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 :)

BAKED ZUCCHINI & SWEET POTATO CHIPS

INGREDIENTS:

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

DIRECTIONS:

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.

PERSONAL NOTES:
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 :(

Spinach Cheese Swirls

I guess I got a little sidetracked with yesterday's big football game which is why I hadn't posted.  But I made these and had to share.  They're SO good!  What a great appetizer for a football party (Giants @ the Superbowl!!!)! Or perhaps for any other occasion for company or to enjoy for yourself :)
Back when I was making the pot pies, I purchased Pepperidge Farm Puff Pastry Sheets.  As it turns out, there's a recipe on the back of the box for these Spinach Cheese Swirls.  I thought they looked so good I had to try them.  I clipped the recipe and held on to it until now to make them.  They're really yummy.  And while they can be enjoyed at room temperature, they are definitely best fresh out of the oven or warmed up afterward.  So good!

SPINACH CHEESE SWIRLS

INGREDIENTS:

1/2 of a 17.3oz package of Pepperidge Farm Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp water
1/2 cup shredded Muenster cheese or Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 green onion, chopped
1/8 tsp. garlic powder
1 pkg. (about 10 oz) frozen chopped spinach, thawed and well drained

DIRECTIONS:

THAW pastry sheet at room temperature 40 min. or until easy to handle.  Heat oven to 400 degrees.  Lightly grease baking sheet or line with parchment paper. 

STIR egg and water in small bowl.  Stir Muenster cheese, Parmesan cheese, onion and garlic powder in medium bowl.

UNFOLD pastry sheet on lightly floured surface.  Brush with egg mixture.  Top with cheese mixture and spinach.  Starting at short side closest to you, roll up like a jelly roll.  Cut into 20 (1/2") slices.  Place slices cut-side down on baking sheets.  Brush with egg mixture.

BAKE 15 minutes or until golden brown.  Serve warm or at room temperature.