This afternoon my little sous chef and I gathered a few simple ingredients and got to work on making one of my recent ‘pins‘ – baked zucchini chips.
To get started, we got out a couple of small zucchinis, wholewheat bread crumbs, freshly grated parmesan, ground flax, dried basil and oregano, garlic powder, ground black pepper, cayenne, sea salt, wholewheat flour, milk, and some organic raw apple cider vinegar.
First up, we worked on our dry mixture. In with the breadcrumbs…
Then the flax, herbs, and spices…
And then the fresh parmesan.
Gracen gave it all a good mix and it was ready to go.
Next, we worked on the wet mixture. And let me tell you, things got wet. Oopsies. Like they say, don’t cry over spilled milk.
Mess cleaned up, we continued on our way by adding some wholewheat flour to the milk.
And then just a little apple cider vinegar.
Then Miss G gently stirred it up into a thin paste.
With our wet and dry bowls ready to go, we began the dipping process. First the zucchini slices got dipped into the milk/flour mixture…
And then into the breadcrumb mixture. (Grae loved this job.)
Once they were nicely coated, we placed them on a baking sheet lined with foil. (Note to self: Must buy more parchment paper.)
As you can see, things got a little messy, but such is cooking with an enthusiastic one-year-old assistant.
With our baking pan crammed full of coated zucchini coins, we popped them in the oven to bake for a bit.
In the meantime, my little helper and I cleaned up. ☺
Thirty minutes later, our zucchini chips were ready! We added them to a plate with wild rice, chicken, and steamed broccoli, and dinner was served.
If you want to make some zucchini chips of your own, we followed this recipe fairly closely. Here’s our slightly modified version:
- 1/2 cup of wholewheat breadcrumbs
- 1/2 cup of freshly grated parmesan
- 2 tablespoons of ground flax seed
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of dried basil
- 1/4 teaspoon of dried oregano
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of sea salt
- 1 cup of milk
- 1 heaping cup of wholewheat flour
- 1 teaspoon of organic raw apple cider vinegar
- 2 small zucchinis, washed and thickly sliced
Preheat oven to 425 degrees. Mix the breadcrumbs, cheese, flax, spices, and herbs together in a small bowl. In a separate bowl, mix the milk, flour, and vinegar together.
Dip the zucchini slices into the wet mixture first, and then dredge with breadcrumb mixture. Place coated zucchini coins on a lined baking pan.
Bake for 30 minutes, flipping once half way through.
*Note: When we were done, we had A LOT of our wet mixture leftover. In order to avoid being wasteful, I would cut that part of the recipe down by half in the future.