Recipe: super-easy crispy zucchini chips

With such devoted eggplant fans on the editorial team, that poor zucchini sometimes gets overlooked, but I bravely continue my pro-zucchini propaganda. I. Love. It. You can wrap bacon around it! Eat it raw with hummus and sumac! Or turn it into these ‘chips’ (which basically just means slicing them thinly), then bread and bake them WITH CHEESE. Beat that..

There’s no deep-frying involved in this vegetable recipe either, and that quickly puts it in the ‘therefore healthy’ category for me. And with the seasoned breadcrumbs and crispy Parmesan, you can make ‘healthy’ a little more fun too.

How to make crispy zucchini chips

• Preheat the oven to 200° C.
• Cut the washed zucchinis into round slices.
• Place them in a bowl, sprinkle 1/2 tsp salt over them and toss well.
• In a medium-sized bowl, mix the breadcrumbs with the Parmesan, the remaining salt, paprika and oregano, and freshly ground black or white pepper.
• Beat the eggs in another bowl.
• Dip each zucchini slice (using a fork or kitchen tongs) first in the egg and then in the breadcrumb mixture.
• Place on a baking tray lined with parchment paper and bake in the oven for 15 minutes.
• Delicious as a snack with a glass of chilled white wine.

Also read:

• Emma’s food frustrations: zucchini
• Lamb burger with zucchini and olive tapenade
• Recipe: Turkish zucchini fritters with yogurt dip