EASY BAKED ZUCCHINI CHIPS
The garlic olive oil is the secret here. Try to find garlic-infused olive oil; I found it at a local olive oil producer.
Provided by Lorie
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 30m
Yield 2
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place zucchini in a bowl. Drizzle olive oil over zucchini and lightly toss to coat; season with salt. Spread zucchini onto a baking sheet.
- Bake in the preheated oven until lightly browned, about 20 minutes.
Nutrition Facts : Calories 69.1 calories, Carbohydrate 2 g, Fat 6.9 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 1 g, Sodium 166 mg, Sugar 1 g
BAKED ZUCCHINI CHIPS (EASY & CRISPY!)
Learn how to make crispy zucchini chips in the oven (or the dehydrator or air fryer)! This recipe is easy and healthy, with 5 flavor ideas.
Provided by Maya | Wholesome Yum
Categories Snack
Time 2h10m
Number Of Ingredients 3
Steps:
- Preheat oven to 200 degrees F (93 degrees C).
- Allow chips to cool in the oven with the heat off and the door propped slightly open (they will crisp up more as they cool).
Nutrition Facts : Calories 23 kcal, Carbohydrate 2 g, Protein 1 g, Fat 2 g, SaturatedFat 0.3 g, Sodium 150 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 1.2 g, ServingSize 1 serving
CRISPY BAKED ZUCCHINI CHIPS RECIPE
Perfectly crispy baked zucchini chips! Tasty, healthy, low-calorie, vegan, gluten-free snack that everyone loves. And if you like to dip your chips, make tzatziki sauce to go along!
Provided by The Mediterranean Dish
Categories Sides
Number Of Ingredients 5
Steps:
- If you plan to have a dip for your zucchini chips, make Greek Tzatziki sauce according to this recipe. Cover and refrigerate for now.
- For zucchini, again make sure they have been sliced thinly and evenly to about 1/8-inch rounds. Using a mandoline is the best way to do this.
- Spread zucchini slices on large sheets of paper towel. Sprinkle zucchini with kosher salt, then cover with more paper towel. Now, place a sheet pan on top of covered zucchini and add a plate or a cutting board to weigh the sheet pan down (the idea here is to squeeze out any excess water from zucchini.) Leave for 15 to 20 minutes.
- Preheat oven to 245 degrees F (anywhere from 225 degrees F to 245 degrees F will work depending on your oven.)
- Line large sheet pan (or two sheet pans if needed) with parchment paper. Brush parchment lightly with extra virgin olive oil. Arrange zucchini slices on top of parchment in one single layer.
- Brush zucchini lightly with extra virgin olive oil. Sprinkle harissa spice blend on top (optional, but adds great flavor!)
- Bake in heated oven for 1 1/2 to 2 hours until crisp and golden. If some of the zucchini chip are still damp, remove the ones that have crisped up, and return sheet pan to bake until all zucchini is nice and crispy.
- Serve warm or at room temperature with a side of Greek tzatziki sauce.
Nutrition Facts : Calories 26 calories, Sugar 1.6 g, Sodium 295.6 mg, Fat 1.9 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 1.9 g, Fiber 0.6 g, Protein 0.8 g, Cholesterol 0 mg
OVEN FRIED ZUCCHINI CHIPS
Make and share this Oven Fried Zucchini Chips recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 51, Fat 1.2, SaturatedFat 0.4, Cholesterol 1.3, Sodium 129.6, Carbohydrate 7.5, Fiber 1.1, Sugar 2.6, Protein 3
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.
ZUCCHINI PARMESAN CRISPS
A healthy snack that's incredibly crunchy, crispy and addicting!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat vegetable oil in a large skillet over medium high heat. In a large bowl, combine Panko and Parmesan; set aside. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate. Serve immediately.
