Recipe Redo: Zucchini Fries Become Chips
Sometimes when I go to make a recipe I’ve made before, I find an even better way to make it. Such was the case last weekend when I decided to make the zucchini fries that I love so much. Seriously, what could be bad about zucchini, panko and parmesan cheese? Nothing!
The first few times I made these, I cut the zucchini to be shaped like traditional french fries. Well then, by absolute accident, when I started cutting last week, I cut into discs or chips instead. Truth be told I was on the phone and not paying attention – something I don’t condone when you’re wielding a pretty sharp knife – but it resulted in something pretty great so I refuse to regret it.
I think these Parmesan Zucchini Chips turned out even better and tastier than their fry-shaped cousins. Perhaps it’s because the ratio of zucchini to cheese was smaller? More cheese = better recipe is the lesson there I suppose. But I didn’t use MORE cheese per se, but I think more cheese stuck – know what I mean?
So if you ate them looking like this:
You’re going to LOVE them like this:
- Serves: 4
- Serving size: ½ zucchini
- Calories: 209
- Fat: 5g
- Saturated fat: 3g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 14g
- Nonstick cooking spray
- 1½ cups panko
- ¾ cup shredded Parmesan
- 2 large egg whites
- 2 large zucchini (1¼ pounds total), sliced into ⅛" thick chips
- Preheat oven to 425 degrees. Spray baking sheet with cooking spray.
- In a dippable dish, mix together panko, and Parmesan. In another bowl, lightly beat egg whites.
- Drag the zucchini pieces in egg whites, then breadcrumb mixture, pressing to adhere, placing coated chips on your baking sheet n a single layer.
- Bake until coating is golden brown and crisp, 20 minutes, flipping zucchini halfway through. Season to taste with salt and pepper; serve immediately.
- 24 Squash & Zucchini Recipes - […] Lemon Glaze Baked Zucchini Chips Zucchini Brownies Pumpkin Zucchini Muffins Creamy Zucchini Noodles Zucchini Fries/Chips Zucchini Banana Bread Freezing…