Photo: Mike Kenneally
Zucchini Chips
9 ingredients
10 min + 30 min
4
openrecipes
This recipe uses panko to make a crisp outer coating without a heavy batter. These chips were fantastic! Crisp, light, delicately seasoned and the flavor of the fresh zucchini came shining through. Perfection!
Estimated Nutrition (whole recipe, rough)
678
Calories
20g
Protein
20g
Fat
102g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Zucchini
- ½ cups All-purpose Flour
- ¾ teaspoons Salt
- ½ teaspoons Black Pepper
- ½ teaspoons Garlic Powder
- 2 Eggs
- 1 Tablespoon Water
- 1-¼ cup Panko Bread Crumbs
- 5 Tablespoons Vegetable Oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes