Monday, August 18, 2014

Baked Zucchini/Yellow Squash/Eggplant/Tomato Chips

This one comes from Joanne who picks at Feast in Aspinwall. It is an amazingly versatile, adaptable, customizable dish that'll make your mouth water just thinking about it. At least mine is. Thanks Joanne!


Oven 475F/245C to 500 degrees
Parchment paper covered or greased baking sheet.
Preparation 10 minutes. Cook time 15 minutes.  Total 25 minutes.

2 medium squash/veg
Cut into 1/4 inch or less slices.  Thinner slices will be crispier.

DRY
1/2 cup seasoned dry bread crumbs or panko
1/8 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
4 tablespoons grated Parmesan cheese or other grated cheese
OPTIONAL ADDITIONS
Salt, garlic or onion powder/salt, Italian, taco, or Cajun seasoning, red pepper flakes, chipotle powder, herbs, basil, oregano, chives, rosemary, thyme, etc.

WET
1 beaten egg or 2 whites or Eggbeaters
OPTIONAL ADDITIONS
Oil, hot sauce, minced garlic, minced onion, etc.

Dip squash in wet ingredients or place all squash in plastic bag & wet-coat at once.
If using plastic bag, drain egg from bag by cutting a hole in the bottom.
Dip squash in dry ingredients or place all squash in plastic bag & dry-coat at once.
Can repeat this process to add extra coating.
OPTIONAL:  spray or paint with oil/butter.
Place on parchment covered or greased baking sheet.
Can prep ahead of time & put in oven just prior to serving.

Bake 5 minutes.
Flip. 
OPTIONAL:  spray or paint with oil, add more cheese.
Bake 10 minutes, until browned & crispy.

Can be served topped with mozzarella cheese &/or with spaghetti sauce, ranch dressing, etc.
Use to make zucchini/eggplant Parmesan.


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