I feel that it is good when we broaden our horizons a bit. I always enjoy trying new things, visiting new places, and generally experiencing good things that I have never experienced before. The church cookbooks are full of fun and exciting recipes that I had never thought of preparing. We are still relatively early in the year, and hopefully your resolution is being maintained. I would dare say that the most popular resolution is to lose weight and get healthier. With that in mind, we will look at a recipe today that is a healthier spin on a traditional favorite. If you walk through any grocery or convenience store, it is plain to see that the potato chip is a popular snack. It is so easy to mindlessly consume these chip by chip, until the entire bag of the deep-fried concoction no longer exists. We’ve all done it. It’s very easy to do. So, when we happened upon the recipe for the week, I thought this interesting spin on “chips” would be something that our readers would enjoy.
Of course, the most popular types of chips begin with an ordinary potato.
However, what if we made chips from an entirely different vegetable? Better yet, what if we were able to do this without all the deep frying?
Zucchini is a vegetable that most of us don’t eat on a regular basis. I like it, but most recipes don’t include zucchini. It’s healthy and good for you. So, when I read through the ingredient list, I noticed that most of the ingredients are staples in our kitchen and this seemed to be a better alternative to potato chips. With this recipe for “Zucchini Oven Chips” by Wanda Swint from the First Baptist Church of Grayson Cookbook, we will be able to create a unique dish and flavorful snack. To complete this recipe, you will need the following ingredients: ¼ cup dry breadcrumbs ¼ cup grated Parmesan Cheese 1/8 tsp. black pepper 2 ½ cups ¼” thick zucchini slices ¼ tsp. seasoned salt ¼ tsp. garlic powder 2 tbsp. milk Cooking spray Preheat the oven to 450 degrees.
Combine breadcrumbs, cheese, salt, garlic powder, and pepper in a medium bowl, stirring with a whisk.
Place the milk in a shallow bowl.
Dip the zucchini slices in the milk and dredge in the breadcrumb mixture. Place the coated slices on an ovenproof wire rack coated with cooking spray. Place the rack on a baking sheet. Bake this for 30 minutes or until browned and crisp.
So, lets begin with a few words of warning. These will burn if you leave them in the oven for too long.
Our first batch was completely inedible and were burnt to a crisp. So be mindful of that. Another suggestion is to make sure that the chips are of equal size when slicing, as this can cause issues. Otherwise, this was affordable and a great alternative to chips. This also produced a decent yield, so you can share. If you are a fan of zucchini, I highly recommend trying this. If you are not, at least give it a try. With our resolutions now in full swing, we encourage you try this healthy alternative to the potato chip.