Saturday, 28 September 2013

Parmesan Zucchini Chips

I mean it when I say I love chips in all their shapes and forms.

These are awesome by the way. I don't often like zucchini, but the crunchy shell, sweet baked zucchini and awesome taste of Parmesan cheese and olive oil is delightful. I made them as a vegetable side for my last fancy roasted chicken dinner.

Parmesan Zucchini Chips


1 Zucchini, sliced into 1/4 inch rounds
Olive oil
1/4 Cup Parmesan cheese, fresh shredded is best but the powdered kind will also work
1/4 Cup Panko bread crumb
Salt and Pepper


Preheat oven to 450°F and prepare a baking sheet with cooking oil spray.

Toss the zucchini rounds in olive oil, set aside. In a small bowl combine the Parmesan cheese and breadcrumbs. Season with salt and pepper.  Working with one at a time, press each side of the zucchini rounds into the cheese and bread crumb mix. Place coated rounds in one layer onto the baking sheet. Repeat with all the rounds.

Bake the prepared rounds for 20-25 minutes or until they are a nice roasted brown color. Serve right away for best results.


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