Two things. 1) I’ll die over just about anything that is salty and crunchy 2) I don’t have to force my kids to eat their veggies, so I count myself as extremely lucky (and yes there is a part of me that secretly takes credit for this because I obviously did an ah-maze-ing job introducing foods to them, so of course they like veggies – even though I know that’s prob not the case). With that said, I do like to change things up a bit. Steamed or roasted veggies can get a little ho-hum day after day.
Along came the zucchini chip.
This bad boy could not be more simple, but I really think it’s all about the ingredients. When there’s just a few involved, you need to make sure they are good. Be sure to use freshly grated parmesan. Like buy a chunk of it and grate it yourself. This is not a place to be lazy (trust me, I tried…I’ll do just about anything to skip a step!). Good salt is the other one. I am currently in desperate love with himalayan sea salt because it packs some major flavor.
And one last thing. This recipe does take some hands-on time. The more chips you want, the more you have to go from egg white to breadcrumb to pan. Can be tedious, but worth it.
Parmesan Zucchini Chips
adapted from this recipe
what you need (made me one sheet pan of chips, perhaps good for two adults):
- 1 medium zucchini (let’s say mine was 8 inches long), sliced into 1/4 inch rounds – thinner ones will cook faster, or burn
- 1/4 cup panko breadcrumbs
- 1/4 cup freshly grated parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon good salt
- 1/8 teaspoon pepper
- 1 egg white (I also used some liquid egg whites with some success)
how to make:
- preheat oven to 425
- oil a baking rack (I used coconut oil spray) and place on a cookie sheet – set aside
- mix panko, parm cheese, garlic powder, salt and pepper well in a bowl
- place egg white in a separate bowl, whisk to break it up a bit, or pour about 1/4 cup liquid egg whites
- set up a little assembly line in this order: zucchini slices, egg whites, panko mixture, baking rack
- take zucchini slices dip in egg whites, then cover in panko mixture (sometimes pushing the mixture down on the zucchini works well – no need to be delicate here), then place on greased baking rack
- continue with all zucchini, making sure when on the baking rack nothing is overlapping
- put in the preheated oven for about 25 mins, or until golden in color
- let cool a little, you know, so you don’t burn yourself
These stay crispy for a few hours, but then seem to start to soften. If you have any advice on keeping them crispy, let me know. I imagine you can pop them back in the oven for a bit and that would do the trick. Little risk in needing that though, as I’m pretty sure they’ll disappear pretty fast.
So, while these are a bit time consuming, they are a really great change of the veggie pace. I won’t be making them every night, but will definitely break them out when I have a little extra time or even when we have guests over.