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Crispy Zucchini Chips

Crispy Zucchini Chips

Oh, garden, my garden, let me count the ways that I love thy bounty. Seriously, am I the only one who waxes poetic about the amazingness of a humble garden? I don’t think I will ever get over the magic of planting a few seeds in the ground, providing water regularly, and coming home each day to magic. Absolute and total magic. Zucchini, tomatoes, fresh herbs, greens, and beans delight me daily during the summer months.

I am a vegetable lover through and through and I never tire of summer and the incredible food that I can grow with minimal effort and expense. Picking veggies and herbs then walking a few steps into my kitchen is what fuels my fire of local and seasonal food. I bank the sights, smells, and sounds of summer while weeding and watering, to draw upon through winter. But, I know not everyone feels this way about vegetables and that some of you may face challenges of cooking for people or kids who proclaim to hate vegetables. Well, I have an idea for you.

Want to sneak some additional vegetables into your family’s meals? Then I highly recommend making theses crispy zucchini chips to accompany your next burger or BLT. You will love these baked zucchini chips. The coating is crispy, light, and full of flavor. The beauty is that they are baked not fried. Plus, your non-veggie loving family members will eat them. I promise.

Crispy Zucchini ChipsEven my vegetarian, non-vegetable loving son will devour these Crispy Zucchini Chips. So, when zucchinis are coming on strong I make crispy zucchini chips at least once per week. If you or your kids like to dip, you can serve crispy zucchini chips with ketchup, marinara, ranch dressing, or my favorite, Green Goddess dressing.

Also keep in mind, as I have mentioned before, I use a mandoline to slice the zucchini evenly. The OXO brand that I have lets you set the slices to the exact thickness that you want. To make the coating extra crispy, I use a combination of seasoned bread crumbs and panko bread crumbs which can found with the ethnic food aisle of the grocery store. To boost the flavor of the coating, add some salty parmesan and a bit of kick from cayenne pepper.

I like to use zucchini that are on the small side because they are tender and don’t have many seeds. I hope you like this recipe and you may find that you don’t want to give your extra zucchinis away.

How to Make Crisp Zucchini Chips

Crispy Zucchini Chips

Asparagus Fries

Asparagus Fries

Spring is in the air! Can you feel it? On the other hand, maybe it is just me willing it here. Winter just isn’t my bag. I can get into a little snow around Christmas but beyond that, I am ready for it to disappear for another eleven months and three weeks.

As I daydream about spring, I think about gardening, daffodils extending from the ground and showing off their pretty faces to the sun, and spring vegetables. Is there anything better than asparagus, peas, radishes, and greens? Well, perhaps, garden tomatoes and corn but right now after a long, cold, and super snowy winter, I crave all things springtime.

We have a friend named Denny who is in his seventies and who knows some secret spots in old orchards near his home where asparagus grow wild. GROWS WILD! I am such a city girl that it never crossed my mind that asparagus would grow wild. I know now that it does, and if I am lucky, he will feel healthy enough to go asparagus hunting this spring. He loves to pickle the asparagus (bloody Marys!) but sometimes he will show up at my door with a bag of asparagus that he has picked.

Asparagus fries

The orchards near his home seem to be getting smaller each year. Families sell off the land and developers build homes in their place, which makes me sad. So, even if you don’t have a source of wild asparagus available to you, at this time of year, grocery stores start selling asparagus at decent prices. I buy bunches of it in the spring. I love it steamed with lemon, roasted with olive oil and seasonings, or dipped in eggs and dredged in spices and panko. I added chipotle chili powder and cayenne to the seasonings which adds some heat. You can skip those if you don’t want the fries to have a kick.

Asparagus fries are wonderful appetizers to serve with drinks. They also make a beautiful accompaniment to seafood. I like to pick them up with my fingers and dip them into a complementary sauce. In the pictures in this post, I dipped into a spicy mango sauce, which is delicious. You can also dip them into warm marinara sauce or garlicky aioli. I also think that they would be delicious with Asian-inspired peanut sauce. I especially love Ina Garten’s peanut sauce.

 

How to make Asparagus Fries

How to make Spicy Mango Sauce

Spicy Mango Sauce

Here is the link to my post on how to make spicy mango sauce or you can follow the directions below.

Ingredients

1 ripe mango, peeled and diced

¾ cup canned coconut milk

1 tablespoon Sriracha

1/2 tablespoon honey

1 lime, juice and zest

1 tablespoon cilantro, chopped

½  teaspoon chipotle chili powder

1/4 teaspoon salt

Instructions

Place ingredients for sauce in blender or food processor and blend until smooth.

Put sauce in a canning jar or covered container for one hour.

Asparagus Fries

Coconut Shrimp

Coconut Shrimp

Coconut shrimp. I adore this easy and elegant appetizer.  The coconut and panko are a crunchy coating to the tender and sweet shrimp. The recipe comes together in very little time and is quite a stunner on the table. You could also easily double the recipe, serve with rice and veggies, and enjoy a scrumptious meal.

I will always have a sweet spot in my heart for coconut shrimp. It was one of my father’s favorite foods. That may not mean much to you but my father was one of those people who considered food as not much more than fuel. He wasn’t the most satisfying person to cook for because when you asked him what he thought of a meal you had prepared for him his most common response was ‘it was okay.’

Coconut ShrimpA

Nevertheless, he did love coconut shrimp. I will admit that I often cringed when he ordered the deep-fried version of coconut shrimp out at a restaurant. Therefore, I began testing recipes where I baked the coconut shrimp rather than fried it in oil.

I made him this version numerous times and often received the elusive compliment that he thought it was delicious. You can pair these shrimp with commercially prepared mango salsa (I like Costco’s) for a quick dipping sauce. On the other hand, you can easily blend up the spicy mango dipping sauce recipe listed below and have enough left over to dip all kinds of crazy delicious foods into it.

Coconut Shrimp

Pairing the coconut shrimp with this spicy mango sauce is new for me though. My father probably would not be crazy about it but I love it. You get a little bit of sweet from the mango and coconut milk and some heat from the Sriracha and chipotle chili powder. I think it is a perfect complement to the shrimp and it could not be easier to pull together.

How to Make Coconut Shrimp

Coconut Shrimp

Spicy Mango Sauce

Here is the link to my post on how to make spicy mango sauce or you can follow the directions below.

Ingredients

1 ripe mango, peeled and diced

¾ cup canned coconut milk

1 tablespoon Sriracha

1/2 tablespoon honey

1 lime, juice and zest

1 tablespoon cilantro, chopped

1/2  teaspoon chipotle chili powder

1/4 teaspoon salt

Instructions

Place ingredients for sauce in blender or food processor and blend until smooth.

Put sauce in a canning jar or covered container for one hour.

Coconut Shrimp

If you are interested in other Asian-inspired recipes, here are few to try:

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