Garam Masala Zucchini Chips, Too good as it is baked

What can you do when you have two sick children in your house? My princess got ear-infection and prince is having continuous cold and runny nose.  I kept her in house for last 3 years and now that she has started going to mother’s day out, and  from the 1^st  day onwards she will bring home cold, fever, cough, you name it she bring that to  house and passionately giving it to her 8 month old brother. My hubby’s friend told him, children getting sick are unavoidable, either you suffer now, or you suffer late.  So today I took her to doctor’s office she got a round of antibiotics for her ear-infection. My daughter does not like the medicine, and has to bribe with ice-cream to get her to take it. I am going to have a tough 10 days.  Hope she will get better sooner.

Coming back to recipe, my hubby like zucchini if I make curry with them. He hates it when it shows up in cake or dessert. He thinks it is something he couldn’t handle. I have friend from whom I learned most of cooking. Her hubby who doesn’t likes eggplant/brinjal in any form. But she loves it, so she fools him by removing the skin and   make curries with it.  When she buys eggplant, he will say, okay you are buying don’t cook something that you are giving to me. She will nod the head, no I won’t but in reality she   does. Unfortunately I told this story to my hubby, so he always double check, if zucchini there or not

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.

So if you see a zucchini in your grocery aisle, buy them and convert it into simple chips. They are better sides than a snack.  Here goes the recipe. 

Grab  following ingredients and zucchini, if you are using small or medium you need 3-4 mine is a  huge one. 

Preheat oven to 425 F.

Line baking sheet with non-stick aluminum foil and set aside. Using a mandolin cut zucchini chips into ¼ inch thick round and set aside.

Mix Parmesan cheese, bread crumbs, salt, garam masala, red chili powder, onion powder, garlic powder in a bowl and set aside.

In another bowl mix tapioca starch and water to form a loose batter.  Take a zucchini round, dip it in tapioca starch water mix and dredge it in breadcrumbs cheese spice mixture and line it in baking sheet.  When you are ready to bake, spray with cooking spray or oil and bake for about 30 minutes or until it becomes golden brown. Around 25 minutes, flip the zucchini rounds to get uniform crispiness.

Enjoy as a great side.

                                                                   

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 Garam Masala Zucchini Chips

Adapted from My Recipes

Prep Time    10 minutes

Cook Time    30 minutes

Serves    6 - 8

Ingredients:
3/4 cup dry breadcrumbs
1/2 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1 teaspoon garlic powder
1  teaspoon onion powder
2 teaspoon  Kashmiri chili powder
2 teaspoon Garam Masala
2 tablespoons tapioca starch
1/4 cup  of  water
4 cups (1/4-inch-thick) slices zucchini (about 1 big)
Cooking spray

Steps:

Preheat oven to 425°.

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 1/4  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.

Variations:

• You can use  your favorite seasoning.

I  am linking this delicious recipe to Hearth and Soul  Blog Hop 121 Hosted here.