Wednesday, February 8, 2012

Baked Zucchini & Sweet Potato Chips

Since I had the zucchini I decided to make these baked zucchini chips.  Then I decided that since I also had a sweet potato to use, I'd try it as a baked chip too.  They're fun, no doubt about that.  But they were a bit time consuming to prepare.  In an effort to save time, I used my food processor, but that wasn't the time-killer.  Dipping the slices into flour-->egg-->bread crumbs (back to)-->egg-->bread crumbs took some time.  Then I had to contend with everything sticking to my fingers which was a little gross.  Then as I'm dipping one piece into the next mix, I'm dragging bread crumbs and things are clumping up and well, take my word for it; it was time consuming.

Once I filled up a cookie sheet with all the chips, the rest was easy.  They don't come out super crispy or anything, but they're just tasty.  Even as leftovers, they're good :)



  • 2 medium zucchini, cut into 1/4-inch slices

  • 1/2 cup seasoned dry bread crumbs 

  • 1/8 teaspoon ground black pepper

  • 2 tablespoons grated Parmesan cheese 

  • 2 egg whites


    1. Preheat the oven to 475 degrees F (245 degrees C).
    2. In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.
    3. Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.
    I think I cooked mine at about 375 degrees, not 475... that seems awfully high.  I also ended up cooking them for about 10-15 minutes each side.  So my advice to you on this would be to cook them as directed and check to see if they're done or need more time.  Everyone's oven is different. 

    And on second thought... since I made the leftover slices the next day, it was too much work.  I'm not sure I'd make these again.  As I said though, they taste really good. They're just time consuming :(

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