Friday, August 26, 2011

Zucchini Chips

Sorry for the long absence.  It’s been a little crazy around here plus we were able to get away for a quick vacation.  Hope everyone is doing well and ready for a nice weekend!

I’m always looking for an interesting way to incorporate vegetables into our meals.  With a husband less-than-fond of veggies and a suddenly picky toddler (who was always a good eater before), the challenge is on.  I saw this tip in Family Circle Magazine and gave it a try.  It was a HUGE hit.  Add a little Ranch dressing for dipping and you are in business!


-Zucchini – I used 1 medium-sized and it filled an entire tray for baking


-Italian-seasoned Panko or bread crumbs


1.  Slice zucchini very thinly.  The thinner, the better.  Use a mandolin if you have it.

2.  Dredge zucchini slices in milk and then cover in bread crumbs.

3.  You can either bake these in a 375 degree oven for 30 minutes or until golden or put under the broiler under golden.  Keep an eye on them – when you slice them thinly they can quickly go from golden to burnt!


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