These CRISPY ZUCCHINI CHIPS made for a great garnish on butternut squash soup, but they are also a delicious snack, try 'em dipped in your favorite dressing!
Preheat oven to 450 degrees. Slice zucchini into 1/4" rounds, toss with olive oil, salt and pepper. In a small bowl combine 1/4 cup bread crumbs and 1/4 cup Parmesan cheese. Toss zucchini, pressing down to coat both sides and lay on greased baking
sheet. Bake for 20-25 minutes or until golden brown. Crispy and delicious!!
Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.
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