These crispy Garlic Parmesan Zucchini Chips are an
astonishing starter. They're so a lot more beneficial and considerably more
irresistible than potato chips!
#zucchini #chips #healthyrecipes #zuchini #zucchinirecipes #zucchinifritters
#zucchinifries #baking #bake #parmesan
Avoid the oil and preheat your stove for a family most loved
recipe for Baked Parmesan Zucchini Chips that are easy, mushy, crispy and
sound!
You read that right. These crispy coins of veggie
heavenliness avoid that bubbling tank of oil for an impact of warmth from the
trusty ol' stove. Also, the outcome is the crunchiest, crispiest zucchini chips
to ever cross your lips.
Consider this recipe your definitive veggie chip format.
While zucchini chips are a conspicuous and easy form, the trade ins are
unending. Carrots, yams, beets, taro root—you name the veggies and we can
chip-ify them.
Panko breadcrumbs give the ideal crunch, while a light
cleaning of ground Parmesan cheddar includes an exquisite nibble. What's more,
with regards to plunging, you are the ace of your dunking fate! Go the
exemplary course with a bowl of warm sauce or chill things with a smooth yogurt
sauce.
Ingredients :
- 1 teaspoon garlic powder
- 1/2- cup grated Parmesan cheese
- 3 to 4 zucchini , sliced into 1/4-inch to 1/2-inch rounds
- 1 cup panko bread crumbs
- 1 teaspoon dried oregano
- 3 tablespoons STAR Extra Virgin Olive Oil with Omega-3 DHA
- Non-Fat Plain Yogurt , for serving, optional
- cooking spray
- salt and fresh ground pepper , to taste
Instruction :
- Preheat oven to 450.
- Line 3 baking sheets with foil; lightly spray with cooking spray and set aside.
- In a large mixing bowl, combine zucchini slices, olive oil, salt and pepper; mix until well combined.
- In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
- Dip slices of zucchini in cheese mixture and coat on both sides, pressing on the coating to stick.
- Place the zucchini slices in a single layer on the previously prepared baking sheets.
- Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
- Bake for 10 minutes; rotate pan and continue to bake for 8 to 10 minutes, or until chips are golden brown.
- Remove from oven.
- Serve with Non-Fat Plain Yogurt.
Baked Garlic Parmesan Zucchini Chips
4/
5
Oleh
Hana
