Saturday, January 10, 2015

Chipotle Baked Zucchini Chips

Have you ever had fried zucchini chips?  OMG, they are amazing!  I love zucchini, and use it in a lot of things, from zucchini bread to turkey burgers.

My mother-in-law gave me a couple zucchini last week, and I knew just how I was going to use them.  These zucchini chips are baked instead of fried, but that doesn't make them any less delicious!  And paired with my chipotle ranch dressing?  Heaven!

Chipotle Baked Zucchini Chips


2 small zucchini (sliced 1/8-1/4 inch thick)
1/2 c. flour
3 eggs
1 c. panko bread crumbs
1/4 c. parmesan cheese
1/8 tsp chipotle chili powder
1/4 tsp oregano
1/8 tsp cumin
1/8 tsp salt


Slice your zucchini, sprinkle them with salt and lay the slices between two paper towels to absorb the moisture for about 15-20 minutes.

Preheat oven to 400.

Get 3 shallow dishes.  In the first, place your flour and salt.  In the second, beat your eggs In the third one, mix your panko, parmesan, chili powder, oregano and cumin.

Coat your zucchini slices in the flour, then transfer to the egg, making sure to cover them completely, then transfer to the breadcrumb mixture and coat thoroughly (I use tongs to take them from the egg to the panko).

Place them evenly on a parchment paper lined baking sheet.

Bake 25-30 minutes or until the begin to turn golden.

Serve with ranch dressing or a dip of your choice.


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