Crispy Zucchini Chips with Roasted Tomato Dipping Sauce
Roasted Tomato Dipping Sauce:
- 1 lb fresh Roma tomatoes
- 6 cloves garlic, peeled
- 2 Tbsp olive oil
- 1 Tbsp butter, cut into small cubes
- 2 large zucchini, ends trimmed, cut into 4.5" sections
- 3 large eggs
- 1/2 cup all-purpose flour
- 1-1/4 cups Panko or breadcrumbs
- 1/2 cup aged Gouda, grated
- 1 clove garlic, grated
- 1/2 tsp sea salt
- 1/2 tsp black pepper, freshly ground
- 1/8 tsp cayenne
- Olive oil cooking spray
- To prepare the dipping sauce, cut tomatoes in half and arrange in a 9" baking pan, cut-side up. Toss garlic cloves around tomatoes, drizzle with olive oil, and dot with butter. Bake 25–30 minutes until the edges of the tomatoes begin to brown. Remove from oven and mash. Set aside until ready to use. (Can be made 2 days ahead and stored in refrigerator.)
- To prepare the chips, attach the vegetable sheet cutter attachment to a KitchenAid stand mixer. Insert the food holder and the zucchini/cucumber adapter in the center of both ends of zucchini, aligning the red marks. Secure the zucchini and food holder onto the attachment. Insert the food skewer through zucchini/cucumber adapter and all the way through the zucchini. Attach the thin blade to attachment. Position the bowl under the blade to catch zucchini. Turn the stand mixer to speed 2 and position the blade against the zucchini to process. Repeat with the remaining zucchini. Cut the zucchini sheets into 5" lengths.
- Increase the oven heat to 425°F. Line a baking sheet with parchment paper. Measure the flour into a shallow dish. Whisk eggs in a separate shallow dish. Combine the panko, Gouda, grated garlic, sea salt, pepper, and cayenne in third shallow dish. Dredge a zucchini sheet first in flour, then in egg, and then in panko mixture. Fold in half, then in half again, to make a square. Repeat with the remaining sheets.
- Space the zucchini evenly on a baking sheet. (Yields about 12 folded and breaded zucchini chips.) Spray lightly with olive oil cooking spray and bake until crisp, 20–25 minutes.
- Serve immediately with dipping sauce.
Recipe provided by KitchenAid.