Yeah, I’m still going with the whole zucchini thing, more were brought home yesterday but this recipe is a delicious way to use a lot of zucchini in one go (especially the really big ones which usually don’t taste so good). You can use the same method for sliced eggplant which is how my mum had made it in the past. They are seriously good, and go especially well with ketchup… 🙂
They require a little extra effort to make but are definitely worth it!
I sliced the zucchini and left them on a clean kitchen towel for about 15 minutes while I prepared the other ingredients.
They are ridiculously moreish and I think I probably ate close to a whole tray of them…meh oh well, at least they’re kinda healthy
Oven Baked Zucchini Chips
2-3 medium/large zucchini
1/2 – 3/4 cup all purpose flour
1 – 1 1/2 cups breadcrumbs
1/4 tsp garlic salt
1/2 tsp oregano
1/4 tsp ground coriander
salt and pepper
1/4 cup grated Parmesan
Preheat your oven to 380 degrees
Wash then slice the zucchini quite thin (about 4 or 5 mm). Place them on a clean kitchen towel or paper towel for about 15 minutes.
Meanwhile, get three shallow, wide bowls and line two baking trays with baking paper. Crack the eggs into one shallow bowl and whisk lightly with a fork. In another shallow bowl put 1/2 cup of flour (you can add more later if you need it). In the last shallow bowl place the breadcrumbs, seasonings and parmesan.
Coat each slice in the flour, then the egg and finally into the breadcrumb mixture. Place on a baking tray, repeat until you have used up all your zucchini. Put in the oven for 5 minutes (the chips should just be starting to brown). Flip the chips over and put back into the oven for 5-7 minutes until golden brown and crispy.
Serve warm from the oven with ketchup