OMG these are so good…. So light and crispy and delicious dipped in your favorite dressing. Seriously, I could eat the entire plate! I mean if you’re going to eat vegetables, go for Zucchini Chips. Thank me later!
Parmesan Zucchini Chips
1 cup vegetable oil
1 cup Panko bread crumbs
1/2 cup grated Parmesan cheese (not shredded)
2 zucchinis, thinly sliced to 1/4-inch thick rounds
1/2 cup all-purpose flour
2 large eggs, beaten
1 teaspoon garlic powder
Salt and pepper to taste
Slice your zucchini and pat dry with paper towels.
Heat vegetable oil in a large skillet over medium high heat. You want it to sizzle when you add your zucchini.
Prepare your dredging station. In one bowl, combine Panko and Parmesan; set aside. In another bowl add your flour and set aside. Finally, in your last bowl you want to set aside some beaten eggs.
Working in batches, dredge zucchini rounds in flour until they are well covered. Shake off excess.
Immediately dip your round into the beaten eggs. Use your right hand for dipping and save the other hand for other things.
Coat each round well with the egg and then dredge in Panko mixture, pressing to coat.
Test the oil to make sure it sizzles when you add the zucchini. I usually test the oil using one of the smaller chips. Add zucchini rounds to the skillet, 5 or 6 at a time.
Cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.
Sprinkle with additional Parmesan, salt and pepper. Garnish with fresh or dried parsley.
Add your favorite ranch or blue cheese dressing and Serve immediately.
Want a bite?
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