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.
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
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: http://thaifood.about.com/od/thaiseafoodrecipes/r/bakedcoconutshrimp.htm