Great crispy zucchini chips! So easy to make and just delicious. Great as is, or dipped in a little ranch dressing. Thanks for sharing the recipe!
These are so good and very addicting! I used garlic and herb breadcrumbs. My zucchini were on the small side so they were done in about 20 minutes. I made sure to gently press the zucchini into the breadcrumb mixture so they were evenly coated. I flipped them once during cooking. They were gone in about 10 minutes. I am sorry I did not make more. But there is always tomorrow! Thanks!
THIS RECIPE WAS DELICIOUS
his was very good! Just make sure to cut it thin!
Great snacks for weekend!
Used whole wheat bread crumbs & garlic salt instead of plain. These were excellent & went fast. Even tastier served with warmed marinara sauce for dipping (think mini zucchini parmesans) . Thanks for sharing!
These were really good. I will slice mine a bit thinner next time. I used panko because I had it on hand. I also added a bit of garlic powder and oregano. Really liked these.
These were really good, both the kids loved them..I did have a bit of trouble trying to get them to crisp evenly, some were soft and some extra crunchy even though I turned the trays during cooking, my oven temp must be uneven..great way to get the kids to eat zucchini.
Crispy zucchini done in a healthy way? Yes please! The zucchini rounds were crispy on the outside and very flavorful. I loved them as a side dish with dinner, but would eat them for a snack any day! Made for PAC Fall 2011.
Very good but I would have liked a little more flavor. I think I might use Italian bread crumbs next time. I didn’t have zucchini so I substituted straight neck squash with very nice results. Thanks for sharing.
thanks for posting i love this recipie from ellie
This sort of tastes like it’s been deep-fried, crispy on the outside and soft on the inside. This is now my favorite way to eat zucchini.
To Make this Recipe You’Il Need the following ingredients:
olive oil spray
2 medium zucchini (about 1 pound total)
2 egg whites
1/2 cups grated parmesan cheese
1/2 cups dry bread crumbs (plain, such as panko)
1 pinch sea salt
Heat oven to 450 degrees. Coat two baking sheets lightly with cooking spray or thinly with olive oil. Slice zucchini into slightly-less-than 1/4-inch thick rounds; if they feel especially wet, spread them on a towel while you prepare the other ingredients. In a small bowl, lightly beat first egg white with 1 teaspoon water to loosen it. Combine cheese, crumbs, salt and pepper in a separate bowl. Dip each zucchini coin in egg white, letting excess run off before gently dipping them in parmesan mixture. Arrange in single layer on baking sheets. If additional egg white is needed, prepare it the same way, with 1 teaspoon of water. If additional crumb mixture is needed, make a few spoonfuls at a time, matching the volume of crumbs and cheese.
Open Next Page To Continue