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ZUCCHINI CHIPS

August 18, 2014

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Originally I was making these as an appetizer but I had so many of the squashes I decided this may just be a true tasty treat for a side dish. This is not a dish that takes a lot work and you can be creative with it. I saw the recipe on the internet and decided to do it the Kitchen Crazy way and you are going to like this one once you try it.

DSCF3475 DSCF3476 4 large zucchini

¼ cup brown rice flour

½ – 1 cup rice crackers

¼ cup finely grounded flax seeds

Grated Parmigiano-Reggiano

Basil

Cilantro

Salt/pepper

EVOO

 

 

 

 

 

 

 

Preheat your oven to 450 degrees and line several large baking sheets with parchment paper. Wash the zucchini and slice ¼ inch thick. In a food processor mix the flour, crackers and flax seeds. Empty the mix into a large bowl and add in the cheese and seasonings. You can taste the mixture at this point and here is when you are allowed to adjust accordingly.

Slice squash to ¼ inch rounds and toss with EVOO. Line the squash on the sheets but do not stack. Sprinkle some of the mixture onto each sheet of the squash and gentle pack the mixture onto each round. Bake 20-30 minutes or until the rounds are golden brown. Because zucchini contains a lot of water check often. These little guys may burn before you realize what is going on in your oven.

If you like throw in a tossed salad, roasted chicken/baked fish and you got a great combo. Enjoy.

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