Zucchini Chips With Spicy Ranch

Where we live, we get great zucchini all the time. Usually we eat them raw or on kabobs, but these chips topped all the ways we used them! I’ll tell you, the first night we tried these, we ate them as fast as we could make them!

They have the perfect crunch that helps keep the natural taste of the zucchini on the inside. AND BONUS! You don’t have to feel guilty at all. They’re only 90 calories a serving on average. Which makes them great for all the chip lovers (and who isn’t?)

Make sure you take these chips for a dip in some amazing yet simple ranch. I was inspired to make this by a recipe from Health Starts in the Kitchen (you can find it here). All I did was make some of her ranch and add a kick of jalapeño.

Crispy Zucchini Chips

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Ingredients

1. 2 medium-sized zucchinis
2. 2 eggs
3. Breadcrumbs for coating

Instructions

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Slice the zucchini about 1/8-1/4 inch thick.
2. Make an assembly line for your chips: In one bowl, place breadcrumbs. In another bowl crack in the eggs and beat with a fork.
3. Dip each round into the egg and coat in breadcrumbs evenly on both sides. Place them on the baking sheet.
4. Bake for 20 minutes or until they are golden brown.

Notes

1. I used a mandoline slicer to make the zucchini slices have ridges, but you can simply cut them as thin or thick as you desire.
2. You can always double-bread them if you prefer them that way.

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Just a quick note: Hayley recently published another cookbook called Fermented Foods at Every Meal. It’s a great book and has some great recipes to help include live-culture foods in your diet. Each chapter will introduce you to the top ten fermented foods and show you how you can use them at home. So check out her latest book if you have a chance!