Zucchini Parmesan Chips

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Last night I posted a picture of my zucchini chips on Facebook and within minutes it became very popular! Who new?! Since you loved it so much here is a quick post on my:

Baked Paremsan Zucchini Chips. 

Of course the foundation of this recipe stems from my childhood…

At the end of Summer, when I was young, I remember my Mom making fried Zucchini chips.  She would coat them in flour and fry them in oil. I’m pretty sure she added a pinch of salt and cheese. I remember eating them still hot a little oily, a touch salty and cheesy – mmm..so good! I never did a get a recipe for these (like  most of Mom’s recipes) but they were a family favorite and bring back happy thoughts of summer as a kid. 

Here is my baked version of  Mom’s Zucchini Chips…

Used a medium zucchini…

Sliced very thin..not exactly paper thin

Toseed together with some poatoes (to appease the picky eater in my house), seasoned with a little garlic salt, then coated with 1 handful of grated parmesan and a handfull of breadcrumbs. Tossed to coat.

Lightly oiled (just to coat the entire surface) and layed out the zucchini and potatoes. I optioned to drizzle a little more oliv oil while on the pan. Carefully flipped over midway through the baking process.

Roasted in the oven for about 25 minutes on 425 degrees . I used Convection Roast setting on my oven – you may need to adjust the temperature a little bit higher if you dont have convection. Sprinkled with a little more grated cheese and served warm.

 I recommend using 2 baking sheets to avoid crowding the pan. I was in a rush and didn’t do that at first and had to transfer some to another baking sheet midway through.  Then they really started to crisp up.

Side Note: I happen to be married to one of the pickiest eaters on the planet so I also sliced a potato – my dear has never met a vegetable he will eat ( unless you count corn and potato – crazy right?!) I keep telling him to hand over his Italian ID!

Alternatives: potatoes; yellow squash;eggplant

Let me know in the comments or on Facebook if  you want the recipe card and I’ll post it.

Hope you’ll try and enjoy!