Supper last night! Zucchini Chips- Delish!

19 Jul

I love Zucchini,  and this week we received a ton of it in our CSA box! For the past two nights, I’ve made Zucchini chips as a side. Last night I served them with baked tilapia. It was a fun twist on “fish and chips.”

Night #1 I followed a recipe and night#2 I made up my own recipe. Surprisingly, night #2’s chips were so much more tasty!

Here is the lowdown:



  • thinly slice zucchini
  • dip in milk
  •  roll in italian panko
  •  place on wire racks on top of baking sheet
  • bake on 350 degrees for 30 mins.


tasted pretty good, panko didn’t stick well with the milk, not very crispy


Night #2-


  • thinly slice zucchini (1 large)
  • take two egg whites in a small bowl and whisk with a fork until frothy
  • mix 1 1/2 cup plain panko with onion powder and garlic powder
  • dip the zucchini pieces in the egg white and tap excess off on the side of the bowl
  • roll in the panko mixture
  • place on wire rack on top of baking sheet
  • bake on 400 degrees for  25-30 mins
  • Panko covered the zucchini much easier with the egg whites than the milk
  • the garlic and onion gave the chips a great flavor ( i like it much better than the Italian panko)
  • the increase in oven temperature made the chips/panko more crispy and more like  actual chips than night #1



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