards. (Yay me!) With a bit of help from my best friend Lynda—i.e. lynda.com software training.
I highly recommend subscribing if you’re into technology. Or even if you’re just a bit challenged by technology! They have fantastic, informative tutorials on everything—from Facebook to WordPress.
Anyway… I found my cousin, Tammy, on Pinterest, and came across the attached recipe she had pinned for Zucchini Chips. I happened to have two beautiful zucchini in the fridge (we called these baby marrow in South Africa!) and had been wondering what to do with them.
Even Mr. Picky (aka Sam) thought they were delish! They really do give you that chip fix.
BTW: I promised him that I wouldn’t be photographing or “styling” his dinner… and then I just couldn’t help myself! But I only took a couple of pics with my iPhone5 this time—hence the lame visual for this recipe!
I did make a few changes… (They were a bit too “naked” for me!)
Baked Zucchini Chips
Adapted from The Naked Kitchen
Enjoy right out of the oven as they don’t keep well.
It only occurred to me after I had sliced the zucchini that I should’ve used my mandoline slicer, which I had just glorified in my Fat Free Potato Chips recipe… just yesterday! Duh!
Not sure why Sarah’s recipe calls for the vinegar in the milk, but it tasted great so I’ll add it again! Any ideas…?
She said to stir gently until combined but not over stir. I found the milk/flour mixture a bit lumpy and had to work the flour in with a spatula. Again, not sure what would’ve happened if I had ‘over-stirred’—which I kind of did. Any ideas…?
I ran out of parmesan cheese mix so couldn’t use up all my zucchini—annoying! That’s why I doubled it to 1/2 cup of each.
I love make-ahead recipes, so next time I will refrigerate the coins after they have been coated and then let them come to room temp before baking them off—I’ll let you know how that works out.
- 1/2 cup Italian Breadcrumbs (recommended: Contadina)
- 1/2 cup grated Parmesan cheese (preferably fresh, not the green can version!)
- 1/4 teaspoon fresh ground black pepper
- heaping 1/2 cup whole wheat flour
- 1/4 teaspoon table salt
- 1 cup cold milk (I used 1% low fat)
- 1 teaspoon apple cider vinegar
- 2 medium zucchini, sliced about 1/8 " thick
- Canola oil spray
- Cover two sheet pans with heavy foil. Spray evenly with Canola Oil spray.
- Set your oven shelves one above and one below the middle, and preheat to 425 degrees F.
- In a medium wide bowl (like a pasta bowl), combine breadcrumbs, cheese and black pepper.
- In a separate bowl mix flour with salt and add milk and vinegar. Gently stir until combined but do not over stir. (See notes below.)
- Dip zucchini slices in flour mixture (letting the excess liquid drip off) and then dredge in breadcrumb mixture.
- Place coated zucchini slices on prepared baking sheets and spray lightly with Canola Oil spray.
- Bake for about 20 minutes until browned and crisp.
- After 10 - 15 minutes when they are starting to brown, remove from oven and flip the slices over, turn the sheets around, and switch shelves to ensure even cooking. The top sheet will cook more quickly than the bottom sheet so watch them carefully.