I just plugged my camera into my new desktop for the first time and found photos of a bunch of recipes I tried out this summer. I had planned to share them but was so busy that I didn’t get around to the writing part…. then I forgot about the recipes altogether.
Oops :/ BUT lucky for all of you, they’ve resurfaced!
I’m so glad, too, because these were DELISH and zucchini is key one of my favorite veggies. It’s high in potassium- which helps with cramping- and low in calories, while still filling. And zucchini is arguably one of the most versatile vegetables in the game. (More on that in a later post.) Without further adieu, I bring you: baked zucchini chips!
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Here’s the thing about this recipe:
It’s more of a suggestion.
wtf kind of recipe is this? you’re thinking
Okay, what I mean by that is, there aren’t really certain amounts because you’re coating
Plus, I’m terrible at measuring when I cook. If you’re a perfectionist about measurements, my food posts may stress you out a bit. Sorry in advance! I just get a little excited- and impatient when I’m hungry…. more like hangry.
DIY your own flavors!
My boyfriend and I have this weird obsession with creating our own spice blends when we cook. It’s fun to experiment and add unexpected flavor to the simplest of dishes.
Anyway, these zucchini chips are delicious and I think you’ll love them just as much as I do because they’re so customizable!
Also, I love that this recipe is
Baked, not fried.
Now I’m thinking I need to make these again ASAP!
- Zucchini (I was only making them as a snack so I think I used half a zucchini. Depends on how many chips you want!)
- Panko break crumbs (Check the box to make sure they don’t have eggs in them! I think I usually get the plain Stop n Shop brand)
- Nutritional yeast (gives it a cheesy flavor!)
- Onion salt
- Sea salt
- olive oil
- Preheat oven to 375° F
- Cut zucchini into thin slices
- Use one mixing bowl to dip zucchini slices in olive oil so that both sides are covered. The dry mix has to stick to it!
- With the second bowl, coat zucchini slices in dry spice mixture. Add all of these ingredients to taste. However, I will say that it’s best to roll the slice in the dry mix, then press a bit on the top
- Cook for at least 20 minutes. I think mine needed closer to 30 but I was staaaarving so I ate them as soon as my timer went off. I think they’d be even better crunchier! Every oven is different so definitely keep an eye on these guys so they don’t burn
Do you enjoy experimenting when you cook?
I’m looking for new zucchini recipes! Leave your favorites in the comments 🙂