Here’s a recipe for all those zucchinis you’ve been harvesting from the garden. Zucchini is known for being bland, but not when they’re coated in herbs and bread crumbs. Zucchini chips can add crunch to a salad, but it’s also nice just serving it with ricotta dip. If you’re short on ricotta, ranch dip is a nice contrast to the baked on, salty crumb texture.
These last in the fridge for up to a week, but they rarely last that long! If you do have leftovers, they make a great addition to stuffed peppers, or thrown into couscous.
So the next time your craving a salty snack, snack on this: zucchini disguised as chips. If you’re not so keen on vegetables, it’s a good starting-off point.
Baked Zucchini Chips with Ricotta Dip
Ingredients
Instructions
Slice the zucchini into centimeter thick coins while the oven preheats to 420°F
Coat both sides of each zucchini slice in the vegetable oil and toss with the bread crumbs
Lay the slices on a wire rack set on a baking sheet and place in the oven for 10 minutes
While the zucchini cooks, make the dip: mix the cheese, balsamic vinegar, herbs and spices in a small dish, set aside
After 10 minutes, gently flip the zucchini slices over for an even bake, and place in the oven for an additional 5 minutes
Serve with dip once the zucchini looks golden brown
Not a fan of zucchini? Replace it with yellow squash, or another starchy vegetable such as eggplant. Any of these options will take roughly the same time. Check if the chips are done by inserting a toothpick or fork into one of the chips, if it feels to the tooth, and stays together without falling apart, they are ready to come out of the oven. If you happen to overcook the chips, it won’t effect the taste per se, it will just be more difficult to hold up to the dip. In this case, I will usually scramble them with eggs or mix them into a frittata.