ZUCCHINI CHIPS
Provided by Food Network Kitchen
Time 1h20m
Number Of Ingredients 1
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 CHIPS
Here is a new way to use all the zucchini that will soon be coming out of your gardens. From Gourmet Magazine. Special equipment: a deep-fat thermometer; an adjustable-blade slicer; 2 sieves
Provided by Bev I Am
Categories Lunch/Snacks
Time 32m
Yield 8-10 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 783.5, Fat 82, SaturatedFat 10.6, Sodium 2.8, Carbohydrate 12.7, Fiber 0.7, Sugar 0.5, Protein 1.9
AIR FRYER ZUCCHINI CHIPS
Crispy garlic flavored air fryer zucchini chips make the best healthier snack. With no breading, this recipe is easy and quick!
Provided by Gina Matsoukas
Categories Appetizers
Time 25m
Number Of Ingredients 4
Steps:
- Lay zucchini slices in a single layer on a paper towel. Sprinkle salt generously on top of each slice and let sit for 5-10 minutes.
- Pat the zucchini dry with a paper towel or cloth then place zucchini in a large bowl.
- Add olive oil and garlic powder to the bowl. Toss the zucchini until well combined.
- Arrange the zucchini slices in the air fryer either on trays or in the basket in a single layer. (*see note)
- Air fry at 400°F for 15-20 minutes. Check zucchini around the 10 minute mark and remove any chips to a cooling rack that are crispy or starting to turn golden brown around the edges.
- Continue air frying until each zucchini chip is crispy and golden around the edges. Cool chips on a wire rack for a few minutes before serving to help retain crispness.
Nutrition Facts : Calories 134 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 294 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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
EASY OVEN-BAKED ZUCCHINI CHIPS
Thin, crispy, and irresistible! These zucchini chips are a great way to use up all that zucchini in your garden!
Provided by Julie Chiou
Categories Snack
Time 2h10m
Number Of Ingredients 3
Steps:
- Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
- Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
- After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.
- Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
- In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
- Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
- Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
- Let cool before removing and serving.
- Keep in an airtight container for no more than 3 days.
Nutrition Facts : ServingSize 10 chips, Calories 54 kcal, Carbohydrate 1 g, Fat 5 g, Sugar 1 g
CRISPY BAKED ZUCCHINI CHIPS
Coated with olive oil, spices and parmesan, then baked into crispy perfection, these zucchini chips are amazing.
Provided by Vered DeLeeuw
Categories Side Dish
Time 1h10m
Number Of Ingredients 6
Steps:
- Preheat your oven to 425 degrees F. Line a rimmed baking sheet with high-heat-resistant parchment paper and coat it with olive oil spray.
- Slice the zucchini into 1/8-inch-thick rounds. Sprinkle the slices with 1 teaspoon of kosher salt. Place the salted zucchini in a colander in the sink and let them stand for 30 minutes at room temperature. This should draw some of the water out. After 30 minutes, rinse and blot dry the zucchini slices using paper towels.
- Arrange the zucchini slices in a single layer on the prepared baking sheet. Spray them with olive oil. Bake them for 15 minutes.
- Remove the baking sheet from the oven. Sprinkle the zucchini slices with the remaining 1/4 teaspoon of kosher salt, black pepper, garlic powder, and grated Parmesan.
- Return the pan to the oven and continue baking until the zucchini slices are browned and crisp, 15-20 more minutes.
Nutrition Facts : ServingSize 0.25 recipe, Calories 106 kcal, Carbohydrate 5 g, Protein 3 g, Fat 9 g, Sodium 260 mg, Fiber 1 g, Sugar 2 g
BAKED ZUCCHINI CHIPS
I love using these as a healthier alternative to fries or chips with my meals. Very yummy!
Provided by laureng
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 13.4 g, Cholesterol 2.4 mg, Fat 8.5 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 311.1 mg, Sugar 2.4 g
PARMESAN BASIL BAKED ZUCCHINI CHIPS
These easy, cheesy baked zucchini chips are addictive. They are perfect to serve with dinner or just as an afternoon snack. The ingredients are kept to a minimum and can be switched up based on what you have in the kitchen. In our recipe below, we make use of fresh basil, but most fresh herbs would be welcome. We particularly love dill. The cheese can be swapped out, too. Sharp cheddar or other hard cheeses work well.
