It’s been some time since I did some experiments with recipes… so here’s a quick and easy snack I made for the kids recently: Baked Zucchini Chips recipe!
When Vera and Leroy were younger, I’ve introduced zucchini to them, but it’s not a regular veggie in our fridge as the husband doesn’t really fancy them. Back then, I came up with some yummy snacks like the Fried/Baked Cheesy Zucchini or these Zucchini Sticks with Rolled Oats which are great for babies who are starting Baby Led Weaning (BLW) too!
It’s my first time trying out this Baked Zucchini Chips recipe, and the kids enjoyed munching on them while watching DVDs during our movie night! They usually have fruits, so I decided to try something different since it’s good to try new dishes, anyway! #adventurouseaters haha! At least they were munching on something nutritious instead of potato chips =x
Homemade Baked Zucchini Chips Recipe
Recipe adapted from here.
Ingredients:
1 zucchini – I used half green zucchini
Bread crumbs – I used Kook A Krumb Bread Crumbs – Lemon Pepper (so there’s no need to add salt and pepper as it’s in this mix)
Lilo Premium Mushroom Powder – I bought this at Mothercare recently
Coconut oil – I used Marylebone Coconut Oil Spread as it was expiring =X But coconut oil would be easier :)
Method:
1. Heat the oven to 180 degrees Celcius. Line a baking sheet with parchment paper. (I ran out of these at home… oops!)
2. Slice zucchini into 1/4-inch thick rounds. Toss with the coconut oil until well coated.
3. In a shallow dish, mix the bread crumbs and mushroom powder together. Place each zucchini round into the powdered mixture and press the coating onto both sides.
4. Arrange zucchini in a single layer on the prepared baking sheet. Bake until browned and the coating is crisp, 25 to 30 minutes.
Tips:
- Do check on your zucchini chips when they’re baking as different ovens may have varying heat distribution. If they’re burnt, they wouldn’t taste good at all, and I wouldn’t offer them to my kids.
- They were pretty crisp, but didn’t stay crisp for too long. Might need to re-experiment it again!
- Feel free to add other seasonings and powders that your family likes. e.g. Parmesan cheese, garlic powder, ikan bilis powder etc.
Benefits of eating Zucchini
- Zucchini, also known as courgette, is a summer squash in the Cucurbitaceae plant family, alongside melons, spaghetti squash, and cucumbers. (source)
- On its own, zucchini can be quite bland or even taste slightly bitter. But with some salt and pepper, its flavours are enhanced! Quite like brussel sprouts, if I may say so.
- Zucchinis are low in calories and high in antioxidants, including Carotenoids (like lutein, zeaxanthin, and beta-carotene) which are great for our eyes, skin and heart. Antioxidants are higher on zucchini’s skin, so keep their skin on even when you’re stir-frying them!
- Zucchinis are also rich in fiber and high in water content, making them friends in our digestive tracts.
Vera and Leroy enjoyed the snack – thank goodness! These baked zucchini chips were pretty addictive, so when they asked for more and I didn’t have any, they were disappointed.
Looks like mummy has to be more diligent in coming up with new recipes for you, my babies! :)
Planning to start baby led weaning (BLW) with your kids? Check out this bumper list of child-friendly first foods that are great for self-feeding!
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