“These are the best ever.” — Hannah, recipe tester, age 5
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
HEAT AND GREASE: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper and spray with vegetable oil spray.
SHRED: Place dish towel on cutting board, and place box grater on top. Shred zucchini on large holes of box grater.
SQUEEZE: Gather ends of towel together, twist tightly, and squeeze over sink to drain as much liquid as possible. Transfer zucchini to bowl.
MIX: Add panko, cheddar, egg, garlic powder, and salt to bowl with zucchini. Stir mixture with rubber spatula until combined.
PORTION AND FLATTEN: Use 1-tablespoon measuring spoon to scoop and drop zucchini mixture onto baking sheet in 12 mounds (about 1 heaping tablespoon each). Gently press each mound to flatten into thin circle.
Water, water, everywhere! Squeezing some water out of the shredded zucchini in this recipe prevents the crisps from turning soggy. Can you guess which of these ingredients has the MOST water?
Zucchini is made up of 94% water (so, it’s mostly water). Apples and oranges have a lot of water, too (86% and 89%).