See Also: Appetizers · Cooking Club
Appetizer Chips Ala Zucchini
From Dorothyy McNett's recipes at www.dorothymcnett.com. Serve with any salsa or dip, as desired. They also are just wonderful served right out of the oven, cooled down a bit.
2 medium sized zucchini
2 egg whites
1/4 cup of half and half, or buttermilk
1/2 cup bread crumbs (Panko is great!)
1/2 cup cornmeal
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1 tablespoon dried herbs, (Herbs d' Provence, or any herbs as desired)
Preheat oven to 450 degrees. Wash but do not peel the zucchini. Slice into thin slices, about 1/8 inch thick. Pat dry with paper towel and set aside. In a small bowl whisk the egg whites with the milk. In another bowl combine the bread crumbs, cornmeal, salt, pepper and dried herbs to blend well. Line 2 baking sheets with silicone mats. Dip each zucchini slice into the egg mixture and then into the crumb mixture to coat nicely. Arrange on the baking sheets in a single layer, not touching. Bake 5 - 6 minutes and then turn each one over. Bake another 8 - 10 minutes or more to get them browned and crispy but do not let them burn. Cool and serve with dips or salsa, or just eat them!!
Recipe created 2018-07-30.
