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
AIR FRYER ZUCCHINI CHIPS
Crunchy, cheesy fried zucchini chips without the guilt of deep frying. This is the perfect way to make use of those abundant zucchini from the garden! Serve with marinara sauce for dipping.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 34m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an air fryer to 350 degrees F (175 degrees C) before you begin preparing the zucchini.
- Combine panko and Parmesan cheese on a plate. Dip 1 zucchini slice into beaten egg then into panko mixture, pressing to coat. Place zucchini slice on a wire baking rack and repeat with remaining slices. Lightly spray zucchini slices with cooking spray.
- Place as many zucchini slices in the air fryer basket as you can without overlapping them.
- Cook for 10 minutes. Flip with tongs. Cook for 2 minutes more. Remove from air fryer and repeat with remaining zucchini slices.
Nutrition Facts : Calories 159.5 calories, Carbohydrate 21.1 g, Cholesterol 59.7 mg, Fat 6.6 g, Fiber 0.5 g, Protein 10.8 g, SaturatedFat 3.3 g, Sodium 383.8 mg, Sugar 1.1 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
OVEN FRIED ZUCCHINI CHIPS
Make and share this Oven Fried Zucchini Chips recipe from Food.com.
Provided by Rachaels Kitchen Go
Categories Vegetable
Time 20m
Yield 8 , 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 61.2, Fat 2.1, SaturatedFat 0.5, Cholesterol 1.2, Sodium 150.6, Carbohydrate 7.8, Fiber 1.1, Sugar 2.1, Protein 3.2
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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.
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- Place flour and eggs in separate shallow bowls. Combine panko (or breadcrumbs), Parmesan and lemon zest in a third shallow bowl. Dredge zucchini slices in the flour, shaking off any excess. Next, dip the zucchini in the eggs, turning to coat. Then, dredge in the breadcrumb mixture.
- Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add about one-fourth of the zucchini rounds. Cook, turning once, until browned and crispy, 1 to 2 minutes total. Transfer to the prepared rack and baking sheet and place in the oven to keep warm. Repeat with the remaining zucchini, adding the remaining 1/4 cup oil halfway through. Sprinkle with salt and serve immediately.
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- Heat about 1-2 inches of oil in a Dutch oven (I like to use cast iron). You can also use a deep pan.
- You want to maintain the heat of the oil around 350 degrees. If it gets much lower, the zucchini will soak up too much oil. A thermometer is helpful for this.
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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.
- Spread the flour in a shallow bowl. Working in batches, dredge the zucchini in the flour and shake off the excess. Fry over moderate heat until golden and crisp, turning once, 1 to 2 minutes per batch. Using a slotted spoon, transfer the zucchini to the wire rack with the garlic. Season with flaky sea salt and let cool. Drizzle the zucchini and garlic with the balsamic vinegar, transfer to a serving bowl, toss with the basil and mint and serve.
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