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.
Roasted Zucchini Chips , Smoky Chilli Sour Cream dip
Ingredients
- 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
- 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.
Hi Mykitchenstories,
Thank you for posting your article. I found it interesting and nice !
Keep posting !
Thanks Lea
Yum! A friend made zucchini chips a little while ago, but didn’t use panko crumbs, I will definitely share your recipe with her!
Lauren @ Create Bake Make recently posted..No Bake Lattice Slice
Hi Lauren. Thanks for sharing. You’d love these ones
I freaking love zuchinni – I haven’t done anything interesting with it recently but this sounds like a good (warm!) after dinner snack to me!
Vanessa recently posted..One Thing I Wish I Did Differently
I freakin lover that you have after dinner snacks…..
Oh yum! I think zucchinis are massively underrated! My new favourite thing is Zucchini Oats or “zoats” in the morning. They’re super tasty! I love the idea of these zucchini chips and I’m a big fan of panko crumbs – they make great chicken schnitzel!
Sammie @ The Annoyed Thyroid recently posted..The Ultimate Rabbit Hole #73
Hi Sammie!. Yes I love Zucchinis aren’t they the best?
Ooooh. That looks great! I’m going to bookmark this page. Thanks!
Oh hi Leanne. Thanks for visiting. Hope you make them and enjoy them.
Oh hi Leanne. Thanks for visiting. Hope you make them and enjoy them.
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 Paradise
I know I know right. Cauliflower is so trendy and Panko are so expensive. go the zucchinis, they are the best, Charlie.
I’m a veggie lover so I enjoy zucchini. Your chips and dipping cream look delicious.
Hi karen. am with you on that zucchini. thanks for dropping by.
It is funny how cauliflower has become the new “it” vegetable. I’m sure that zucchini will have its day in the sun soon!
Helen | Grab Your Fork recently posted..Marrickville Food Tour: Open Marrickville and Community Kouzina
hi Helen. oor Zucchinis eh……the sun is coming up……
They look super crunchy and delicious. A great snack idea, Tania.
Angie@Angie’s Recipes recently posted..Beluga Lentil Zottarella Salad with Fresh Turmeric Vinaigrette
Thanks Angie. Zucchini are my favs.
What a great idea for zucchini!
Hey Kari, thanks for visiting. Yes this is great for Zuchini
These sound like exquisite comfort food, especially with that luscious dip. 🙂
Krista Bjorn recently posted..Rainy Day Pleasures
Oh hi Krista, how are you?. Thanks yes they make a great snacks
Love that these zucchini chips are baked, panko is my favorite crumb to use as well. Great recipe!!
cheri recently posted..Oysters, Two Ways
Hi Cheri. It is amazing that they bske up like a delicious fried morsel.