What to do with the plethora of zucchini and eggplants which are probably overrunning your summer garden .
With Autumn around the corner and the rather extraordinary summer we have had this year in the mid-west I wanted to find another exciting way to enjoy the constant zucchini harvest .
During one of my Pinterest journeys I came across a recipe that was so simple , I had to re-read it . So simple I thought it cannot be that simple . So simple that when I made it ............ I regretted not making it sooner .
A few very simple steps, plenty of hands off waiting time and you will enjoy the most delicious "chips" that you will be bugging your children and significant other , along with any picky eaters to indulge .
This recipe is so simple , 3 simple steps to chip nirvana.
step one : procure zucchini and or eggplant
step two: buttermilk or regular milk
step three : panko breadcrumbs and grated pecorino cheese
Preheat oven to 420F, place a cake rack ( lightly sprayed with canola oil) within a sheet pan and place to the side . Wash and dry your vegetables and slice about quarter inch , place in milk and toss to coat well.
Put enough panko breadcrumb in a bowl to coat and approximately equal amount of finely grated pecorino ( I happened to have that on hand) or parmesan cheese .
Take zucchini slice from bowl of milk, pat into breadcrumb mixture , pressing lightly , place on cake rack .
Place in oven for about 20-30 minutes , depending on your oven until they start to brown slightly and the smell will overwhelm your senses !!! You can flip them over if the underside is not browning. You can use the convestion setting , however they will need to be monitored a lot more closely and flipped half-way through the cooking process .
Allow to cool slightly , enjoy at room temperature along with some tzatziki dip .
Now how often do you tell your children to eat their chips !!!!!!