Crunchy Zuke Chips
One of our joyful rituals during the high season thrumping is roasting veg for pasta sauce, lasagnas, and casseroles, for now and to put by. We like to rescue two zucchinis fresh from the field for this prep. It’s a great right-now snack after an afternoon of wrangling and roasting.
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- 2 large zucchini, trimmed and sliced thin or thick, as desired
- good-tasting extra-virgin olive oil for spritzing
- 1 piece whole wheat bread, torn into pieces and left out to dry for 2 hours
- 1/3 cup shredded Parmesan cheese
- 1/3 cup sesame seeds
- pinch roasted red pepper flakes
- pinch ground roasted garlic
- pinch dried Italian herb
- sea salt and freshly ground black pepper to taste
- Preheat the oven to 450 degrees.
- Line a baking sheet with parchment paper.
- Scatter the zucchini slices, arranging them not to touch each other.
- Set the sheet on the open dishwasher door.
- Spray with olive oil, flip over, and spray the other side.
- Put the rest of the ingredients into a mini processor and whir into crumbs to put in a bowl.
- Put the baking sheet back on the countertop.
- Remove the slices one at a time and dredge them in the crumbs, and return to the baking sheet. Bake for 30 minutes and test for crispness.
- Continue to bake or quickly pass under the broiler if desired.
- Serve hot on a festive plate, or allow to come to room temperature.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/