This was a fun little snack.
My pattypan squash are coming in strong, just like zucchini typically do. There is more than we can possibly eat. So I am looking for new and creative ways to use them.
These crisps are a slight adaptation of the Low Carb Zucchini Oven Chips from Tablefortwoblog.com. It is best to use small squash for this, so that they are large potato chip size after baking.
My making of this dish was interrupted by a stupid mistake and accident. To get nice 1/4″ slices, I was using my mandoline. But I was being careless, I did not use the vegetable holder and ended up with 5 stitches in my sliced open finger. A lesson now learned…ALWAYS use the protective vegetable holder when using a mandoline.
So, 3 hours later, I returned home and made the chips as an after-lunch snack.
Baked Almond Zucchini (Pattypan Squash) Crisps
adapted from Tablefortwoblog.com
1/4 cup almond meal
1/4 cup grated Asiago cheese
1/4 tsp salt
1/4 tsp garlic powder
1/8 tsp black pepper
2 Tbsp low-fat milk
2 small pattypan squash (or zucchini), about 2 1/2 cups, sliced 1/4″ thick
Heat the oven to 425F. Spray an oven-proof wire rack on a cookie sheet. Spray with cooking spray.
Combine the first 5 ingredients in a medium bowl, stir well.
Place milk in a shallow bowl. Dip the squash slices in the milk and then into the dry mixture. Place the slices on the wire rack.
Bake for 30 minutes or until browned and crisp. Enjoy!
Serves 2 – 4.