Ingredients with Measurements:
- 2 medium-sized zucchinis, sliced into thin rounds
- 1/4 cup all-purpose flour
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- Cooking spray
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper and set aside.
2. In a shallow dish, mix together the flour, grated parmesan cheese, garlic powder, dried thyme, salt, and black pepper.
3. In another shallow dish, beat the egg.
4. Dip each zucchini slice into the beaten egg, then coat it in the flour mixture. Shake off any excess flour mixture and place the zucchini slice onto the prepared baking sheet.
5. Repeat the process until all the zucchini slices are coated and arranged in a single layer on the baking sheet.
6. Spray the zucchini slices with cooking spray.
7. Bake for 15-20 minutes, or until the zucchini chips are golden brown and crispy.
8. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- 425°F (218°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 93
- Fat: 4g
- Carbohydrates: 10g
- Protein: 6g
- Fiber: 2g
- Sugar: 2g
Substitutions for ingredients:
- You can use almond flour instead of all-purpose flour to make this recipe gluten-free.
- You can use any other type of hard cheese instead of parmesan cheese.
Variations:
- You can add other herbs and spices to the flour mixture, such as paprika, cumin, or oregano.
- You can use different types of vegetables, such as eggplant or yellow squash, instead of zucchini.
Tips and tricks:
- Make sure to slice the zucchini into thin rounds to ensure that they cook evenly and become crispy.
- Don't overcrowd the baking sheet, or the zucchini chips won't become crispy.
- You can serve these zucchini chips with a dipping sauce, such as ranch dressing or marinara sauce.
Storage instructions:
- You can store the leftover zucchini chips in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the zucchini chips, preheat the oven to 375°F (190°C) and bake for 5-7 minutes, or until heated through and crispy.
Presentation ideas:
- Serve the zucchini chips on a platter with a dipping sauce in the center.
Garnishes:
- You can garnish the zucchini chips with chopped fresh herbs, such as parsley or basil.
Pairings:
- These zucchini chips pair well with grilled chicken or fish.
Suggested side dishes:
- You can serve these zucchini chips with a side salad or roasted vegetables.
Troubleshooting advice:
- If the zucchini chips are not becoming crispy, try baking them for a few more minutes, or increase the oven temperature slightly.
Food safety advice:
- Make sure to wash the zucchini thoroughly before slicing and using in this recipe.
Food history:
- Zucchini is a type of summer squash that originated in Central America and Mexico.
Flavor profiles:
- These zucchini chips have a crispy texture and a savory flavor, with hints of garlic and thyme.
Serving suggestions:
- Serve these zucchini chips as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A