Provided by Adam and Joanne Gallagher
Categories Side Dish, Appetizer
Time 45m
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Slice zucchini into 1/4-inch thick rounds. Toss with the oil until well coated.
- In a shallow dish, stir the Parmesan, bread crumbs, basil, garlic powder, salt, and pepper together. Place each zucchini round into the Parmesan mixture and press the coating onto both sides.
- Arrange zucchini in a single layer on the prepared baking sheet. Bake until browned and the coating is crisp, 25 to 30 minutes.
Nutrition Facts : Calories 132, Protein 5 g, Carbohydrate 11 g, Fiber 1 g, Sugar 3 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 6 mg
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- Pour a thin layer of olive oil in the bottom of a medium to large sauté pan and turn the heat to medium. Let it heat up while you start preparing the zucchini.
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- Slice zucchini into very thin rounds, using a mandolin if you have one! Pat zucchini with paper towels to draw out excess moisture.
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- Using a sharp knife, slice the zucchini into rounds about ? inch thick?basically, as thin as possible. (You can speed up the process by using a mandoline or the slicing side of a box grater, but a knife works just fine.)
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- Transfer the trays to the oven and bake until the zucchini rounds are dry and crisp. They will turn lightly golden toward the end of the cook time. If they are browning too much and haven't fully dried, lower the oven temperature to 225°F. The whole process will take about 2 hours.
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- 2. Using a mandolin or a very sharp chef’s knife, thinly slice zucchini into rounds about ½-inch thick. Using paper towels, gently press as much excess liquid as you can from the slices to help them crisp up properly.
- 3. Arrange zucchini in a neat, single layer on the prepared baking sheets. Using a pastry brush, coat each slice with a thin layer of oil. (Alternatively, give them a quick mist with a cooking spray.) Sprinkle lightly with salt and pepper.
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- Set a colander over a large bowl. Toss the zucchini with 1 tablespoon of kosher salt and transfer to the colander. Let stand for 1 hour. Using your hands, squeeze the zucchini, a small handful at a time, to remove any remaining liquid.
- Set a wire rack over a rimmed baking sheet. Heat 1/4 inch of grapeseed oil in a large, heavy-bottomed skillet until shimmering. Fry the garlic over moderate heat until light golden, about 1 minute. Using a slotted spoon, transfer the garlic to the wire rack.
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- Using a mandoline, slice the zucchini on the thinnest setting possible (usually 1/8" or 1/16" thick).
- Place the zucchini slices in a large mixing bowl. Drizzle the oil over the zucchini slices and toss gently to coat, being careful not to break the slices.
- Line two baking sheets with parchment paper. Arrange the zucchini slices on the parchment paper so they are not touching. But you can place them close to each other, as they'll shrink when they cook.
ZUCCHINI CHIPS - VEGAN - PLANT-BASED DIET RECIPE - …
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- Preheat the oven to 425 degrees F. In a shallow bowl, mix together the bread crumbs, nutritional yeast (or vegan cheese if using), spices, and herbs.
- Pour the non-dairy milk into a small bowl. Dip the zucchini slices into the milk and then into the bread crumb mixture. Place each slice on a baking rack placed on a sheet pan and bake for 30 minutes.
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- Line a sheet pan with paper towels and place zucchini rounds on top in a single layer. Sprinkle with coarse salt and cover with more paper towels. Place something somewhat heavy on top like another sheet pan or cutting board. Let sit for about 15 minutes. During this time the salt is drawing out excess moisture, which will help the breading stick better.
- Dip each zucchini round first in the whisked egg and then the breadcrumbs, making sure they're completely coated.
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- In a large, heavy saucepan, heat the pure olive oil to 350°. Set a wire rack over a large baking sheet and cover it with paper towels.
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