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- 2 medium zucchinis - 1 cup fine cornmeal - ½ cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - ½ teaspoon kosher salt - ¼ teaspoon freshly ground black pepper - 2 large eggs - 1 tablespoon milk - Olive oil spray (for baking) The key to crispy cornmeal zucchini chips lies in the right mix of ingredients. First, I use two medium zucchinis. They are fresh and perfect for this recipe. Then, I grab a cup of fine cornmeal. This gives the chips their signature crunch. I also add half a cup of all-purpose flour. This helps create a nice coating. Next, I prepare the seasoning. I use one teaspoon of garlic powder for flavor. One teaspoon of smoked paprika adds a warm, smoky taste. Half a teaspoon of kosher salt balances the flavors. I finish with a quarter teaspoon of black pepper for a slight kick. Now, for the egg mixture, I crack two large eggs into a bowl. I add one tablespoon of milk to make it creamy. Finally, I spray the baking sheet with olive oil. This ensures the chips bake evenly and don't stick. For the full recipe, follow the link to get all the details. These ingredients come together to create the perfect snack. Enjoy the process and get ready for a tasty treat! - Preheat the oven to 425°F (220°C). - Prepare the baking sheet with parchment paper. - Rinse the zucchinis under cold water. - Slice them into thin rounds, about ¼ inch thick. - In a shallow bowl, combine cornmeal, flour, garlic powder, smoked paprika, salt, and pepper. - In a separate bowl, whisk the eggs with milk until blended. - Dip each zucchini round into the egg mixture, allowing excess to drip off. Press each round into the cornmeal mixture to coat well. - Arrange the coated zucchini chips on the baking sheet in a single layer. - Lightly spray the tops with olive oil. - Bake for 20-25 minutes, flipping halfway through for even crisping. Enjoy your crispy cornmeal zucchini chips as a tasty snack! For the full recipe, click here. To get the best crunch from your zucchini chips, follow these tips: - Ensure the zucchini slices are uniform in size. This helps them cook evenly. - Use a wire rack for baking if you have one. It allows air to circulate around the chips. Zucchini chips taste great on their own, but you can enhance them further: - Serve with ranch dressing or spicy aioli for a tasty dip. - Present them in a cone made of parchment paper for a fun look. To make the best crispy cornmeal zucchini chips, avoid these common errors: - Do not overlap the zucchini slices on the baking sheet. This can lead to sogginess. - Always preheat the oven before baking. This ensures a crispy texture. {{image_4}} You can make these chips even tastier! Try adding Parmesan cheese for a savory kick. Grate some cheese and mix it with the cornmeal. For more spice, substitute cayenne or Italian seasoning. This small change can create a whole new flavor. If you want a different texture, use breadcrumbs instead of cornmeal. This will give your chips a crunchier bite. You can also use gluten-free flour if you need a gluten-free option. This way, everyone can enjoy the snack. Mix things up by adding seasonal vegetables or fresh herbs. Chopped herbs, like basil or dill, can brighten the flavor. You can also use different types of zucchini or summer squash. Each variety brings its own unique taste. For the full recipe, check out the section above. To keep your crispy cornmeal zucchini chips fresh, store them in an airtight container in the fridge. This method prevents air from making them soft. Add a paper towel inside the container. It absorbs any extra moisture, keeping your chips nice and crispy for longer. For the best results, reheat your zucchini chips in the oven or air fryer. This method brings back their crunch. Set your oven to 350°F (175°C) and heat for about 10 minutes. Avoid using the microwave. It makes the chips soggy, losing that delightful crunch. If you want to store them long-term, freeze the zucchini chips before baking. Arrange the coated chips on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag. To bake, just pop them in the oven straight from the freezer. Adjust the baking time as needed, adding a few extra minutes for perfect crispiness. Yes, other vegetables like eggplant or sweet potatoes work well. You can slice them thin, just like zucchini. This gives you a new flavor and texture. Each veggie brings its own unique taste. Try different options for fun! Substitute the eggs with a flaxseed mixture or aquafaba. For the flaxseed, mix one tablespoon with three tablespoons of water. Let it sit for a few minutes. This will thicken and mimic eggs. Aquafaba is the liquid from chickpeas. It works great too! Yes, as long as the cooking temperature and time are adjusted accordingly. Toaster ovens can cook food well. Just keep an eye on the chips. They might cook faster because of the smaller space. Check for that golden brown color! Experiment with different spices or add heat with red pepper flakes. You can try adding Parmesan cheese for extra flavor. Herbs like oregano or thyme work well too. Mix and match to find your favorite taste! You can create tasty zucchini chips with simple ingredients and easy steps. Start by preparing the zucchinis and mixing the dry and wet ingredients. Baking them just right helps achieve a crispy texture. Remember to keep your slices even and avoid overlapping. Feel free to add your favorite spices or try new vegetables. With these tips, you can enjoy delicious, healthy snacks at home. Try them out and share with friends for a fun treat!

Crispy Cornmeal Zucchini Chips

Create a delicious and healthy snack with these Crispy Cornmeal Zucchini Chips! This simple recipe combines fresh zucchini with a savory cornmeal coating for a crunchy treat that everyone will love. Perfect for parties or as a guilt-free snack, these chips are easy to make in just 35 minutes. Click through for the full recipe and elevate your snacking game today!
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Ingredients
  

2 medium zucchinis

1 cup fine cornmeal

½ cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 large eggs

1 tablespoon milk

Olive oil spray (for baking)

Instructions
 

Begin by preheating your oven to 425°F (220°C). Then, line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.

    Rinse the zucchinis under cold water to clean them, and then slice them into thin rounds, striving for approximately ¼ inch in thickness to ensure even cooking.

      In a shallow bowl, combine the cornmeal, all-purpose flour, garlic powder, smoked paprika, kosher salt, and black pepper. Whisk lightly to ensure all dry ingredients are evenly integrated.

        In a separate bowl, crack the eggs and add the milk. Whisk the mixture thoroughly until the eggs are completely blended with the milk, creating a cohesive mixture.

          Take each zucchini round and immerse it in the egg mixture, allowing any excess to drip off. Then, transfer it to the cornmeal mixture, pressing gently to ensure the coating adheres well.

            Arrange the coated zucchini chips on the prepared baking sheet in a single layer, avoiding overlap. Once all the chips are laid out, lightly spray the tops with olive oil to encourage a golden, crispy texture during baking.

              Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the chips are golden brown and crispy. Flip them halfway through the baking time for even crispness.

                Once they are done baking, remove the zucchini chips from the oven and allow them to cool slightly on the baking sheet before serving, enhancing their crunchiness.

                  Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 4 servings

                    - Presentation Tips: For a fun and visually appealing presentation, serve the crispy zucchini chips in a cone made from parchment paper. Pair them with a delicious side of ranch dressing or a zesty spicy aioli for dipping, elevating the snack experience.