Zucchini Chips Recipe 415 Food

ZUCCHINI CHIPS

Steps:

• Line a baking sheet with a silicone mat; coat generously with cooking spray. Slice a small zucchini 1/16 to 1/8 inch thick using a mandoline. Arrange on the baking sheet in a single layer; coat the zucchini with cooking spray and sprinkle with salt. Bake at 250 degrees F, 50 minutes, rotating the baking sheet halfway through. Flip the slices; continue baking until browned, 30 to 40 more minutes. Transfer the chips to a rack to cool.

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.

BAKED ZUCCHINI CHIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat. Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini.
• Bake in the preheated oven until zucchini are tender and cheese is browned, about 15 minutes.

OVEN FRIED ZUCCHINI CHIPS

Steps:

• Cut zucchini into 1/4 inch thick slices; set aside.
• Combine egg substitute and Italian dressing in a small bowl, stir well.
• Combine bread crumbs,
• Parmesan cheese and pepper in a small bowl; stir well.
• Dip zucchini in egg mixture, dredge in bread crumb mixture.
• Place zucchini on a baking sheet coated with cooking spray.
• Bake at 475 degrees for 5 minutes, turn and bake an additional 5 minutes or until golden.
• Serve immediately.

ZUCCHINI OVEN CHIPS

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.

ZUCCHINI CHIPS

Steps:

• Fill a deep 10- to 12-inch heavy skillet (preferably cast-iron) halfway with oil and heat over moderate heat until it registers 360°F on thermometer.
• Put flour in a shallow bowl, then fill another bowl halfway with cold water.
• Cut zucchini into paper-thin rounds with slicer, then separate slices.
• Put 12 slices in 1 sieve and dip into water, shaking off excess.
• Transfer slices to flour and dredge, then gently shake in second sieve to remove excess flour.
• Fry coated slices in oil, turning and separating, until golden brown, 1 to 2 minutes.
• Transfer zucchini chips with a wire-mesh or slotted spoon to paper towels to drain, then season lightly with salt.
• Coat and fry remaining slices in same manner.
• Serve warm.
• Note: • Chips can be made 2 hours ahead and kept at room temperature.
• Reheat in a 350°F oven 8 to 10 minutes.

FRIED ZUCCHINI CHIPS

Steps:

• Cut zucchini into 1/4 inch thick slices; set aside.
• Combine egg substitute and Italian dressing in a small bowl, stir well.
• Combine bread crumbs,.
• Parmesan cheese and pepper in a small bowl; stir well.
• Dip zucchini in egg mixture, dredge in bread crumb mixture.
• Heat oil, then fry zucchini till golden brown, turning once.
• Place fried zucchini on paper towel to drain and sprinkle with salt and pepper to taste.
• Serve immediately.

ZUCCHINI CHIPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Cut the zucchini into ⅛- to ¼-inch (3- to 6-mm) slices. Arrange on the baking sheet, ensuring the slices aren't overlapping, otherwise they won't dry out properly. Brush the slices with olive oil, then season with salt, pepper, and garlic powder. Flip the slices over and repeat.
• Bake for 25-35 minutes, flipping halfway, until golden brown. Let cool to room temperature. The zucchini will continue to get crispier as they cool.
• Enjoy!

ZUCCHINI CHIPS

Steps:

• Fill a deep 10- to 12-inch heavy skillet (preferably cast-iron) halfway with oil and heat over moderate heat until it registers 360°F on thermometer.
• Put flour in a shallow bowl, then fill another bowl halfway with cold water. Cut zucchini into paper-thin rounds with slicer, then separate slices. Put 12 slices in 1 sieve and dip into water, shaking off excess. Transfer slices to flour and dredge, then gently shake in second sieve to remove excess flour.
• Fry coated slices in oil, turning and separating, until golden brown, 1 to 2 minutes. Transfer zucchini chips with a wire-mesh or slotted spoon to paper towels to drain, then season lightly with salt. Coat and fry remaining slices in same manner. Serve warm.

BAKED ZUCCHINI CHIPS

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese.
• Place the egg whites in a separate bowl.
• Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.
• Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.

OVEN FRIED ZUCCHINI CHIPS

Steps:

• Cut zucchini into 1/4-inch thick slices; set aside. Combine egg substitute & Italian dressing in a small bowl; stir well. Combine bread crumbs, Parmesan cheese and pepper in a small bowl; stir well. Dip zucchini in egg mixture; dredge in bread crumb mixture. Place zucchini on a baking sheet coated with cooking spray. Bake at 475*F for 5 minutes; turn & bake additional 5 minutes. Serve immediately.