My Kitchen Stories

Roasted Zucchini Chips , Smoky Chilli Sour Cream

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Roasted Zucchini Chips

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.

Zucchini Chips

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!

Roasted zucchini

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.

Zucchini Chips

Roasted Zucchini Chips , Smoky Chilli Sour Cream dip

Print Recipe
Make as many as you dare. This recipe uses two medium sized Zucchinis which is enough for 3- 4 as an appetiser. Remember this recipe is for almost exactly 24 slices of Zucchini. Increase the recipe as you need.
Zucchini Chips
Votes: 4
Rating: 5
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Rate this recipe!
Course Appetiser, Vegetarian
Cuisine Australian, Western
Servings 4
Prep Time 10 minutes
Cook Time 15 minutes

Ingredients
Unit:
  • 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
Dipping Sauce
  • 200 grams sour cream 1 cup
  • 20 grams Chipotle Chilli in Adobo Sauce or Srirachia chilli sauce

Instructions

  1. Mix the yolks and dijon together in a bowl
  2. Mix the crumbs and pepper with the parmesan cheese
  3. 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.
  4. 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.
  5. Make the sour cream dipping sauce by mixing the sour cream with the chilli. Add more or less chilli to taste.

Zucchini Chips

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Comments

  7. I love zucchinis but I have to say, for some reason, I don’t buy them all that often! I really should. And I hate the way cauliflowers have gone up so much in price, just because they’re the new trend item. I do love the look of your non-fried appetiser and yes, I am someone who has paid over $5.00 for a bag of panko crumbs! xx
    Hotly Spiced recently posted..Peppers Soul, Surfers ParadiseMy Profile

    Reply

    • I know I know right. Cauliflower is so trendy and Panko are so expensive. go the zucchinis, they are the best, Charlie.

      Reply

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