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Zucchini chips

Vegetables40 minutes4 people150 calories
1/52/53/54/55/5 (12 votes)
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By Irene Arcas

Zucchini chips

These czucchini hips It is a fantastic recipe because of how healthy and easy it is. It will surprise you, I already told you. It's as easy as making zucchini slices, letting them rest in milk, coating them in a mixture of cheese and breadcrumbs that we prepare in our thermomix and baking them.

That easy, that fast and that simple. Let's go there?

Ah, if you like aubergine, I recommend that you also prepare it with this vegetable. In fact, it can be interesting to combine both and present a tray with half zucchini and half eggplant. Delicious!

Zucchini chips

Source: Cookidoo

Zucchini chips

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Crispy and flavorful zucchini chips cooked in the oven. A healthy, quick and simple recipe.

Zucchini chips
  • Irene Arcas
  • Kitchen: Spanish, International
  • Recipe type: vegetables
  • Calories: 150
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

  • 300 g of zucchini with skin in very thin slices of 1 mm
  • 200g milk
  • 80 g of breadcrumbs
  • 40 g of cured Manchego cheese or Parmesan in pieces
  • 1 teaspoon garlic powder
  • 1 / 2 teaspoon salt
  • a pinch of pepper
  • olive oil (spray preferably)

Preparation

  1. We preheat the oven to 200 ° C. We line a baking tray with baking paper.

  2. We put the zucchini slices in a bowl, cover them with the milk and let them rest for 10 minutes.

  3. We put in the glass in cheese and we grate 5 seconds, 1st speed. Add the breadcrumbs, garlic powder, salt and pepper. Mix 10 seconds, speed 6. Remove to a bowl and reserve.

  4. We coat the zucchini slices in the bread mixture and place them on the prepared tray. It is important that they do not overlap each other so that they brown well on all sides.

    We spray the slices with spray or thread oil making sure that they are all equally impregnated and that there is not excessive oil.

  5. Bake for 15-20 minutes (200 ° C), until the chips are golden brown and crisp.


Discover other recipes of: Healthy food, Salads and Vegetables, Easy, More than 3 years

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  1.   Edel said
    ago 4 years

    I would like to know if the milk should be drained well before breading, thank you

    Reply to Edel
    1.    Irene Arcas said
      ago 4 years

      Hi Edel, no, you don't need to drain them because it will be precisely the moisture in the milk that will make the breadcrumbs stick well. Thanks for writing to us! A hug 🙂

      Reply to Irene Arcas
  2.   Yanina said
    ago 4 years

    Very convoluted the way to explain the preparation. It was of no use to me.

    Reply to Yanina
    1.    Irene Arcas said
      ago 4 years

      Hello Yanina, what do you mean that the way of explaining the preparation is very "mixed up"? Has it been difficult for you? What exactly has been of no use to you? The explanation, the recipe, the chips, the preparation?

      Reply to Irene Arcas
      1.    Malta said
        ago 4 years

        Thank you very much easy and clear, how all your recipes!
        For spray oil, I guess a spray would work fine, right? I think I have seen oil sprays somewhere, but I don't remember where ...

        Reply to Malta
        1.    Irene Arcas said
          ago 4 years

          Hello Malta,
          Thanks a lot! I am very glad that you liked the recipe. I was really surprised by how rich it was and how easy it was. With the oil, what we want is to be able to blend it (so that it does not spray) so that each slice of zucchini is well and evenly impregnated. So anything that can be sprayed on is perfect. You can buy an oil already in a spray that is sold in supermarkets (but it is true that it is more expensive and cannot be refilled), but you can also get an empty plastic spray (the kind that is sold in stores of everything at 1 €) and fill it yourself with your oil. 🙂

          Thanks for following us! A hug!!

          Reply to Irene Arcas