So a couple of weeks ago I went to a restaurant named Harrigan’s. I met a friend there for drinks and, of course, I had to have an appetizer. Calamari is usually my go to app but they didn’t have it so I went with the fried zucchini chips.
Oh my heavens. It was the best zucchini chips I have ever had. I’m not sure what it was about them but we had two orders.
This past weekend I was in the mood for some more but I didn’t want to fry them. So I made them and some pickles in the oven.
These little appetizers are perfect game day treats or when you just want something a little crunchy but not anything too high in calories.
Oven Baked Zucchini and Pickle Chips
1 zucchini, cut in 1 in slices
2/3 c flour
1 c Panko bread crumbs
2 eggs whites
1 tsp garlic powder
1 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
Preheat oven to 425 degrees F.
In three separate bowls add 1) egg whites 2) Panko bread crumbs and 3) flour, garlic powder, onion powder, salt and pepper. Mix flour and spices together.
Dry the pickles on a paper towel to soak up the juice. Dip zucchini and pickles slices in batches in flour, then egg whites then bread crumbs. Place on a cookie sheet.
Bake for 9 minutes. Take out of the oven and turn chips and pickles over then cook for another 9 minutes.
Serve with your favorite ranch dressing.