June 22, 2011

Chips...veggie style

Last weekend, we had an appetizer dinner that began at my friend Noe’s house.  She fed us these delicious baked zucchini chips with a BASIL dipping sauce.  I love all things basil and this sauce did not disappoint.  Stud was also a huge fan and declared right then that we needed to make them for his family because they would love them!  It so happened that they were coming over the following night for dinner and we had planned on making pigs in a blanket, but these were a much lighter, healthier option to preface the beef stroganoff for dinner.  I hovered over Noe’s shoulder paying close attention to what she did!

Zucchini Chips
3 zucchini, sliced evenly (I liked a little thinner, a mandolin would be good for consistency)
1 c. Italian bread crumbs
1 T. cumin
½ c. freshly grated parmesan cheese
1 egg
1 c. milk

Preheat the oven to 450.  While it’s warming up, line a cookie sheet with tin foil and place a cooling rack in the middle.  That way, the chips don’t really require flipping.  In one large flat casserole dish, whisk together the egg and milk.  In another, combine the bread crumbs, cumin, parmesan, salt, and pepper.  You can use smaller, deeper dishes, but with flat ones you can do more at one time.  Dunk the zucchini in the egg milk mixture and then cover them in the bread crumb mixture.  When they are sufficiently coated, lay out on the cookie sheet.  They can be close, but I would make sure none are touching.  When you have done them all, bake for 30-45 minutes until the top is browning.  Serve hot!

 You all have to wait until tomorrow for the basil dipping sauce.  The chips got a little soft after they had been out for a while, but they were still delicious.  Maybe if we had baked them a little longer (closer to 45 minutes), they would have dried out some more and been a little stiffer.  We still had zero left by the end of cocktail hour, so I would say that they were a success!

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