zucchini-parmesan-chips

7 thoughts on “zucchini-parmesan-chips

  1. OM GOSH! Love these! I altered the directions a little though. I used 50/50 Panko and regular bread crumbs, sliced the zucchini much thinner, didn’t add salt, and baked them following the bake directions. My kids eat more than I do and call them COOKIES! One interesting note,
    I happen to have fresh eggs from a local coop on hand and they coated the zucchini with a gorgeous thick yellow layer while store bought eggs barely coated them and I had trouble even keeping them coated! The coop egg chips tasted significantly better. Great recipe!

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