Baked Zucchini Chips

I am always looking for healthy alternative snacking options. My husband loves zucchini, so why not make it a crunchy chip? Nom nom.

With LOVE from Texas,
The Pint-Sized Mayo

Baked Zucchini Chips

2 Servings

Ingredients:

• non-stick olive oil spray
• 1 medium zucchini, sliced thin (about the thickness of a nickel)*
• 1 tablespoon salt
• 2 tablespoons milk
• 1/3 cup panko bread crumbs
• 1/4 cup Parmesan cheese, grated
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 teaspoons herbes de provence
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground

*This is when a mandoline slicer would really come in handy. Unfortunately I do not have this kitchen gadget (yet). This is still totally do-able with a steady hand and patience.

Directions:

Preheat oven to 400°F. Cover a baking sheet with foil, and spray with non-stick cooking spray.

Place the zucchini and salt to a colander, toss well. Allow the zucchini to sit for sit for 15 – 20 minutes. Press out any extra water from the zucchini, and then rinse very well under running water. Make sure to shake off excess water.

Place the milk in a small bowl, and add the zucchini. Toss well to make sure all slices are covered.

In another small bowl, add panko, parmesan cheese, onion powder, garlic powder, herbes de provence, cayenne, salt, and pepper; mix thoroughly. Add zucchini, in small handfuls, and press in breadcrumb mixture, coating each side.

Place zucchini chips in a single layer on sheet. (Optional: Spray the tops of the zucchini with non-stick spray.)

Place the baking sheet in the oven, and bake for 25-30 minutes.

Serve warm as a snack or side dish.

Enjoy!!

“He probably gave away 55 zucchini last year. The garden was huge. It was higher than him. Even if he was standing up in it, you had to look to find him. We’re going to miss it.” – Lucille Mancke

Homemade Condensed Cream of Mushroom Soup

Many things are quite easy to make at home instead of buying it canned and processed. I understand the convenience of ready-made goods, but sometimes I just get the itch to make things from scratch. What better time to get this need than right before Thanksgiving? This can be made year-round and used in multiple recipes.

With LOVE from Texas,
The Pint-Sized Mayo

Homemade Condensed Cream of Mushroom Soup

Yields about 10.75 ounces (1 can from the grocery)

Ingredients:

• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 2 tablespoons cornstarch
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper, freshly ground
• 1/4 teaspoon sea salt
• 1/8 teaspoon white granulated sugar
• 1 cup half-and-half
• 1 cup fresh button mushrooms, roughly chopped

Directions:

Place all the ingredients except the mushrooms in a food processor and pulse until smooth.

Next, add mushrooms and pulse 2-3 times until mushrooms are chopped to the consistency desired.

Dump the contents into a small non-stick pot and place over medium heat. Cook until the mixture thickens, about 5-8 minutes, remembering to stir so nothing sticks to the bottom.

At this point, you can either add some milk or broth and eat it as a meal, use it in another dish, or save it for later. This particular batch is for our green bean casserole for Thanksgiving!

Enjoy!!

“Nature alone is antique, and the oldest art a mushroom.” – Thomas Carlyle