Tuesday Recipe: Baked Zucchini Chips

Baked zucchini chips offer an alternative to fried sticks for a delightful late summer recipe.


  • 1/2 cup panko Japanese breadcrumbs
  • 1/4 cup loosely packed fresh basil leaves
  • 1/4 teaspoon kosher salt
  • 1/4 cup finely grated Parmesan cheese
  • 1/2 pound zucchini, cut into 1/4-inch-thick rounds
  • 1 tablespoon olive oil


Preheat oven to 450°. Process breadcrumbs, basil and salt in a food processor for 10 to 15 seconds or until finely ground. Stir breadcrumb mixture and cheese in a medium bowl. Toss zucchini rounds in oil. Dredge zucchini, 1 round at time, in breadcrumb mixture, pressing gently to adhere. Place rounds in a single layer in a  pan coated with cooking spray. Bake 30 minutes or until browned and crisp. Serve hot with dip of your choice or plain.

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