Zucchini Chips

Wednesday, October 17, 2012

If you take a peek at my Pinterest's food board, you'll notice that I have a desire for making things that have unexpected twists or fun ingredient combinations. Do I get to tackle everything on my list? Barely.

While I'm more into baking, lately I have been dabbling in cooking. I use the word "cooking" very very loosely because to be blunt, I can't cook. I am trying here though - think random pasta dishes, snacks and recipes with 8 ingredients or less - so that's a start! It's actually really fun and I'm even saving money, depending on what's being made. Pinterest has become my go-to source for cool, quirky recipes to try. It's like the ever-changing cookbook of way too pretty recipes. I'm such a girl...

Last night I made zucchini chips! I was very happy with the results. They were deliciously flavorful and gone in a record breaking time of ingestion. Veggies made fun! I'll try to cut thinner pieces next time because those ended up being the crispiest, tastiest ones that my boyfriend and I fought over.

Click through for the recipe!

Zucchini Chips
(adapted from Dashing Dish)

2 large zucchini sliced into 1/4 inch disks
1/4 cup dry breadcrumbs (I vote PANKO)
1/4 cup grated fresh parmesan or asiagio cheese
2 egg whites
1/4 tsp seasoned salt
1/4 tsp garlic powder
1/8 tsp freshly ground black pepper

1) Preheat oven to 425 degrees. Prepare a baking tray with parchment paper that has been sprayed with non-stick cooking spray. I swiped on some butter because I forgot to pick up the spray.

2) I used two zucchini that were not large, but just average, and it was more than enough for two. I cut up enough slices to fill up one baking tray.

3) In a bowl, combine all the dry ingredients. Please do not be an overly distracted weirdo and put a whopping 1/4 CUP of seasoned salt like I did, leading me to trash my first batch of super salty breadcrumb mix.

4) In a separate bowl, put your egg whites in there for prime dipping time.

5) Take each slice of zucchini and dip it in the egg whites and then into your breadcrumb mix, making sure both sides are nicely covered. After dipping each piece, line up your zucchini slices all along your baking sheet.

6) Stick the baking sheet in the oven for about 8 minutes, flip the slices over and repeat. If your oven is slow like mine, eyeball it til you see that nice golden brown.



  1. I think I need to make these over the weekend - they look delicious!

  2. These are SOOOOOO good. And crazy addicting. Yum, thank you!


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