Zucchini Chips! Zucchini Chips! Zucchini Chips! Crispy or soft! Dunked in Ranch Dressing! OMG!!! You are going to WANT these.
Fried Zucchini!
Right there it is!
On the menu under appetizers in almost any restaurant.
Should I get?
Yes, I should! No, I shouldn’t. Yes, I should! NO, I shouldn’t.
I have this same dialog in my head every time I see fried zucchini on the menu. But, really, all of those calories from the fryer and the batter? Well, I need to skip those.
But now I have a new love. These Baked Zucchini Chips give me the same taste without all of those extra calories from the fryer. Or skip the bread crumb coating completely for a fresh, natural chip.
Bake them until they are soft but crisp, or until they are crispy crunchy. Sprinkle with Parmesan Cheese or dunk in your favorite dressing. Eat them your favorite way. Enjoy!
I coated my zucchini in a bread crumb coating and baked them in an All American Sun Oven for 2 hours at about 300°F (149°C). The time it takes to cook in a solar oven depends on how hot the oven gets, which is affected by many variables. But in the case of zucchini chips, it also depends on how crispy you want the chips. Want them crispy and crunchy? Bake them longer. Want them soft but crisp? Don’t cook them so long. This is and on-the-spot judgement call that the chef will need to make based on the cooking conditions and the desired state of the cooked zucchini.
Baked Zucchini Chips
- 2 - 3 small zucchini
- ¼ cup grated Parmesan Cheese
- 1½ cups seasoned dried bread crumbs
- 1 egg
- Line the bottom of the solar oven with parchment paper to catch drips. Set the solar oven out to pre-heat while preparing the zucchini.
- In a bowl, add the seasoned bread crumbs, and the cheese. Place half of the bread crumbs in a shaker bag.
- In a medium bowl, whisk the egg.
- Wash and dry the zucchini. Slice into thin round slices.
- Add the zucchini, a few slices at a time, into the egg and toss to coat.
- Put the egg coated zucchini in to the shaker bag and toss to coat well.
- Place the bread coated zucchini on to dryer racks that will fit into your solar oven.
- When the crumbs in the bag become too wet to stick to the zucchini, replace it with the reserved dry crumbs.
- Place the racks of zucchini into the heated solar oven.
- Bake for approximately 1½ to 2 hours at 300F (149C) or until the zucchini is cooked as desired.
- Serve with your favorite dressing or sprinkle with additional Parmesan Cheese.
Or skip the bread crumbs and egg althogether. Just toss the zucchini with olive oil and bake.
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Have you tried cooking the zucchini chips in your other solar cookers and did you get a similar result? regards – Julie
No, I have not tried this in any other solar cooker. Is there any particular one you have in mind? Have you tried this in a different cooker? If so, please share your results. Thanks for the comment, Merry
Thanks for the comments!