Panko Crusted Zucchini Chips

This picture looks familiar, huh?

See that pair of crispy little guys in the corner of the bowl? Those are some panko crusted zucchini chips. I dunno about you guys, but I always seem to be in excess of zucchini during the summer, whether or not I grow it myself. So I end up eating it every way possible. My favorite, shredding or julienning it and adding it to a stir fry or pasta dish. But every once in a while, my little wok overflows (literally, I overflow it every time - might be due for a larger one) with vegetable goodness and I am forced to decide to only use half of each vegetable I desired. Leaving me with half a zucchini.

So when I cooked up that delicious Salmon Noodle Soup, which was filled with soft tender salmon, slippery noodles, and brothy, well, broth, I thought something nice and crispy might go well. And what do you know - I still had half of a zucchini!

Now, I went ahead and lightly fried these just to brown them and popped them into the oven to continue baking, but you can surely just bake these the entire time, it will just take a few minutes longer. These make an excellent side dish, but could easily be served as an appetizer or snack.

Panko Crusted Zucchini Chips
Printable Recipe
by Kacey's Kitchen

• 1 zucchini
• 1 cup (approx.) flour
• 1 egg
• 1 cup (approx.) panko crumbs
  
• 2 tbsp vegetable oil
  
• salt and pepper

1. Slice zucchini into 1/4 inch thick chips.
2. Beat egg in shallow dish. Add flour and panko crumbs to individual dishes.
3. Season zucchini with salt and pepper.
4. Coat a zucchini chip in flour, shaking off excess. Dip in egg and then coat in panko crumbs. Place on dish and repeat with entire sliced zucchini.
5. Heat oil in large non-stick skillet over medium heat. Place as many zucchini chips in the pan that will fit in a single layer. Cook about 2 minutes on each side, just until golden brown. Repeat until complete.
6. Remove zucchini chips and place on baking sheet and keep in warm oven until ready to use.