GARLIC PARMESAN ZUCCHINI CHIPS RECIPE BY TASTY
Here's what you need: large zucchinis, bread crumbs, parmesan cheese, fresh basil, garlic powder, salt, pepper, red pepper flakes, eggs, mayonnaise, lemon juice, garlic powder, salt, pepper
Provided by Tasty
Categories Snacks
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut off top and bottom of zucchinis and slice zucchinis into ½ - ¼ inch (6-12 cm) slices.
- In a small bowl, whisk eggs together.
- Preheat oven to 450ºF (230ºC).
- In a large bowl, mix together bread crumbs, parmesan cheese, basil, red pepper flakes, pepper, garlic powder, and salt.
- Take a zucchini slice and dip it in egg wash, then coat it in bread crumb mix, coating all sides and patting mixture onto both side, then place the slice on a large baking sheet. Repeat for all slices.
- Bake in oven for 15-20 minutes or until chips are golden brown. Flip halfway through.
- In a small bowl, mix together mayonnaise, lemon juice, garlic powder, salt, and pepper.
- Serve with dipping sauce.
- Enjoy!
Nutrition Facts : Calories 655 calories, Carbohydrate 76 grams, Fat 27 grams, Fiber 6 grams, Protein 25 grams, Sugar 8 grams
ZUCCHINI PARMESAN CRISPS
Try Ellie Krieger's Zucchini Parmesan Crisps from Healthy Appetite with Ellie Krieger on Food Network � they're crispy like potato chips, but much healthier.
Provided by Ellie Krieger
Categories appetizer
Time 50m
Yield 4 servings, serving size 1/2 cup
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
- Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
- Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
PARMESAN ZUCCHINI CHIPS RECIPE BY TASTY
Here's what you need: medium zucchinis, Simple Truth™ Organic Olive Oil, kosher salt, Simple Truth™ Organic Panko Bread Crumbs, Simple Truth Organic® Grated Parmesan, Simple Truth™ Organic Garlic Powder, Simple Truth™ Organic Oregano Leaves, Simple Truth™ Plant Based Tzatziki Cauliflower Dip
Provided by Kroger
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F (230°C). Line 2 baking sheets with parchment paper.
- In a large bowl, gently toss the zucchini slices with the olive oil and salt to coat.
- In a separate large bowl, mix together the Parmesan, panko bread crumbs, garlic powder, and oregano. Add the zucchini slices to the cheese mixture, pressing to coat on both sides. Arrange the zucchini slices on the prepared baking sheet, topping with any remaining cheese mixture.
- Bake the chips for 14-16 minutes, rotating halfway through, until golden brown.
- Serve with Simple Truth™ Plant Based Tzatziki Cauliflower Dip.
- Enjoy!
Nutrition Facts : Calories 151 calories, Carbohydrate 16 grams, Fat 7 grams, Fiber 1 gram, Protein 6 grams, Sugar 3 grams
ZUCCHINI PARMESEAN CRISPS
Love this recipe.
Provided by Crystal Wilkinson @RUBYSCHEF
Categories Vegetables
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Line two baking sheets with foil that has been crumpled and spread back out and spray lightly with vegetable spray.
- Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
- In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper. Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
- Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
- Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)
ZUCCHINI PARMESAN CRISPS
From the Food network show Healthy Appetites with Ellie Krieger. Weight watchers points per serving 2
Provided by couponmommy123
Categories Low Cholesterol
Time 35m
Yield 4 1/2 cup servings, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
- Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
- Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
- serving size, 1/2 cup.
CRISPY ZUCCHINI CHIPS WITH PARMESAN
Steps:
- Pour a couple inches of oil into a large, shallow, heavy gauge or cast-iron pot. Heat over medium heat until a deep-fry thermometer reads 350 degrees F.
- Place the flour into a shallow, medium container. Sprinkle with salt and pepper. Whisk the eggs, buttermilk, oregano, thyme and granulated garlic in another shallow, medium container. To a third shallow container, add the panko crumbs. Sprinkle with salt and pepper.
- Working in batches, dredge the the zucchini in the flour, patting off the excess. Next, dip into the buttermilk mixture. Moisten completely, and allow the excess liquid to drip away. Place the zucchini into the panko crumbs and coat evenly. As you work, lay the zucchini chips onto a parchment-lined baking sheet.
- Once the oil is ready, fry the zucchini chips in batches, until they are a crispy golden brown, 2 to 4 minutes. Transfer the fried zucchini to paper-towel-lined dish and drain.
- Serve the crispy zucchini on a platter immediately. Sprinkle with Parmesan and parsley, and serve with Roasted Garlic Aioli and lemon wedges
- Preheat the oven to 425 degrees F.
- Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
- In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.
PARMESAN-RANCH ZUCCHINI CHIPS
Love potato chips but watching your carb intake? Zucchini chips are a great alternative. They require some patience but are crunchy, flavorful, and downright addicting!
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 1h35m
Yield 4
Number Of Ingredients 6
Steps:
- Slice zucchini into 1/16-inch-thick rounds using a mandoline. Place on a clean work surface and sprinkle with salt. Let sit for 10 minutes.
- Dab zucchini slices with paper towels to remove as much moisture as you can.
- Preheat the oven to 220 degrees F (105 degrees C).
- Place zucchini in a large bowl. Add oil and gently stir to coat. Add grated Parmesan cheese and ranch powder and gently stir to coat.
- Spray 2 large baking sheets with nonstick cooking spray. Arrange zucchini slices on the sheets, making sure none are overlapping.
- Bake in the preheated oven for 40 minutes. Carefully flip the slices and continue baking for 30 minutes, or until desired crispiness is reached. Transfer to a paper towel-lined plate.
Nutrition Facts : Calories 39.2 calories, Carbohydrate 2.6 g, Cholesterol 1.1 mg, Fat 2.8 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 185.3 mg, Sugar 0.9 g
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