These zucchini chips with cheese are almost healthy
Say wine, snacks or haute cuisine and the foodies of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: the tastiest zucchini chips with cheese.
With such fanatic eggplant fans on 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 bread and fry them WITH CHEESE. Your turn.
No deep fryer is involved in this vegetable recipe, which quickly puts you in my ‘so healthy’ category. And with the spiced breadcrumbs and the crispy Parmesan, you can still keep ‘healthy’ a bit cozy.
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
Here's how to make the crispy zucchini chips
- Preheat the oven to 200°C.
- Slice the washed zucchinis into round slices.
- Place them in a bowl and sprinkle 1/2 tsp of salt over them and toss well.
- In a medium bowl, mix the breadcrumbs with the Parmesan cheese, the rest of the salt, paprika powder, oregano, and freshly ground black or white pepper.
- Beat the eggs in another bowl.
- Dip each slice of zucchini first in the egg and then in the breadcrumb mixture (using a fork or kitchen tongs).
- Place on a baking sheet lined with parchment paper and bake for 15 minutes in the oven.
- Delicious as a snack with a glass of cool white wine.
