Zucchini Chips
I usually do this recipe when I have tons of zucchini in the summer. When I freeze it, I freeze it in layers separated by parchment paper. After freezing, I place it in gallon freezer bags and use it as needed.
Equipment
Ingredients
- 4-5 zucchini
- 3 eggs
- 1/4 cup milk
- 1 cup corn meal
- 1 cup bread crumbs
- 2 tsp salt
- 2 tsp black pepper
- 1 tsp cayenne pepper (optional)
Instructions
- Slice zucchini into 1/4 inch slices
- Mix eggs and milk in one bowl
- Mix remaining dry ingredients in another bowl or ziplock bag
- Place slices a few at a time in the egg mix, shake off excess, coat with dry ingredient mixture
- Place on baking sheet covered with parchment paper
- Continue until all zucchini is used, make multiple layers if needed
- Freeze for 2-24 hours
- Place chips in gallon bag, refreeze until needed
- Preheat oven to 450
- Spray baking sheet with cooking spray.
- Place desired number of chips on the sheet in a single layer.
- Bake 15 minutes.
- Flip chips. Bake an additional 10 minutes. Serve with ketchup or ranch.
Tried this recipe?Let us know how it was!