![]() When the oven has reached the lower temperature setting, return the zucchini to the oven and cook for an additional 20-60 minutes or until the slices are crispy. Reduce the oven temperature to between 180 and 200 degrees (not all ovens go down to 180).īut seriously, it can take anywhere from 8 to 15 minutes, but be aware that once they start to brown, they will go from beautifully golden to BURNED in about 30 seconds. The baking time is going to vary wildly depending on how thickly you sliced your zucchini, how much moisture is in the zucchini, how humid the day is, and the alignment of the planets around the sun □. □ PRO TIP: This is the tricky part of the recipe. When the zucchini starts to show some brown spots, immediately remove them from the oven and set them aside. Bake for 8-15 minutes watching very closely.You don’t have to space them very far apart since they’re going to shrink up while they cook. Place the zucchini rounds in a single layer on each prepared rimmed baking sheet.Just be gentle and don’t break the slices into pieces. They just naturally want to stick together so you have to coax them a bit, separating the slices and rubbing them with the oil. You do have to work at it to get each slice coated. Actually, you have to do a little more than just toss the slices. Add the sliced zucchini to the bowl and toss so that each slice is coated with the seasoned oil.Onion Powder – Gives a lovely flavor to these crispy chips.Seriously, the sharp flavor of pepper is lovely in the finished chips. Black Pepper – Where salt goes, there goes pepper.The larger flakes stick to the surface of the zucchini and add to the crispy texture. ![]() Kosher Salt – Milder and more flavorful than table salt.Olive Oil – Coats the zucchini slices so that the spices stick and also promotes crisping while baking.Two reasons – (1) younger zucchini tend to have more moisture content and will take longer to bake, and (2) older zucchini are larger – the chips shrink a lot while baking so larger zucchini give you larger chips when finished. Fresh Zucchini – This is a rare occasion when I’d recommend larger, more mature zucchini for a recipe.Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.Ī few simple ingredients, readily available year-round are all that are needed to make delicious oven-baked zucchini chips. Share them with caution.This post contains affiliate links. ![]() Rich buttery flavors, light and fluffy texture, cake-y enough to absorb as much syrup as you like, without dissolving.Įxceptional pancakes send a clear message. Toffee Nut Pancakes ARE the perfect pancakes, in my opinion. Now then… add English toffee bits and chopped pecans to an already perfect pancake recipe, and you’ve got something completely irresistible. It’s the thing that makes you say, “Now THIS is a proper pancake!” as you sit at the soda counter swinging you legs in youthful bliss. The deep, yet airy, malt flavor will warp you straight back to childhood in a moment’s time. If you have never eaten pancakes with malted milk powder, you are truly missing out. I wrote a guest post for my friend Angie, of Eclectic Recipes, last year including a recipe for “ Perfect Diner Pancakes.” This was a pancake recipe I’d been working on for a while, because homemade pancakes often don’t have the same appeal as old-fashioned diner pancakes.Īfter a bit of what we’ll call “research,” I discovered diner, or soda-shop pancakes, were/are generally made with malted milk powder as a flavor enhancer. Sorry to be so sappy today… I don’t know what came over me. Obligation (or perfectionism) can offer a killer pancake, but love adds English toffee bits and pecans. “Obligation can pour a glass of milk, but quite often, love adds a little chocolate.” You may have heard the end of Linda Anderson’s poem: I would not serve Toffee Nut Pancakes to just anyone…
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