RANCH ZUCCHINI CHIPS
Dill pickle potato chips meet ranch-flavored potato chips but made with zucchini instead of potato and baked instead of fried.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 1h30m
Yield 4
Number Of Ingredients 6
Steps:
- Slice the zucchini using a mandoline into 1/16-inch-thick rounds. Spread out on a clean work surface and sprinkle with salt. Let sit for 10 minutes. Remove as much moisture from the zucchini slices as you can with a paper towel.
- Preheat the oven to 220 degrees F (105 degrees C).
- Combine zucchini chips and olive oil in a large bowl and stir to coat. Season with ranch powder and dill and gently stir to coat.
- Spray 2 large baking sheets with nonstick cooking spray. Arrange zucchini slices on the sheets in one layer, 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 33.9 calories, Carbohydrate 2.5 g, Fat 2.5 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 166.3 mg, Sugar 0.8 g
RANCH ZUCCHINI FRIES
These round "fries" are breaded and baked for an addicting crunch. Plus, the easy homemade ranch seasoning makes them super-zesty.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the ranch seasoning: Mix together the parsley and/or dill, chives, garlic powder, onion powder, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Set aside.
- For the zucchini fries: Adjust 2 oven racks to the top and bottom thirds of the oven and preheat oven to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
- Combine the flour with half of the ranch seasoning in a large re-sealable plastic bag. Put the eggs in another large plastic bag; put the breadcrumbs in a third large plastic bag.
- Add about a half of the zucchini rounds to the flour, and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
- Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes.
- Make the ranch dressing: Whisk together the remaining ranch seasoning with the buttermilk, mayonnaise and vinegar. Serve with the Ranch Fries.
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
ZUCCHINI OVEN CHIPS
This is such a tasty and healthy snack, and so simple. Recipe courtesy of Cooking Light magazine, and a real "Keeper" in my family! Wonderful to dip in Ranch dressing too! The kids even ask for this as a snack!
Provided by Stacky5
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Combine all ingredients except for zucchini and milk in a medium bowl, stirring well with a whisk.
- Place milk in shallow bowl.
- Dip zucchini slices in milk, and dredge in breadcrumb mixture.
- Place coated slices on an ovenproof wire rack coated with Pam cooking spray. Place rack on a cookie sheet.
- Bake at 425°F for 25 to 30 minutes, or until browned and slightly crisp.
Nutrition Facts : Calories 72.2, Fat 2.6, SaturatedFat 1.4, Cholesterol 6.2, Sodium 154.5, Carbohydrate 8.1, Fiber 1.1, Sugar 2.8, Protein 4.5
GUILT-FREE AIR FRYER RANCH ZUCCHINI CHIPS
Ranch dressing gives these breaded zucchini chips a zesty flavor. Cooking them in an air fryer gives you the crispiness, but not the guilt, of traditional frying. Serve with ranch dressing to dip, if desired.
Provided by fabeveryday
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Combine flour, salt, and pepper in a bowl.
- Pour ranch dressing into a bowl.
- Combine bread crumbs, Parmesan cheese, and garlic powder in a third bowl.
- Dredge each piece of zucchini in flour mixture and then dip into ranch dressing, coating both sides and shaking off excess dressing. Dip into bread crumb mixture next, pressing the breading lightly onto each zucchini chip.
- Spray the air fryer basket with cooking spray, then place breaded zucchini chips in the basket in a single layer. Cook for until browned, 5 to 6 minutes. Repeat with remaining zucchini chips.
Nutrition Facts : Calories 243.1 calories, Carbohydrate 16.5 g, Cholesterol 12.5 mg, Fat 17.8 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 522.2 mg, Sugar 2.5 g
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