When George Crum stumbled across the potato chip in the 1800’s, I highly doubt that he suspected every vegetable under the sun would soon follow in its footsteps.
Did I miss anything?
Just about anything with a root is a chip nowadays. And when dipped in milk, lightly breaded and baked, this ordinary vegetable becomes an amazingly crisp, healthy substitute for french fries or potato chips.
Oven-baked Zucchini Chips
Time: 35 minutes, Yields: Four 3/4 cup servings
1/4 cup dry breadcrumbs
1/4 cup Parmesan cheese
1/4 tsp. seasoned salt
1/8 tsp. ground pepper
2 Tbs. milk
2 1/2 cups sliced zucchini (about 2 small)
Preheat oven to 425 degrees F. Combine first 5 ingredients in a medium, shallow dish. Place milk in a shallow bowl. Dip zucchini slices in milk and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack, coated with cooking spray. Place rack on a baking sheet (make sure to brush off any fallen crumbs that could burn, before placing in the oven). Bake at 425 degrees F for 20-30 minutes, or until browned and crisp. Check periodically to make sure smaller slices do not burn. Serve immediately with honey mustard, ranch, or on their own.