Delicious Garam masala Zucchini Chips made with a touch of garam masala, spices, parmesan cheese and panko bread crumbs , best part is it is egg free and baked.
Here is delicious and simple Zucchini Chips made with touch of garam masala spice blend. It not only enhanced the flavor but also give a unique taste to Zucchini Chips.
I usually make stir-fry with zucchini, with touch of coconut and cumin. But this time I have some veggies left for making stir-fry so I decide to make chips with zucchini. While searching I got this recipe and I had all the ingredients in the pantry. At first I thought of making it without the Parmesan cheese. But when I think about buttery taste parmesan gives in the end product,
I decide to include them. And then the bread crumbs, who else can give the crispiness of it. So they are also present in the ingredients. My contribution to this easy recipe is garam masala and red chili powder.
Finally when it was finished, it was really delicious and tasty, we eat as such and also as side. Chips were able to keep its charm until a day. After that it started losing it crispiness still okay.
Enjoy as a great side.
Garam masala Zucchini Chips
- ¾ cup dry breadcrumbs
- ½ cup 1 ounce grated fresh Parmesan cheese
- ¼ teaspoon seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon Kashmiri chili powder
- 2 teaspoon Garam Masala
- 2 tablespoons tapioca starch
- ¼ cup of water
- 4 cups ¼-inch-thick slices zucchini (about 1 big)
- Cooking spray
- Preheat oven to 425°F
- Combine first 7 ingredients in a medium bowl, stirring with a whisk. in a shallow bowl mix tapioca starch and water to form a loose paste and set aside.
- Using a Mandolin cut zucchini into ¼ inch rounds and set aside. Dip zucchini slices in tapioca starch
- water mix, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with
- cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp.
- Serve immediately.
Adapted from My Recipes
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.