Baked Zucchini Crisps

Using the oven on a cold night gives the kitchen a cozy feeling and the tummies a delicious meal. Last week, I whipped up these zucchini crisps for dinner and they were devoured by the family. Thin slices of zucchini are coated with seasoned breadcrumbs and parmesan cheese and baked till crisp... As for the first coating, you could use egg or a mixture of all purpose flour and water if you don't eat eggs - I didn't have any eggs at home that day. Try it and I'm sure this will be a very tasty way to get your family to eat zucchini.

BAKED ZUCCHINI CRISPS


Ingredients:

Zucchini - 1 (big), washed & sliced thin - about quarter inch thick slices
Bread Crumbs - about 1 cup (I ran a few slices of bread through a food processor)
Grated Parmesan - 1/3 cup to half cup
Garlic powder - half tsp
Lemon - Pepper seasoning - quarter tsp (optional)
Red Chilli flakes - half tsp to 1 tsp (or to taste)
Maida/All purpose flour - 1/4 cup mixed with water to form a paste OR Egg - 1, beaten
Salt - to taste
Oil - to spray

Method:
1) Pre-heat oven to 475F. Cover a sheet pan with foil/parchment paper and spray with oil.

2) In the first bowl, mix the all purpose flour with water to form a thin paste (or beat egg if using instead) add a pinch of salt.

3) In the 2nd bowl, mix breadcrumbs with parmesan cheese, salt & seasonings (garlic, chilli flakes, pepper etc)

4) Dredge the zucchini slices, first in the flour paste (or egg) and then in the bread crumbs to coat. Arrange as a single layer on the baking sheet.

5) Bake for 5 minutes on one side, flip and cook another 5-7 minutes on the other side.

Best when eaten fresh..... I wouldn't know if it keeps well and tastes good the next day since we always finish it the same day :) I served them plain but you could put out a bowl of marinara sauce or ketchup to dip.