Tuesday, February 9, 2016

Zucchini and Squash Chips!

By: Breanna Molix-Scott  |  Posted: February 9, 2016 

Jump to Recipe

If you have been following along lately, you know I’ve been on a mission to work through a surplus of fresh produce. One of my favorite ways to transform delicious squash into a crowd-pleasing snack, especially for a Super Bowl Sunday spread, is by turning them into savory, golden chips.

In the past, I usually opted for roasting my zucchini and squash with a simple toss of Weber’s seasoning and olive oil. Why? Because getting a breaded coating to actually adhere to the high-moisture surface of a squash can be a structural challenge! However, with a few technique adjustments, I’ve found a way to make that breading stay put for a satisfying, durable crunch.






Lab Materials (Results May Will Be Delicious)

  • Zucchini & Yellow Squash: I love using both for the visual contrast on the plate.

  • Milk: Our "liquid glue" to help the initial layer of breading stick. I use skim, but really, and variety will work. We just need to moisture for our breadcrumbs.

  • Homemade Breadcrumb Blend:

    • 3 slices of whole wheat bread (processed into crumbs)

    • Shredded Parmesan Cheese

    • Weber’s Roasted Garlic Seasoning

    • Salt, black pepper, and a pinch of cayenne (for a controlled heat)




Zucchini and Squash Chips

Prep time: 10 minutes
Cook time: 5 minutes

Instructions

I prefer to start by slicing the squash into uniform, thin rounds. If you have your mandolin handy, it’s the best tool for the job to ensure even cooking across the batch.





For the breading, I always advocate for making your own. It allows for total flavor control. I utilize my food processor to pulse the wheat bread with the Parmesan and aromatics.







Lab Notes


BIND THAT BREAD

Adding the parmesan directly into the breadcrumb mix doesn't just add flavor! As the chips bake, the fat and moisture in the cheese proteins separate and then solidify, acting as a secondary binder that helps weld  or bind the crumbs to the vegetable.



TOO MUCH LIQUID?

If your squash is particularly "sweaty" after slicing, pat the rounds dry with a paper towel before dipping them in the milk. This helps the binder stay on the surface rather than sliding off!


Submerge each slice in the milk, then dredge through the seasoned breadcrumb mixture. While you can toss these in a gallon-sized bag for speed, I prefer coating them individually to ensure a "super-coated" surface area.

 



Arrange the slices in a single layer on a cookie sheet.






Bake at 425°F. For a standard chip, 15–20 minutes is sufficient. However, if you are looking for that true "chip" snap, let them go for just over 20 minutes. The high heat facilitates rapid evaporation of the squash’s water content, allowing the breading to crisp up before the vegetable becomes too mushy.




MiX IT Up

  • Use eggplant instead of squash. Slice and lightly salt about 10 minutes before breading to draw out excess moisture, and ensure and crispy chip!
  • Parsnips have a nutty flavor, especially when roasted, that pairs well with the salty and nutty flavor of the parmesan.
  • Go a more Mediterranean route by trading out the Weber's for dried oregano, lemon zest, and a pinch of onion powder in the bread crumb seasoning.
  • Everything Bagel seasoning can be used on everything ... even if it's not a bagel! Trade out the seasoning blend for this seasoning mixture. The sesame seeds will lightly toast toward the end of baking, adding another level of flavor to the veggie chips of your choice!

Jump to


 Recipe



Recipe image

Zucchini and Squash Chips
Prep Time: 15 minutes   |   Cook Time: 20 minutes   |   Total Time: 35 minutes
Servings: 2-4   |   Course: Side Dishes

    Ingredients

    • 1 Zucchini. medium
    • 1 Yellow Squash, medium
    • 1/2 cup Milk
    • Homemade Bread Crumb Blend as follows:
      • 3 slices whole wheat bread (processed into fine crumbs)
      • 1/4 cup shredded Parmesan cheese
      • 1 tbsp garlic seasoning blend (like Weber’s Roasted Garlic)
      • 1/2 tsp salt
      • 1/4 tsp black pepper
      • Pinch of cayenne pepper (optional, for heat)


      • Instructions
      1. Preheat your oven to 425°F. Wash the zucchini and squash, trim the ends, and slice into uniform rounds approximately 1/8-inch thick.
      2. Place the bread slices, Parmesan, and seasonings into a food processor or blender. Pulse until you have a fine, even crumb consistency. Pour the mixture into a shallow bowl.
      3. Pour the milk into a separate small bowl. Dip each squash slice into the milk, then dredge through the breadcrumb mixture, pressing firmly so the crumbs adhere to both sides.
      4. Place the coated slices in a single layer on a large baking sheet lined with parchment paper, aluminum foil, or a silicone mat. Ensure they aren't overlapping so the air can circulate.
      5. Slide the tray into the oven for 15–20 minutes. For maximum crunch, turn on the low broiler and leave them in for an extra 2–3 minutes until the edges are deep golden brown.
      6. Let them rest on the tray for 5 minutes to allow the coating to fully set before serving.

These are dangerously snackable! There is something so satisfying about a snack that feels indulgent but is rooted in fresh vegetables. Whether you’re serving these at a party or just prepping a weekday side dish, they are a fantastic way to celebrate seasonal produce. Happy cooking!

KEYWORDS: ,