Roasted Zucchini Chips
How to make Roasted Zucchini Chips , Smoky Chilli Sour Cream
I love Zucchini’s. They’re so versatile. Do you have a garden where you harvest a half a ton of them in the summer?. Well this recipe will probably suit you.
Zucchini’s have had some fame recently with all those zoodles being made out of them. But poor Zucchinis are certainly not an IT vegetable like cauliflower is, really, they can’t compete with that. Still to me the are up there with my favourite vegetables and I love them because they start with a Z, and yes I realize that is a silly thing to say but……
These lovely little zucchini chips make a gorgeous snack, a great canapé, something for a party or game day. Even something to nibble on before dinner.
It’s quite simple really. These are oven roasted there is no frying. That’s the amazing thing. They are crispy and delicious and just as satisfying as chips and dips.
Panko Crumbs are the Secret
All you need is some Japanese breadcrumbs, Panko. Do you know what they are? I use them a lot. Plain breadcrumbs aren’t really a substitute for them because they bake and cook to a very crunchy finish . This is what they look like. They can really vary in price between supermarkets so if you see them for only a couple of dollars a pack buy a few. I have seen them for up to 5.95 a packet, which incidently is highway robbery!
So with their Panko coats the zucchinis bake to a perfect golden crunchy finish. You can bake any other vegetable like this, or for that matter fish or even chicken. They could possibly be made gluten free by using rice crumbs as they have quite a crunchy nature too ( healthfood stores have these). Really though, this just may be one to skip for the gluten intolerant.
Serve them alongside olives or anything else that you fancy for a nibble. I just love these though dipped in that smoky chipotle chilli sour cream. This is love for me.
- 2 Medium Zucchinis sliced diagonally . They need to be thick enough to roast, but not paper thin. Maybe a cm/ ¼ inch.
- 2 egg yolks
- 2 Tablespoons dijon mustard
- 1 cup Panko crumbs
- 100 gm grated parmesan (1/2 cup)
- A couple of grinds of fresh pepper
- 60 ml Olive Oil or olive oil spray
- 250 gm sour cream (1 cup)
- 20 gm Chipotle Chilli in Adobo Sauce or Srirachia chilli sauce
- Mix the yolks and dijon together in a bowl
- Mix the crumbs and pepper with the parmesan cheese
- Prepare the baking tray with paper and spray well with olive oil spray ( or spread with a little olive oil) Line up all three along the bench.
- Next dip the zucchinis into the egg mix coating well. Roll them in the crumbs and place onto the baking tray, making sure they are not overlapping. Spray with a bit more oil them bake till golden. Ths should take 10 to 15 minutes depending on your oven. A fan forced oven will be quicker.
- Make the sour cream dipping sauce by mixing the sour cream with the chilli. Add more or less chilli to taste.