Zucchini chips recipe is a delicious way to make use of garden abundance
If you enjoy spicy food then these chips are for you, they have a kick. If not, just cut back on the amount of cayenne and black pepper. These are great with ranch dressing and can be served as a side dish or appetizer.
- 2 ½ cups sliced NC zucchini (approx. 2 large zucchini)
- ¾ cup bread crumbs
- ¾ cup grated parmesan cheese
- ¾ tsp. cayenne pepper
- ¾ tsp. black pepper
- ¼ tsp. salt
- ½ cup all-purpose flour
- 1 cup buttermilk
Slice the zucchini into ¼ inch slices and lightly salt on both sides. Combine flour and buttermilk in shallow dish and set aside. Combine breadcrumbs, parmesan cheese, cayenne pepper, black pepper and salt in a shallow dish and set aside.
Preheat oven to 425 degrees and lightly coat a baking sheet with cooking spray. Dredge the zucchini chips in the buttermilk mixture and then into the breadcrumb mixture giving each side of the zucchini a light coating of breadcrumbs.
Place all the zucchini chips onto the baking sheet and bake for 25-30 minutes, turning once after half the cooking time has elapsed. Sprinkle with salt when they come out of the oven and serve warm.