DDD #41 – Vegan Vietnamese Fresh Salad Rolls with Homemade Peanut Dipping Sauce

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Click the image below to watch the video.

Vegan Vietnamese Fresh Salad Rolls

Ingredients:

FILLING OPTIONS:

  • 1 package vermicelli rice noodles, prepared according to package directions
  • Tofu or other protein
  • Basil – fresh (Thai sweet or hot basil is nice, too, if you can find it)
  • Mint – fresh
  • Cilantro – fresh
  • Butter lettuce, washed and separated into leaves – ribs removed
  • Carrots, peeled & cut into very thin matchsticks
  • Cucumber, peeled and cut into very thin strips
  • Avocado
  • Purple cabbage
  • Bell pepper strips
  • Asparagus
  • Mango
  • Papaya
  • Sprouts
  • Micro greens
 Be sure you have the type of wrappers pictured below (or another brand) and not egg roll or wonton wrappers.  Those are an entirely different breed & need cooking.

Directions:

Prepare the noodles & vegetables in advance – being sure they are washed & dried.  Have a large bowl of warm water ready for dipping the spring roll wrappers.
  • 1  Dip a sheet of spring roll wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
  • 2  On one edge, lay a small handful of noodles, some basil & mint leaves, some pressed tofu, some cucumber & carrot strips, purple cabbage, avocado & some micro greens (or whatever fillings you are using) – being careful not to overstuff the wrapper.
  • 3  Roll up burrito style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll wrapper will tear.
You will, no doubt, need a few attempts to get one right. Be patient – it gets easier.  Be prepared to throw a bunch away or to settle for some funky shaped rolls!  They should be served fairly quickly after preparing them. Too much time in the fridge after assembly will dry them out. These can be filled with nearly anything so feel free to get creative!

You can BUY a spicy peanut sauce in a jar or can at most Asian markets or online (for example – http://www.lynmarket.com/proddetail.asp?prod=011152198903).  They are usually quite good, but, if you are feeling motivated –

Peanut Sauce Dipping Sauce

Ingredients

  • 1/4 cup of peanut butter – smooth or chunky
  • 1/2 cup hoisin sauce
  • 1 TBS low sodium soy sauce
  • Juice of 1/2 lime
  • 1/4 cup of water
  • cilantro, crushed nuts or a swirl of sriracha for garnish

Directions

  1. Combine
  2. Garnish with a squeeze of sriracha or nuts or cilantro

Of not in the mood to make sauce – many options are available at the store.

DDD #30 – Spicy Vegan Chicken Fried Cauliflower with Smashed Baked Potatoes and White Gravy & Delta Dipping Sauce

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

 

 

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I am reposting an updated version of my original post for these dished from July 30, 2013.  Originally, this was posted as vegetarian recipes.  I updated them to be vegan & there is a video on my channel to accompany it.  Click the image below to watch & see how easy this stuff is to make.


From July 30, 2013:

In my hunt for other recipes meant to provide a cauliflower version of fried chicken, I ran into THIS post about Popeye’s Fried Chicken.  Here is a picture from that site:

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I have never eaten at Popeye’s or any other fried chicken joint (except KFC & Dinah’s here in Glendale) and I haven’t tasted ANY fried chicken in over 25 years – but my boyfriend Miles eats it all the time.  In fact, he eats it weekly now that the famous Gus’s World Famous Fried Chicken opened a few blocks away from him in downtown Little Rock.  Miles is always sending me (at my request) pictures of the food he eats & I find myself looking at fried chicken so much – I have developed an undeniable craving for it.  And – that blogger that spoke of an incredible meal at Popeye’s didn’t help.  And that Delta sauce?  I liked the sound of it & a few clicks here & there revealed that Popeye’s discontinued it.  In fact, there seems to be quite a bit of hand-wringing going on about the now-unavailable Delta Sauce and that piqued my curiosity.  Fortunately, the blogger who loved the Delta sauce posted a copycat recipe for it & I could not resist.  So – I made it & I include that recipe here.  It is like a spicy Thousand Island dressing & it is INCREDIBLE on my – wait for it – Southern Fried Cauliflower!

