Monday, July 27, 2015

Parmesan Zucchini Crisps

We get a box of fruits and veggies every other week delivered to the launchpad - thanks Washington Green Grocer!  Occasionally there will be zucchini in the box, which LBA likes and SoBA tolerates.  I usually will just saute the slices in a pan with some garlic and olive oil.  Then I saw this recipe - via Spoon Fork Bacon via BuzzFeed.

Parmesan Zucchini Crisps
Serves 4 to 6

  • 2 large zucchini, very thinly sliced (using a mandolin would be best) 
  • 1 ounce Parmesan 
  • 1 tablespoon finely crushed sea salt flakes 

  1. Preheat oven to 200˚F. 
  2. Line zucchini slices onto 2 baking sheets lined with parchment. 
  3. Grate parmesan evenly over slices and sprinkle with salt. 
  4. Place baking sheets in the oven and bake for 1 hour 45 minutes to 2 hours and 30 minutes, depending on thickness (rotating the baking sheets halfway through). 
  5. Remove from the oven and allow crisps to cool completely. Serve.

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