Thursday, August 8, 2013

Baked veggie chips

This recipe is enough for 1 or 2 average sized fruits - about 6-7 inches. Adjust accordingly for however many you have. It works well for green tomatoes, zucchini, summer squash, mozzarella cheesesticks (put the cheese in the freezer for 30 minutes first), etc.

Dredging Station

Prepare 3 separate dredges:

1/3 cup all purpose flour
salt and pepper

1 egg, beaten

1/3 cup panko bread crumbs
1 tablespoon dried Italian herbs
1/2 teaspoon garlic salt

1 eggplant, sliced in 1/2 inch slices
olive oil

Coat both sides of the squash/eggplant in flour, followed by the egg, then bread crumb mixture. Be sure to press firmly to ensure even coating of each layer. Line a cookie sheet with parchment paper to prevent sticking. Drizzle with olive oil and bake for 10-15 minutes, turning halfway through, until lightly browned. Dust with salt while hot and serve immediately or, if making large batches, keep in a warm oven until ready to serve.

For a more indulgent version...

For the dipping sauce here I used about 1/4 c diced fresh mango, 1/2 c papaya, 1-2 T honey, 1 red and 1 green fresh jalapeños (no seeds), 1 clove garlic, soy sauce, red chili flakes and a few drops toasted sesame oil, just for flavor, and blended it all in my trusty Magic Bullet.

The recipe for the coconut shrimp pictured above:

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