Culinary Cannabis

Zucchini Chips Story
Hello Everyone!
Thanks for stopping by today to talk about a junk food favorite, maybe made a little better. I first had deep fried zucchini “fries” at that casual restaurant named for a day of the week that we all are thankful
for when it rolls around. They were served piping hot with a mayo-based dipping sauce. The perfect combination of healthy (we’re eating a vegetable, after all) and decadent (due to the deep frying).
Since high temperatures destroy the cannabinoids that we have worked so hard to infuse, deep frying
my zucchini “fries” wouldn’t work. I also had a hard time keeping the long fries intact. So, lets slice the
zucchini into discs or chips. Then, instead of deep frying, I hit on the idea of baking the chips. Granted,
they do not come out quite as crispy as a deep-fried snack, but the ‘lifted’ factor makes up for it.
I used a super lemon haze strain in my infused mayonnaise that is the both the dipping sauce and the glue that holds on the panko and parmesan topping. The lemon pairs well with the zucchini. Spraying
the baking sheet with Non-stick cooking spray before adding the chips to the sheet pretty much
eliminates the need to flip the chips during baking.
I’d love to hear from you if you try the recipe. Tag me in a photo of the chips you made!

Fried Zucchini Chips
2 medium zucchini, sliced into ¼ inch discs
¾ cup infused mayonnaise
3 T sriracha
1 ½ c panko breadcrumbs
½ c finely grated parmesan cheese
1 t Salt
Preheat oven to 350 F.
Line baking sheet with parchment paper and spray lightly with non-sƟck cooking spray (PAM) and set
aside.
Place zucchini slices on paper towel lined plate. Salt lightly on both sides and allow to rest for 15
minutes. Blot any moisture that has accumulated on the slices.
Combine mayonnaise and siracha in small bowl and mix to combine.
Combine panko and parmesan in another bowl or plate.
Dip slices into mayonnaise mixture then panko mixture. Place on parchment lined baking sheet. Once
all slices are coated, spray the top of slices with cooking spray.
Bake in preheated oven for 15 minutes or unƟl golden brown.
Serve with additional mayo-sriracha sauce if desired.

As always start with a small serving till you know your tolerance level of infusion. Keep infused products out of children and pets reach.

Culinarily Yours in Cannabis

Mary Ann