My first batch, while tasting good, lost a great deal of its coating owing to the fact that I used freshly grated Parmesan. Plus, the zucchini never crisped up. I used a mandolin to cut them 1/8 inches thick. The second batch I made, I used dry, pre-grated Parmesan. The coating adhered much better but did not have the nutty flavor of the first batch. I also found that after the first bake (10 minutes), by letting them sit on the pan for a minute or two, the chips released from the pan more easily without losing a lot of crumb. The second batch did not crisp up either. However, I didn't find that particularly off-putting. Next time, I will slice them as thin as possible in hopes of getting more crunch.
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My first batch, while tasting good, lost a great deal of its coating owing to the fact that I...