Zucchini Chips: The Good Kind of Chips

By Shelby Spears

When it comes to kitchen gadgets we are pretty minimalist. But there are some tools that are worth the money and space they take up. 

One of those gadgets is the mandolin, aka slicer. It's great for getting radishes super thin or shaving brussels sprouts. And, as we recently discovered, creating zucchini chips! 

The idea came to Jonathan after we received a bounty of zucchini in our CSA basket from Yacolt Mountain Farm. He used to eat fried zucchini as a kid and wanted to try something similar. 

But instead of deep frying the summer vegetable and replacing its hearty nutrients with bad fat, Jonathan decided to bake them. And the end product was incredible. Crunchy, yummy and addictive. 

1 large or 2-3 small zucchini
2 eggs
Salt & pepper
Panko bread crumbs (can get gluten free if needed) 
Parmesan cheese  (optional) 

Slice zucchini into circles (chips). Jonathan used the mandolin's crinkly blade to create a chip that reminded me of Ruffles, to which I had to roll my r's and impersonate the old "Ruffles have ridges" commercial. Whisk the eggs in a small bowl. In a medium bowl, combine panko and parmesan (one part parmesan to 2 parts panko and salt & pepper to taste.

Place a couple chips at a time in the egg and soak for a couple of seconds. Dip the chip in the panko mixture until covered. Place the chips on a wire rack over some parchment paper to catch any excess bread crumbs as you continue to dip and cover each chip.

Place the covered chips on a baking sheet and cook at 425 degrees for 10-15 minutes. Flip chips halfway through baking. Cook time will vary depending on size of the chips and your oven.