COURGETTE CHIPS
Impress your friends with these easy courgette fritters
Provided by Good Food team
Categories Buffet, Canapes, Lunch, Snack, Supper
Time 10m
Number Of Ingredients 4
Steps:
- Dip sticks of courgettes in milk, then coat lightly in seasoned plain flour.
- Deep fry in very hot olive oil (a wok is ideal for this) for 2-3 minutes until golden and crispy. Drain and serve with grilled, chargrilled or panfried fish or steaks.
ZUCCHINI CHIPS RECIPE BY TASTY
Here's what you need: large zucchini, olive oil, salt, pepper, garlic powder
Provided by Robin Broadfoot
Categories Appetizers
Yield 1 serving
Number Of Ingredients 5
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!
Nutrition Facts : Calories 282 calories, Carbohydrate 8 grams, Fat 28 grams, Fiber 2 grams, Protein 3 grams, Sugar 4 grams
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
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
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.
COURGETTE (ZUCCHINI CHIPS) CRISPS
If you're looking for a low fat and healthy snack that's easy to make and tastes delicious, then this recipe is perfect for you. If you have a mandolin, we'd recommend using that to slice the courgette as you want them as thin as possible to make them nice and crispy, if not you can use a knife too. You'll know when the crisps are ready as they'll start to curl up and harden.
Provided by hello
Categories Vegan
Time 50m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 110C/230°F.
- Slice the courgette as thin as possible (the best way to do this is using a mandolin).
- Cover a baking tray with parchment paper and place the courgette slices on top. Add the honey and a sprinkle of mixed herbs on top and bake for 45 minutes (turning regularly).
Nutrition Facts : Calories 54.4, Fat 0.6, SaturatedFat 0.2, Sodium 16, Carbohydrate 11.8, Fiber 2, Sugar 10.6, Protein 2.4
More about "courgette chips recipes"
BAKED ZUCCHINI CHIPS (THIN & CRISPY) - DOWNSHIFTOLOGY
From downshiftology.com
4.9/5 (12)Calories 79 per servingCategory Snack
- 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.
BEST ZUCCHINI CHIPS RECIPE — HOW TO MAKE ZUCCHINI …
From delish.com
4.3/5 (6)Total Time 1 hr 40 mins
- Slice zucchini into very thin rounds, using a mandolin if you have one! Pat zucchini with paper towels to draw out excess moisture.
BAKED ZUCCHINI CHIPS - WHOLESOME YUM
From wholesomeyum.com
4.9/5 (11)Total Time 2 hrs 10 minsCategory SnackCalories 23 per serving
CRISPY BAKED ZUCCHINI CHIPS RECIPE | THE …
From themediterraneandish.com
CRISPY BAKED ZUCCHINI CHIPS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
CRISPY COURGETTE CHIPS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
AIR FRYER ZUCCHINI CHIPS - EASY NO BREADING RECIPE
From runningtothekitchen.com
32 EASY CHICKEN RECIPES FOR KIDS | CHICKEN DINNER IDEAS FOR A …
From foodnetwork.com
Author By
HEALTHY BAKED ZUCCHINI CHIPS | TABLE FOR TWO
From tablefortwoblog.com
COURGETTE CHIPS - NINJA TEST KITCHEN
From ninjatestkitchen.eu
EASY ZUCCHINI CHIPS - PUREWOW
From purewow.com
CRISPY COURGETTE FRIES | SNACK RECIPES | GOODTO
From goodto.com
COURGETTE FRIES RECIPE - BBC FOOD
From bbc.co.uk
COURGETTE CHIPS (ZUCCHINI FRIES) - THEOCOOKS
From theocooks.com
BAKED ZUCCHINI CHIPS (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
HOW TO MAKE THE PERFECT COURGETTE CHIPS - THE GUARDIAN
From theguardian.com
SKILLET CHOCOLATE CHIP COOKIE RECIPE - NYT COOKING
From cooking.nytimes.com
You'll also love