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Doesn’t that look just like a fried chicken plate?  I was so Goddamn happy with myself yesterday – you have no idea.  If you make any of my zillions of cauliflower recipes – I have to say – it should be THIS one!  So easy & so delicious!  And if, like me, you don’t eat meat but the reasons for that do not include any distaste for meat products – this might really satisfy any existing fried chicken craving you might be in denial about.

That plate above includes the recipe for Vegan Buffalo Mac & Pepper Jack Cheese  – served traditionally or as cupcakes!

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It also includes some smashed baked potatoes & a vegan white gravy.

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This is quite a decadent meal & the perfect fix on those days when the hole in your heart is bigger than your ass & you just don’t give a fuck.  You wanna eat & you wanna eat something bad.  This is as Paula Deen as I am likely to get but even with this dish – the fried chicken is really cauliflower & there is no bacon (or other meat) fat in any of it (excepting egg & milk) & the potatoes were made with a minimum of butter & WATER – because I’d run out of milk.  So – seriously – AT LEAST try the southern fried cauliflower & Delta dipping sauce.  I am certain you will enjoy!

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Spicy Southern Fried Cauliflower and Delta Dipping Sauce with Smashed Baked Potatoes and White Gravy and Buffalo Mac & Cheese (All Vegan)

(This feeds about two (very well) so increase the recipes if you are feeding more.  The mac & cheese recipe feeds at least 4.)

INGREDIENTS

For the Southern Fried Cauliflower

(depending on the size of your cauliflower – you may need more or less of the other ingredients – so maybe have extra on hand)

1 head cauliflower

2 eggs worth of egg replacer (optional)

1/4 cup water

1/2 cup Frank’s Hot Sauce

2 cups flour

1 tsp cayenne pepper

1 tsp each of S&P

1 tsp chipotle chili powder (or smoked or regular paprika)

1 tsp garlic powder

Lots of vegetable oil for frying

1 gallon zip lock baggy (not necessary but it makes life easier)

For the Delta dipping sauce

1/4 cup vegan mayonnaise

1 tsp lemon juice

1/8 cup vegetable oil

1/8 cup sambal oelek (or other chili sauce)

1/8 cup ketchup

1/4 tsp paprika

1/4 tsp pepper

1/2 tsp onion powder

1/4 tsp mustard

1/2 tsp vegan Worcestershire sauce

2-3 dashes hot pepper sauce (Tabasco or another brand)

1 garlic clove – minced

For the smashed baked potatoes

2 large potatoes

olive oil

2 TBS vegan butter

S&P

For the white gravy

2 TBS vegan butter

1 large shallot – minced

1/4 cup flour

1 1/2 cups non-dairy milk

1 vegetable bouillon cube

1/2 tsp dry sage

1 tsp pepper

1/2 tsp salt

For the Vegan Buffalo Mac & Cheese (or Mac & Cheese Cupcakes)

See HERE

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DIRECTIONS

For the Delta dipping sauce

Whisk the ingredients together & chill.

For the Smashed Baked Potatoes

Heat the oven to 400 degrees.  Rub olive oil on the potatoes & sprinkle with salt.  Bake them – DIRECTLY on the oven rack – for about 45 minutes.  Remove from the oven & allow to cool a bit.  Peel the potatoes (I left bits of skin & browned spots for some color) & mash them up with the butter & some salt & pepper and as much milk or water (I used water as I was out of milk) as you need to get to a texture you like.  I used an old school hand masher & left them chunky & on the drier side.  I smashed them a bit more at the end with an immersion blender.  You do it however you like.

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For the white gravy

Heat the butter in a sauce pan & add the bouillon cube & the shallots.  Cook a minute or two until the shallots soften & the bouillon cube is dissolved.  Add the flour, sage & salt and pepper & stir constantly for about 2 minutes.  It should be quite dry.  Add the milk 1/2 cup at a time & allow it to thicken.  Continue until all the milk is incorporated and heat until the gravy is at your desired thickness.  Add milk if it is too thick.

