One of the many advantages of being in Planina, is having friends who garden.  It just so happens this year has been a great year for a certain skinny green squash.  After making jokes about sneaking their zucchinis INTO the grocery store and leaving them in the produce aisle, it was proposed that we have a ZUCCHINI CHALLENGE!  Please Join Us!  Post on your blog or Facebook.  It will be a Zucchini Revolution!  Well not really. (Always looking for good ways to use them.)

So today I bring you:

Zucchini Oven Chips

The original recipe came from the Cooking Light website but I changed it up quite a bit.

Preheat oven to 425.  (I used the toaster oven.  It was 98 degrees today! Plus my toaster oven is a convection oven so it cooks just a bit faster.)

Slice the squash.  Dredge in a little bit of milk than in a combination of cornmeal and seasoned salt.  I didn’t measure.  I suggest a 1 to 8 ratio of salt to cornmeal.  Mine was closer to 1 to 3 and was way too salty for me.  Everything else, texture, doneness, was pretty good. (Including kid friendliness).  Place the coated squash on a wire rack sprayed with cooking spray and bake for about 20 minutes for done, 30 min for crispy.  Kids dipped them in ketchup.  But seriously.  What DON’T they dip in ketchup?

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