Saturday 10 July 2010


Zucchini Chips/西葫芦[xī hú lú]


- ¾ cup bread crumbs
- ½ cup wheat germ
- ½ cup grated parmesan cheese
- 1 egg
- ½ clove garlic, pressed
- 1 medium squash

1. Wash and cut squash into thin slices about 3-5mm thick.

2. Mix ingredients 1 – 3 together in a flat plate

3. Beat egg and add in pressed garlic.

4. Dip squash into egg mixture to coat it, and then roll squash into the dry mixture to coat it.

5. Bake for 30 minutes or until the squash chips turn golden in a pre-heated oven at 180°C.

6. Serve immediately.

Nutritional Value:
Zucchini is high in Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin B6, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper, Manganese, Thiamin, Niacin and Pantothenic Acid.

Additional Comments:
This makes a healthy snack. Using wheat germ enhances the nutritional value of the chips. You can use the same method to make potato chips as well, but the potato has to be pre-cooked. Daddy and J love them :-)

For those who live in Denmark, you can find the "rasp" without E number from Superbest, and the parmesan cheese without E number from Føtex.


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