Crumbed Zucchini Chips
Zucchinis are dipped in butter then crumbed in a mixture of bread crumbs, Parmesan cheese, all purpose seasoning, garlic and herb salt then baked until crispy.
Ingredients
Serves: 4
- 3/4 cup bread crumbs
- 1/4 teaspoon garlic and herb salt
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon all purpose seasoning
- 1 zucchini, peeled
- 60g butter, melted
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Preheat an oven to 220 degrees C. Line a baking tray with baking paper or aluminium foil lightly greased with cooking spray.
- Cut the peeled zucchini in half lengthwise and remove the seeds. Slice the zucchini into chip size pieces about 1-2cm wide and 10cm long.
- Combine the bread crumbs, garlic and herb salt, cheese and all purpose seasoning on a plate. Dip the zucchini chips into the melted butter then press into bread crumbs. Gently shake so any bread crumbs that haven't stuck can fall away. Place the crumbed zucchini onto the prepared baking tray.
- Bake in the preheated oven until the chips are golden and tender, about 15 minutes.
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Reviews and Ratings
Global Ratings:
(148)
Reviews in English (103)
These were super! In the interest of health I did not use melted butter, but used Olive Oil instead...the coating adhered to the oil and they baked very quickly, with a great flavor. thanks - 11 May 2011 (Review from Allrecipes USA and Canada)
Okay, so I modified the recipe, but they were still delicious! I used my own breadcrumbs, added some onion powder and italian seasoning to the dry mix, and instead of egg, I used 1 T.avocado oil and 1 T apple cider vinegar to dip the zucchini in. It took about 30 minutes for them to cook- I cooked them about 10 min. on broil after the original time so they would be crispy. My daughter LOVED them! I will be making these again- they were so much more enjoyable than frying them! - 17 Jun 2011 (Review from Allrecipes USA and Canada)
This is absolutely fantastic! I love the deep-fried zucchini you get at some restaurants, but some places make it too greasy. This is so much better. I used panko bread crumbs, and to dip I made garlic aioli from another recipe on this site. No trouble eating up the zucchini neighbors leave on my porch! ;-) - 23 Jul 2011 (Review from Allrecipes USA and Canada)
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