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Zucchini Chips

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The zucchini recipe trend is continuing. I am working to find more and more inventive ways to use this wonderful vegetable. When I am making "fried" zucchini, I normally use my Southern Summer Squash recipe, simply swapping the zucchini in for the yellow squash, for a delicious un-fried zucchini. While this is wonderful and easy, I wanted to branch out a little more last week and find a new way to make baked zucchini resulting in a crisper zucchini chip. This recipe uses panko to make a crisp outer coating without a heavy batter. These chips were fantastic! Crisp, light, delicately seasoned and the flavor of the fresh zucchini came shining through. Perfection!


1-2 Zucchini
1/2 Cup All Purpose Flour
3/4 teaspoon Salt
3/4 teaspoon Black Pepper
1/2 teaspoon Garlic Powder
2 Eggs
1 Tablespoon Water
1 1/4 Cup Panko Bread Crumbs
5 Tablespoons Vegetable Oil
1. Slice the zucchini into 1/8"-1/4" thick slices.
2. Prepare your dredging bowls. Fill the first bowl with flour, salt, pepper, and garlic powder. The second bowl with the egg and water. The final bowl with panko crumbs. Make sure the first two bowls have their contents thoroughly combined.
3. Prepare the baking pans. You will need large baking sheets. Depending on the size and number of baking sheets used, the amount of vegetable oil will vary. You want a thin coating over the entire pan.
4. Dredge each zucchini slice through the flour, shaking off the excess. Then dip in the egg wash and panko. Place on the prepared baking sheet.
5. When all of the chips have been coated, place in a preheated 375 degree oven. Bake for 15 minutes, flip, and then bake for an additional 15 minutes. When you remove the chips from the oven to flip halfway through, if the pan looks a little dry, add a little more oil for the second half of baking.
6. When deep brown, remove from the oven and enjoy!

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