Agricultural Review

Zucchini chips recipe is a delicious way to make use of garden abundance

If you enjoy spicy food then these chips are for you, they have a kick. If not, just cut back on the amount of cayenne and black pepper. These are great with ranch dressing and can be served as a side dish or appetizer.

Zucchini Chips

  • 2 ½ cups sliced NC zucchini (approx. 2 large zucchini)
  • ¾ cup bread crumbs
  • ¾ cup grated parmesan cheese
  • ¾ tsp. cayenne pepper
  • ¾ tsp. black pepper
  • ¼ tsp. salt
  • ½ cup all-purpose flour
  • 1 cup buttermilk

Slice the zucchini into ¼ inch slices and lightly salt on both sides. Combine flour and buttermilk in shallow dish and set aside. Combine breadcrumbs, parmesan cheese, cayenne pepper, black pepper and salt in a shallow dish and set aside.

Preheat oven to 425 degrees and lightly coat a baking sheet with cooking spray. Dredge the zucchini chips in the buttermilk mixture and then into the breadcrumb mixture giving each side of the zucchini a light coating of breadcrumbs.

Place all the zucchini chips onto the baking sheet and bake for 25-30 minutes, turning once after half the cooking time has elapsed. Sprinkle with salt when they come out of the oven and serve warm.




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