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Tuesday, January 24, 2012

Recipe

I made these last night to go with our veggie stuffed shells. I hadn't read any reviews on them and wasn't sure if they would be any good. Verdict was: I like them and Greg did, too. I could eat them with nothing on them but Greg had to dip them in ranch dressing. You do have to eat them warm because....well, because they are just one of those things that taste better warm! They definitely are the healthy version of fried zucchini. Going into it there was no illusion that they would be just like the fried version, which is always important when making a healthy version of anything. Having said that, they are crunchy and satisfying and worth a try! The whole wheat flour is noticeable so if you don't like that, you better use white flour....but they will start being a lot less healthy!

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Zucchini Chips

1/2 cup panko
1/2 cup grated Parmesan cheese
1/2 tsp black pepper
heaping 1/2 cup whole wheat flour
1 cup cold milk
1 tsp apple cider vinegar
2 1/2 cups sliced zucchini (about 2 small zucchinis)

Preheat oven to 425 degrees.
In a medium bowl combine breadcrumbs, cheese and black pepper. In separate bowl add flour, milk and vinegar. Gently stir until combined but do not over stir. Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture. Place coated zucchini slices on a baking sheet lined with non stick paper and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.

(from thejoyofcleaneating.com)

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