Today's recipe is another experiment. I've always wanted to make my own vegetable chips before, but I just now got around to it. It was important to me that they were baked and not fried, because isn't the whole point of vegetable chips to be healthier? With a crispy, light breading, you'd never know that these chips weren't fried. Actually, you could use this same recipe to make chips out of all kinds of veggies, and I tried them with eggplant too. I just didn't want to put the word "eggplant" in the tittle of this post because I think that scares some people even though it shouldn't. Sure, it's unfamiliar, but also surprisingly good. The most important part of this recipe is getting very thin slices. For this, I used a mandolin slicer, which worked perfectly for the zucchini. The eggplant, however, didn't quite hold up. That would be better done by hand. So even if you're scared of eggplant, try this with the zucchini!
INGREDIENTS:
1 small zucchini and 1 small eggplant (or just 2 zucchinis)
about 1/3 cup milk
1/3 cup breadcrumbs
1/3 cup grated parmesan
1/4 teaspoon garlic powder
a dash of salt and pepper
DIRECTIONS:
1. Preheat oven to 425. Set a wire rack on top of a cookie sheet and spay it with Pam.
2. Thinly slice the vegetables with a sharp knife or preferably a mandolin slicer, and be careful!
3. Mix all the dry ingredients for the breading in a small bowl. Pour the milk in another bowl.
4. First, soak the veggie slices in the bowl of milk, then lightly coat them in the breadcrumb mixture.
5. Arrange the "chips" in a single layer on top of the wire rack.
6. Bake them and keep an eye on them! For me, the eggplant took about 18 minutes, and the zucchini took about 25, but this depends entirely on the thickness of the slices. Shoot for browned and crispy, but they do burn quickly, so take a peek every 5 minutes or so.
Enjoy, and come back tomorrow for a cultural experience!
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