It’s zucchini season! Do you know what that means? If you’re an avid Pinterest follower then you know that every other recipe will have zucchini in it. I love zucchini and I don’t object to the sudden flurry of recipes using this veggie, so I hope you’re not sick of seeing zucchini recipes. I’m here to add to the fun with these spicy zucchini chips. They’re not really chips, but I couldn’t think of a better title and just called it close enough.
Spicy Zucchini Chips Recipe
(Makes 30 to 35 chips)
- 1 large zucchini
- 1/2 cup all-purpose flour
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- heaping 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 large eggs
- 1 and 1/2 cups panko crumbs
- Preheat the oven to 450 degrees F.
- Line a baking sheet with tin foil and place a wire rack (i.e. metal cooling rack) on top.
- Spray the wire rack with cooking spray and set it aside.
- Slice the zucchini into relatively thin chip shapes (they shouldn’t be so thin that they fold over on themselves when you pick them up).
- In bowl #1, whisk together the flour, smoked paprika, garlic powder, cayenne pepper, black pepper, and salt.
- In bowl #2, whisk together the eggs.
- In bowl #3, add the panko crumbs.
- Cover each zucchini slice in the flour mixture (in bowl #1).
- Then dip each zucchini slice in the egg mixture (in bowl #2).
- Finally coat each zucchini slice in the panko crumbs (in bowl #3).
- Transfer the zucchini slices to the prepared wire rack.
- Spray the zucchini slices with cooking spray and cook them for about 12 to 15 minutes or until they are browned (flip them over half way through the cooking time).
Source: Tina’s Chic Corner
I like to use an assembly line technique with a recipe like this one.
Hello crispy treats! Thank you, panko crumbs. Since these zucchini chips are baked you don’t have feel guilty eating them. (Thank goodness because I literally ate almost all of these in one day!)
Okay, how spicy are these chips? They have a slight hint of heat, but it’s very mild. I did that on purpose because not everyone likes to sweat while they eat. My husband and I like spicy foods so I sprinkled more cayenne pepper on top of them. Even with the extra pepper my husband still didn’t find them even remotely spicy so as usual he used his Chipotle Tabasco sauce to liven them up even more.
The beauty here is that you can add as little or as much cayenne pepper as you like. You’re the chef! In fact, if you love the look of this recipe and don’t want any heat at all, then simply omit the cayenne pepper completely.
No dip required for these bad boys, which is good because every time I walked by the platter of them the number left sitting there seemed to get smaller. Really no idea why. 😉
What will the next veggie fad be? Pumpkin season is right around the corner!
Here are some other fabulous zucchini recipes.