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For the Southern Fried Cauliflower

In a bowl – whisk together the egg replacer, water & hot sauce.  I think you can omit the egg replacer with no real effect on the recipe.

In a zip lock bag or in a deep bowl – blend the flour with the rest of the dry ingredients.

Cut the cauliflower into the largest “drummettes” possible so they resemble chicken thighs & a few wings.  I sprayed my cauliflower with water so the flour mix would stick.

Put the cauliflower in the flour mix & toss to coat.  Dunk into the egg mix until covered & then back into the flour.  Coat again with the flour.

I do not have a thermometer to measure oil temp but I think 350 is the correct temperature for frying.  I just let it get hot, put one drummette in there & once that started bubbling pretty rapidly – I added a few more pieces

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Turn a few times & fry until they are a golden brown all over.  Drain on a paper towel.  Repeat until all the cauliflower is cooked.  Now – just divvy up the goodness & fill up that whole in your heart with some old school home cooking!

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Thai-Style Vegan Chicken Satay Skewers with Peanut Dipping Sauce and Cucumber Salad

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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This can be made with faux chicken or real chicken, or beef strips or seafood (like shrimp of chunks of a meaty fish) but it is really good this vegan way.  I always use Beyond Meat (seen above) because it is the best I have found.  The chicken even shreds like real chicken.  It is pretty versatile stuff, too, and can be used in warm dishes or in cold ones – like chicken salad – as I did in my Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado (below)

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or my Vegan Horseradish Chicken Salad with Pecans and Jalapeno Potato Salad in Baked Wonton Cups (below)

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or my Vegan Chicken Salad Wraps (below).

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Anyway – today, I made little satay skewers.  Skewers are not really necessary.  You can just cook the strips up on a grill pan or in a frying pan.  This satay goes really well over rice – drizzled with the sauce – for a more substantial meal.  The cucumber salad is the easiest thing EVER & really puts this recipe over the top – so I strongly encourage you to try it.

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Thai-Style Vegan Chicken Satay Skewers with Peanut Dipping Sauce & Cucumber Salad

Serves 2 as an appetizer – or as a main course over rice

INGREDIENTS

9 oz vegan chicken (or whatever you are making satay from)

olive oil

for the satay marinade

2 garlic cloves – chopped fine

2 Thai bird chilis (or 2 serrano peppers, or 1 jalapeño pepper) – seeded & minced

Juice of 1 lime

2 medium shallots – minced

1 TBS soy sauce or tamari (or fish sauce – if you are not vegan)

1/4 cup cilantro – chopped (optional)

1 tsp curry powder (optional)

1 tsp turmeric (optional)

 

for the cucumber salad

1/4 cup cucumber – thinly sliced

1/4 cup shallots – thinly sliced

2 Thai bird chilis (or 2 serrano peppers, or 1 jalapeño pepper) – seeded & minced

1/4 cup water

1/4 cup white vinegar

1/4 cup sugar

 

for the peanut sauce

3/4 cup lite coconut milk

4 TBS peanut butter (smooth or chunky)

1 TBS chili paste or sriracha

1 TBS sugar

1 tsp soy sauce or tamari (or fish sauce – if you are not vegan)

Juice of 1 lime

1 tsp white vinegar

1/4 cup cilantro – chopped (optional)

 

GARNISH IDEAS – cooked rice, lettuce leaves, cilantro, lime wedges, chopped peanuts

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DIRECTIONS

for the satay marinade

Mix the marinade ingredients & marinate the chicken in the fridge for an hour or so – or more.  Mine sat overnight in the fridge.  I just use the bag the chicken came in to marinate it.

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for the cucumber salad

Mix the water, vinegar & sugar & whisk until the sugar dissolves.  Add the chili peppers, cucumber & shallots.  Stir & store in the fridge until you need it.

