Crispy Garlic Parmesan Squash Chips Food

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 SQUASH CHIPS

Steps:

• Preheat oven to 400° and line a baking sheet with parchment paper. In a large bowl toss together squash and olive oil. Season generously with salt, pepper, and red pepper flakes.
• In a shallow bowl mix together panko, parmesan, and parsley. One at a time dip squash into panko mixture, pressing to coat then place on prepared baking sheet.
• Bake until golden and crispy, 30 minutes, flipping halfway through. Meanwhile make dipping sauce: In a small bowl, stir together sour cream, lemon juice, and parsley. Season with salt and pepper. Serve chips with dipping sauce.

ZUCCHINI PARMESAN CRISPS

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.

CRISPY PARMESAN BAKED SQUASH

Steps:

• Preheat oven to 350°F.
• Toss the cut squash with the oil in a medium mixing bowl. Take each round out, tapping off excess oil, and place them in a single layer on a large baking sheet being mindful to leave a little space between each.
• In a small mixing bowl, combine the parmesan cheese, bread crumbs, garlic powder, onion powder, salt and pepper.
• Spoon bread crumb mixture evenly over each squash round, pressing down lightly on each one.
• Bake for 15 minutes, or until squash is soft, but not mushy. Remove and serve.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings!

GARLIC PARMESAN ZUCCHINI CHIPS RECIPE BY TASTY

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!

CRISPY GARLIC PARMESAN SQUASH CHIPS

Steps:

• Line several baking sheets with parchment paper.
• Add the sliced squash to a large bowl. Drizzle with the olive oil and toss to evenly coat. Salt & pepper the squash, to taste.
• In another large bowl, add the bread crumbs, cheese, and spices. Toss them to evenly combine.
• Working one at a time, dip each slice of squash into the cheese crumb coating-- use your fingers to gently press the coating onto both sides to ensure it sticks.
• As they're coated, transfer the squash chips to a prepared baking sheet. Moving onto another when the previous one is full until all the squash is prepared.
• Lightly spray the tops of the chips with non stick cooking spray. Bake at 450 degrees for 10 minutes.
• Carefully remove the baking tray(s) from the oven. Use a fork or tongs to flip each slice over. Lightly spray the chips again with non stick cooking spray.
• Return the chips to the oven for an additional 8-10 minutes. Remove the cooked chips from the oven. Let them rest for 1-2 minutes, before transferring to a plate and serving. Repeat as necessary until all the chips are cooked.