Appetizer Chips Ala Zucchini Recipe

From Dorothy McNett's Recipe Book.

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Appetizer Chips Ala Zucchini

From Dorothyy McNett's recipes at 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.

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