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for the peanut sauce

Whisk or shake all the ingredients together.  Taste & add more peanut butter – if you fancy – or more chili paste.  Your call.

for the skewers

Skewer the chicken – if you have a grill pan.  It might be tough to use skewers in a frying pan.  I only stuck the skewers in an inch or so & cut them short with scissors.

Put 1-2 TBS olive oil in a frying pan or spray your grill pan with cooking spray.  Heat on high until the chicken begins to brown (turning a few times) and when the chicken is heated through (or your real meat is cooked) – serve it – either over rice or as an appetizer –  garnished with the peanut sauce & cucumber salad & any other garnish you choose.  Devour!

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Avocado & Jalapeno Quesadilla with Vegan Sriracha Mayo Dipping Sauce

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Is a quesadilla REALLY a recipe?  Of course not.  But I made one yesterday & I photographed it & now I am going to share the details.

The only news here for me are these uncooked tortillas.

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They really DO heat (in a dry pan) in sixty seconds and, for some reason, I feel way classier using them.  If you want go get crazy & make homemade tortillas – like the spinach ones I made in the photo below – the recipe is HERE.  They are really easy but they do take longer than sixty seconds.

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Vegan Sriracha Mayo Dipping Sauce

Blend 1/3 cup vegan (or regular) mayo with 1-2 TBS sriracha.

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Avocado & Jalapeno Quesadilla

INGREDIENTS

Tortillas – I used the uncooked ones but any kind will do

Cheese (vegan or otherwise) – I used a pizza blend of cheddar & mozzarella

Avocado – sliced

Jalapeno – seeded & diced

Tomato – diced

Cilantro

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DIRECTIONS

If using the uncooked tortillas, cook them up until they JUST begin to brown – like you see above.  When those are ready – assemble the quesadilla in a grill or frying pan over med-high heat.  I stacked cheese & tomato & jalapeno & then avocado (I forgot to add the cilantro!), topped it with another tortilla & pressed it with the lid from another pan.  After a few minutes – maybe 2 – I flipped it.  When it was nicely browned on both sides – I sliced it up & drizzled it with the sriracha mayo & shoved it in my face like it was my first meal in weeks.  I then sat in a food coma for several hours.  It happens.  Don’t judge.

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Spicy Extra Crispy Southern Fried Chicken & Fireball Cinnamon Whiskey

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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vromans front

vromans back

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Ok, well, I haven’t eaten chicken since the late eighties & I have never made fried chicken.  I did make a cauliflower version – my Spicy Southern Fried Cauliflower and Delta Dipping Sauce with Smashed Baked Potatoes and White Gravy and Buffalo Mac & Cheese.  I loved it!

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But my chicken-loving boyfriend, Miles, was in town this week & I had promised him for months that I would make him fried chicken on this trip.  So – we went to the amazing Super King and bought 2.5 pounds of chicken for under $4.  I got two breasts & two drumsticks.  After breading & frying, one of those breasts weighed in at 14 ounces!  That is nearly a pound of fried chicken in just one piece.  The drumsticks weighed about 8 ounces after breading & frying.  That amount of chicken could feed 4-6 people.  Crazy.

Anyway, I was somewhat intimidated to make this dish, primarily because Miles is a very picky eater & because I couldn’t try it myself to test its worthiness but – a promise is a promise – so I did it.  And I think it was a huge success!  It came out golden on the outside, moist on the inside & was very crispy.  I was dying to eat it myself but I had my fried cauliflower & Delta dipping sauce with which to console myself and console myself I did.

I included a bottle of Miles’ new favorite sipping whiskey in some photos because the bottle is pretty & because it really was what Miles washed his chicken down with.  That & a Bud Light.

Miles’ contribution to the meal can be seen in the frame with the whiskey – little bowls of the spiciest, pan-fried red potatoes.  They were little bowls because both of us kept sneaking bits out of the pan every time we went near it & pretty much devoured the lot before the chicken was ready to serve.

The Delta dipping sauce is really a spicy Thousand Island dressing but it is delicious & I strongly suggest you try it – even on a salad.  That way – you can maximize the fat intake of a single meal.  🙂  Fuck it.

