Delicious and easy: crispy zucchini chips

Say wine, snacks or haute cuisine and the foodies of online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our chefs serve you: crispy zucchini chips.

With such fanatic eggplant fans in the editorial team, that poor zucchini sometimes gets overlooked, but I bravely continue my pro-zucchini propaganda. I. Love. It. You can wrap it in bacon. Eat it raw with hummus and sumac or make these ‘chips’ from it (which actually just means slicing them thinly) and breading and frying them WITH CHEESE. Now it's your turn...

Ingredients

• 2 zucchinis
• 1 tsp salt
• 2 eggs
• 6 tablespoons of breadcrumbs (homemade or panko)
• 80 g Parmesan cheese, finely grated
• 1 tsp paprika powder
• 1 tsp dried oregano
• pepper

No frying is involved in this vegetable recipe and this quickly falls into the ‘so healthy’ category for me. And with the seasoned breadcrumbs and the crispy Parmesan, you keep ‘healthy’ a bit cozy too.

Here's how to make the crispy zucchini chips

1. Preheat the oven to 200 degrees.
2. Slice the washed zucchinis into round slices.
3. Put them in a bowl and sprinkle 1/2 tsp of salt over them, toss well.
4. In a medium bowl, mix the breadcrumbs with the Parmesan cheese, the rest of the salt, paprika powder, and freshly ground black or white pepper.
5. Beat the eggs in another bowl.
6. Dip (with a fork or kitchen tongs) each slice of zucchini first in the egg and then in the breadcrumb mixture.
7. Place on a baking sheet lined with parchment paper and bake for 15 minutes in the oven.
8. Delicious as a snack with a glass of cool white wine.