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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…
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!