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Spicy Extra Crispy Southern Fried Chicken

3 lbs chicken

4 eggs

1/3 cup water

1 cup Frank’s Hot Sauce (or other hot sauce)

4 cups flour

2 tsp cayenne pepper

2 tsp each of S&P

2 tsp chipotle chili powder (or smoked or regular paprika)

2 tsp garlic powder

Lots of vegetable oil for frying

1 gallon zip lock baggy (not necessary but it makes life easier)

1 quart buttermilk

1 tsp each – salt, pepper & garlic powder

DIRECTIONS

Put the chicken pieces in a container & cover with buttermilk.  Marinate them like that in the fridge for a few hours.

Blend the eggs, hot sauce & water in a deep bowl.

Blend the flour, cayenne, S&P, chili powder & 2 tsp garlic powder in a Ziplock bag or a deep bowl.

When ready to cook the chicken, remove it from the buttermilk & sprinkle with S&P and garlic powder.

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Heat a lot of oil (I used enough that I could completely submerge a breast & drumstick – and cooked the chicken in two shifts) over medium heat.  MEDIUM HEAT.  If you have a kitchen thermometer – the oil should be 350 degrees.  I do not have one.  If you do not have one either – simply put the end of a wooden spoon or chopstick in the oil to test it.  When it reaches 350, little bubbles will creep up the wood.

Put the chicken in the flour mixture & completely coat it.  Then, dunk it in the egg mixture & coat it again & then back into the flour mix.  The crust should be fairy thick.  Then fry those bitches up!

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My pieces took 20-25 minutes to cook but that was because they were Flintstone-style gigantic hunks of chicken.  Normal pieces should cook in 14-18 minutes.  If the chicken seems to be browning faster than the inside is cooking – lower the heat.  Drain on paper towels.

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For the Delta dipping sauce

1/4 cup mayonnaise

1 tsp lemon juice

1/8 cup vegetable oil

1/8 cup sambal oelek (or other chili sauce)

1/8 cup ketchup

1/4 tsp paprika

1/4 tsp pepper

1/2 tsp onion powder

1/4 tsp mustard

1/2 tsp Worcestershire sauce

2-3 dashes hot pepper sauce (Tabasco or another brand)

1 garlic clove – minced

DIRECTIONS

Blend together & chill.

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Spicy Baked Parmesan Zucchini Chips with Delta Dipping Sauce

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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BathingandthesinglegirlCover vromans back

OK – let me start by expressing frustration with my photography.  These shots today are all wildly off & yellow & gross because I broke the bulb in my lamp & had to replace it with a fucking energy-saving thing that makes the light strobe & look yucky & – well – grrrrr.

And – I am deluged with other food bloggers & their SPECTACULAR images like this one from The Iron You.

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Homemade sriracha.  Fucking beautiful.

Or this one (or ANY one) from How Sweet It Is.

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And ANYTHING on my fucking HERO’S blog – Thug Kitchen.

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I included that cookbook promo here to also illustrate the Thug Kitchen IS SO MUCH COOLER THAN I AM – it hurts my soul!  I see the words “Expect that shit” and I am SO FUCKING JEALOUS that I am not Thug Kitchen that I feel actual physical anguish.  Expect that shit.  So simple.  Hilarious.   Tickles me & gives me butterflies of anxiety because it feels like a slap down.  And Thug Kitchen makes vegetarian, healthy food, too.  I mean my God.  How is it that I even show my face in public?   I am a loser & a fraud & a hack & a lame photographer & I have no hook.  Thug Kitchen.  I wish I could quit you.

That said – and after showing you what folks who know what they are doing throw in your grill – I present you with the least inspired & most poorly executed photos ever.   These photos are my food blog equivalent of the rape victim in the bathroom mirror, hacking her hair off or smearing lipstick all over her face.  This is me sliding down the shower wall crying.  Goddammit.

So – I guess I will just get on with it.

