This is a long-time family favorite because they taste like they're fried but are actually baked. It takes some practice to get them crisp, so don't give up if the first few times you make them they're soggier than you'd like. They still taste good!
Serves 1 if Eric is there, 4 otherwise
Ingredients:
1/2 cup breadcrumbs
1/2 cup parmesan cheese
1/4 tsp. salt
A few grinds of pepper
Other spices if you'd like: chile powder for heat, garlic powder, onion flakes, etc.
1 cup milk
3-4 zucchini, depending on how big they are
Instructions:
Preheat the oven to 425 degrees
Spray two baking sheets with non-stick spray, or line with parchment paper.
Combine the dry ingredients in one shallow bowl.
Put the milk in a separate larger bowl.
Cut the zucchini into 1/4-inch slices (the thinner the slices are, the more easily they'll get crispy).
Dunk the zucchini slices into the milk to coat.
One by one, dredge the zucchini slices in the dry mixture, turning to coat on both sides. Place them on the baking sheets, making sure they have space between each slice (otherwise they'll steam rather than get crispy).
Place the baking sheets in the oven. Cook for 30 minutes, pulling them out half way though to flip over the chips. They may get crispy faster, so keep an eye on them so the edges don't burn.
Serve with salt and pepper to be added individually.
They're best eaten hot out of the oven, so get right on that.
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