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/ 1/4 inch.
- 2 egg yolks
- 2 Tablespoons dijon mustard
- 1 cup Panko crumbs
- 100 grams grated parmesan 1/2 cup
- A couple of grinds of fresh pepper
- 60 ml Olive Oil or olive oil spray
- 200 grams sour cream 1 cup
- 20 grams Chipotle Chilli in Adobo Sauce or Srirachia chilli sauce