Chip InPosted: July 15, 2013
Okay, for those of you keeping count (and I do hope some of you are), it’s been more than 2 weeks since my last post. Don’t worry, there’s nothing wrong – I’m still making eggs and crafting bad puns. I’ve just taken a little time off to rest and recharge.
A quick recap: I got a bad sunburn. I’ve nearly melted due to the oppressive Boston humidity. I spent some time way (way) up in Maine with my friends. I’ve been testing and re-testing new recipes, some that will definitely find their way onto this blog in the near future, including a cake that just might have done away with my long-standing notion that “I don’t like cake.” But more on that later.
For now, I’m offering something quick and easy and tasty. My old friend zucchini is back for a visit, this time in crispy chip form. These little guys would make a great alternative to potato chips, or even french fries. I thought about concocting a complementary dip for them, but you know what? They don’t need it. They’re that good on their own.
1 large zucchini, cut into 1/4 inch thick slices (the mandolin is your friend)
½ cup of breadcrumbs, plus more if needed
2 teaspoons of Adobo seasoning
1/4 teaspoon of pepper
3 tablespoons of milk
Heat your oven to 425º.
Combine the breadcrumbs, Adobo seasoning and pepper in a shallow dish. Put the milk in another shallow dish. Dip the zucchini slices in the milk and then dredge in the breadcrumb mixture. Place the slices on a wire rack lightly coated with cooking spray, and then place the rack on a baking sheet. Bake for 25 to 30 minutes, until browned and crisp.