These guys look all fucked up because of white balance & whatever – but they tasted great!  I ate the entire batch.  Quickly.  Without regard for decency.  Or dignity.  Count yourself lucky that I didn’t just smash them into my face & hair in a fit of wild self-loathing.  That shit could happen.  It’s been a bad week – on lots of fronts.  Early this week, I ate a tiny piece of a pot truffle and lost my shit for 20 hours.  DO NOT EAT TINY PIECES OF POT TRUFFLES!!!!!   Granted – I am NOT a pot person. Never liked it.  Renders me slack-jawed & retarded.  Immediately.  One hit & I will watch the same 2 minutes of Family Guy over & over because I cannot follow the plot.  But – like – a bite smaller than a Hershey Kiss off this devil’s poison fucked my whole world up from 8:30pm until early evening the next day.  And I slept 8 hours in the middle.  Actually – the beginning.  I swallowed that thing and hit my bed like a felled tree.  I was out in minutes.  But I woke up in the morning into a scene from Fear & Loathing in Las Vegas.  My phone mocked me.  My dogs seemed foreign.  I couldn’t even begin to think of driving.  So – I cooked all day.  But it was awful.  AWFUL!  I don’t know.  Some of my favorite people are degenerate potheads that “wake & bake” and use terms like Sour Diesel & crystals and whatever.  They smoke all friggin’ day & somehow function.  It all seems so innocent.  But pot today isn’t your 1970’s dad’s pot that you stole when you were 14 and smoked the whole joint.  Trust me.  That truffle would be what Michael Jackson would have progressed to when his propofol stopped working.  If he’d survived the propofol.  One silly, regrettable bite & I nearly had a lost weekend.

Other things went wildly wrong, too.  Personal loss (yadda yadda yadda) – and not of the belly fat variety.  I am attempting to distract myself from my own self-pity by fostering this gorgeous lady – Piglet! – who is meant to arrive at my house any minute.

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She has very, very bad mange & it has rendered her bald.  Some mange dips & garlic washes will, we hope, restore her to a furry pup of whatever color she was born.  So – I am taking Piglet in – as a temporary stop – while her rescuer finds her a suitable forever home.  I am hoping she ratchets up my lagging sense of gratitude.

And  so – yes – the zucchini chips.  I made what you see from a single, though large, zucchini.  I also made it with egg wash though you could substitute milk with no issues.  They shrink down quite a bite – so – one big zuke did not go far.  Also – I had leftover Delta sauce from my Spicy Southern Fried Cauliflower and Delta Dipping Sauce with Smashed Baked Potatoes and White Gravy and Buffalo Mac & Cheese recipe

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so I dipped these zucchini chips in it & it was pretty awesome.  I definitely recommend that you whip some up.

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Spicy Baked Parmesan Zucchini Chips with Delta Dipping Sauce

INGREDIENTS

For the Delta dipping sauce

1/4 cup mayonnaise

1 tsp lemon juice

1/8 cup vegetable oil

1/8 cup sambal oelek (or other chili sauce)

1/8 cup ketchup

1/4 tsp paprika

1/4 tsp pepper

1/2 tsp onion powder

1/4 tsp mustard

1/2 tsp Worcestershire sauce

2-3 dashes hot pepper sauce (Tabasco or another brand)

1 garlic clove – minced

For the spicy baked zucchini chips

1 large zucchini – sliced into 1/4 inch rounds

2 eggs (or 1 cup milk)

5-10 shakes of your favorite hot sauce

1/2 cup bread crumbs

1/2 cup finely grated Parmesan (I used a microplane)

1 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

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DIRECTIONS

For the Delta dipping sauce

Whisk the ingredients together & chill.

For the spicy baked zucchini chips

Heat the oven to 425 degrees.

Whisk the eggs (or milk) with hot sauce.

In a different bowl, mix the dry ingredients.  Coat a baking rack well with cooking spray & place that rack on a cookie sheet (or crumbs & mess will go everywhere).  Then dip each zucchini round in the wet mix & then the dry & place on the cooking rack.  Bake at 425 for about 30 minutes.

Commence to chow.

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