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Place corn tortilla chips into your food processor and process to crush the chips into crumbs as shown.
Preheat your oven to 400 degrees f and line one large or 2 medium baking sheets with parchment paper.
On a large plate, add the flour, and in another shallow bowl, place your crushed chips.
❤Rachel
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Cheesy Zucchini Corn Chips
Just over here to brighten up your day with a FUN, and Tasty treat to make this week!
If you LOVE a good Corn Chip (occasionally) as we do, THESE ones are the BEST!
They are made by a company called Jackson’s Honest (I find them at Whole Foods, or Trader Joe’s…but they SHOULD be available everywhere!)
Only ingredients: organic corn, organic coconut oil, sea salt. That’s it!
How do they taste?
Seriously, amazing!!! Quite possibly the BEST corn chips ever! My kids LOVE these with homemade pico, salsa, and guacamole so much!
I feel so much better about these chips!
Have you tried them?
BTW, we have a DELICIOUS homemade BBQ sauce recipe on the website that is EXCELLENT for this recipe!
Makes 6 servings
Ingredients:
- 3 medium, fresh crisp zucchini
- 1/2 cup grated mozzarella cheese
- 12 oz. organic corn tortilla chips
- 2 large eggs, room temperature
- 1/4 cup gluten-free flour of choice
- 1/2 cup homemade BBQ sauce
- 2 Tbsps freshly chopped chives, or parsley
- sea salt and freshly ground black pepper, to taste
Instructions:
Place corn tortilla chips into your food processor and process to crush the chips into crumbs as shown.
Thoroughly wash the zucchini and trim off the ends. Using a sharp knife, carefully slice the zucchini into 1/4-inch thick discs and set aside.
Preheat your oven to 400 degrees f and line one large or 2 medium baking sheets with parchment paper.
Set up three stations; in a small mixing bowl, beat the eggs with a touch of added salt and pepper.
On a large plate, add the flour, and in another shallow bowl, place your crushed chips.
Next, roll each zucchini disc into the flour first. Then dunk into the beaten eggs, then gently press them into the crushed tortilla chips to ensure a good coating on both sides.
Place on your prepared baking sheet. Repeat until finished with all zucchini. 
Transfer the trays to your preheated oven and bake for about 20-25 minutes, flipping once during roasting.
Once the zucchini chips are done, remove from the oven. Top each one with about one teaspoon of BBQ sauce, then sprinkle with a bit of cheese.
Return the zucchini chips back into the oven and broil for 2 minutes until cheese is nice and melty.
Garnish with chopped chives, or parsley and enjoy.
❤Rachel
Ingredients
- 3 medium, fresh crisp zucchini
- 1/2 cup grated mozzarella cheese
- 12 oz. organic corn tortilla chips
- 2 large eggs, room temperature
- 1/4 cup gluten-free flour of choice
- 1/2 cup homemade BBQ sauce (https://cleanfoodcrush.com/easy-clean-homemade-bbq-sauce/)
- 2 Tbsps freshly chopped chives, or parsley
- sea salt and freshly ground black pepper, to taste
Instructions
- Place corn tortilla chips into your food processor and process to crush the chips into crumbs as shown.
- Thoroughly wash the zucchini and trim off the ends.
- Using a sharp knife, carefully slice the zucchini into 1/4-inch thick discs and set aside.
- Preheat your oven to 400 degrees f and line one large or 2 medium baking sheets with parchment paper.
- Set up three stations; in a small mixing bowl, beat the eggs with a touch of added a salt and pepper.
- On a large plate, add the flour, and in another shallow bowl, place your crushed chips.
- Next, roll each zucchini disc into the flour first. Then dunk into the beaten eggs, then gently press them into the crushed tortilla chips to ensure a good coating on both sides.
- Place on your prepared baking sheet.
- Repeat until finished with all zucchini.
- Transfer the trays to your preheated oven and bake for abour 20-25 minutes, flipping once during roasting.
- Once the zucchini chips are done, remove from the oven.
- Top each one with about one teaspoon of BBQ sauce, then sprinkle with a bit of cheese.
- Return the zucchini chips back into the oven and broil for 2 minutes until cheese is nice and melty.
- Garnish with chopped chives, or parsley and enjoy.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 3 medium, fresh crisp zucchini
- 1/2 cup grated mozzarella cheese
- 12 oz. organic corn tortilla chips
- 2 large eggs, room temperature
- 1/4 cup gluten-free flour of choice
- 1/2 cup homemade BBQ sauce (https://cleanfoodcrush.com/easy-clean-homemade-bbq-sauce/)
- 2 Tbsps freshly chopped chives, or parsley
- sea salt and freshly ground black pepper, to taste
Instructions
- Place corn tortilla chips into your food processor and process to crush the chips into crumbs as shown.
- Thoroughly wash the zucchini and trim off the ends.
- Using a sharp knife, carefully slice the zucchini into 1/4-inch thick discs and set aside.
- Preheat your oven to 400 degrees f and line one large or 2 medium baking sheets with parchment paper.
- Set up three stations; in a small mixing bowl, beat the eggs with a touch of added a salt and pepper.
- On a large plate, add the flour, and in another shallow bowl, place your crushed chips.
- Next, roll each zucchini disc into the flour first. Then dunk into the beaten eggs, then gently press them into the crushed tortilla chips to ensure a good coating on both sides.
- Place on your prepared baking sheet.
- Repeat until finished with all zucchini.
- Transfer the trays to your preheated oven and bake for abour 20-25 minutes, flipping once during roasting.
- Once the zucchini chips are done, remove from the oven.
- Top each one with about one teaspoon of BBQ sauce, then sprinkle with a bit of cheese.
- Return the zucchini chips back into the oven and broil for 2 minutes until cheese is nice and melty.
- Garnish with chopped chives, or parsley and enjoy.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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