Since I last posted a lot has happened! We had 4th of July, which meant a ton of work for my husband and I. Because we sell bread, which includes hot dogs and hamburger buns, we were busy. I’m pretty sure we didn’t get much rest that weekend, and the actual day of.
After that my sister and I headed to Cabo San Lucas for our brothers wedding. It was a quick trip, one day to fly there, next day was the wedding, and then one day to fly back home…I know real quick trip, but I wouldn’t want to miss his weeding for the world. My brother is now a married man, and he married a gorgeous, just beyond beautiful woman. I’m so happy for them both! (I did not get pictures of the wedding except on my phone…still deciding if I want to post those…also you could check out my personal facebook page, I was tagged in some wedding photos, much better quality than my phone.)
While I was in Cabo, my husband hurt his knee riding a motor bike, we find out if he needs surgery in a couple of weeks, but he tore his MCL and PCL. So I’m doing a lot more of the work for our bread route, which means less blogging time. But as you can see I’m here, writing you! Yay!
For these delicious healthy chips, I got my inspiration from watching those cute food videos on facebook. I watched what they did, and just kind of put this together on my own.
Add the egg and water to a bowl, and mix with a fork. Most people use milk to mix with their eggs, which is fine too. But one day I was watching Chef Ann on Food network, and she said to use water. I forget what her reasoning was, but since we don’t drink a lot of milk in my house, we usually don’t have any or it’s expired, this trick came in very handy for me!
When combining the Parmesan Cheese and Bread crumbs I did not measure…to tell you the truth unless it’s baking I really don’t measure, I just eye ball it.
Chiffanode the parsley. All chiffanode means is to gather it up, roll it all together, and slide your knife through the rolled parsley to get fine cuts.
Using a mandolin, (I just have a Walmart cheapie) set it to about a 3, gives you about 1/4 inch cut. You don’t want them too thin, I did that, hubby and I did not enjoy it, the chip did not crunch as much. But having it at this thickness was perfect.
In all honesty all I needed was about 1/2 a zucchini for hubby and I. He also didn’t eat a whole lot of them, but I ate a lot, and still had a bunch left over. I’m not sure if these are good leftover…I was too scared to try. lol
Now I get my station together, it helps make this process go as smoothly as possible.
After my zucchini go for a swim in the egg bath, I drop them into the bread crumb mixture.
I inspect each one and make sure they are coated very well, all over. This one is perfect!
I placed them on foil that was lightly greased, and then popped them in the oven for about 10 minutes, or until golden brown.
Perfect golden brown! These look so good! I dip mine in a little bit of ketchup and wow YUM! Okay for those wondering, no these do not replace fries in any way, they do not have that quality, but if your looking to step out of your box, give these a try and let me know what you think!
I paired my zucchini chips with blackened chicken, and garlic pasta shells…yeah it was good!