Easy baked courgette chips recipe
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- Dish type
- Side dish
- Vegetable side dishes
- Courgette side dishes
This quick and easy recipe for baked courgette fries is a delicious way to use your glut of summer courgettes. They work well as a side dish or as a starter with your favourite dipping sauce.
113 people made this
- 55g dried breadcrumbs
- 4 tablespoons grated Parmesan cheese
- 2 eggs, beaten
- 3 courgettes - ends trimmed, halved and cut into strips
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Preheat oven to 220 C / Gas 7. Line a baking sheet with aluminium foil and spray with cooking spray.
- Stir breadcrumbs and Parmesan cheese together in a shallow bowl. Whisk eggs in a separate shallow bowl.
- Working in batches, dip courgette strips into egg mixture, shake to remove any excess, and roll in breadcrumb mixture to coat. Transfer coated courgette fries to the prepared baking sheet.
- Bake courgette fries in the preheated oven, turning once, until golden and crisp, 20 to 24 minutes.
Easy baked courgette chips
Reviews & ratingsAverage global rating:(244)
Reviews in English (178)
Great way to get in the veggies and husband approved, which is a real feat! I had about a 2" thick piece of zucchini. Cut it into 3 inch sections, and then cut each "tube" into 6 spears. I used Panko crumbs and Parmesan, added garlic, salt, Italian seasoning and lemon pepper. Baked them for 25 minutes on a pizza stone, no spray. Delicious! Thank you for submitting.-11 Feb 2015
Light and Crispy! Such a great crunch! Will definitely make again! I rolled them in seasoned flour, then dipped in egg, and finished in a combo of panko and parm. I put them in the pan and sprayed them with Pam. Sooo yummy!-01 Jul 2015
As is this is kind of bland and 3 stars. I made a batch of them with a packet of dry ranch seasoning mixed into the bread crumbs and parm, much better that way nice and crunchy with a good flavor. With seasoning I'd give it 5 stars, dunk these in ranch for a tasty appetizer or side dish.-16 Nov 2015
Healthy Oven Baked Zucchini Chips Recipe
Do you know how to make zucchini chips yet? I’m excited to share this healthy baked zucchini chips recipe, because it’s totally a breeze to make. You can make these zucchini chips in the oven, or even make dehydrated zucchini chips if you have a dehydrator. I’ve done both versions and they both turn out great!
Zucchini season is one of the only reasons that I don’t mind summer coming to an end. They are probably my all-time favorite vegetable. And I know many of you are with me on that one. I hope you’re as excited to learn how to make zucchini chips as I am to share them with you!
There are so many ways to incorporate zucchini into low carb recipes. Mix it with sweet ingredients for desserts like zucchini bread, savory ones for appetizers like zucchini fries and side dishes like zucchini Alfredo, or meats for main dishes like beef stuffed squash. Of course, you can’t go wrong with simple grilled or roasted zucchini, either.
And if you aren’t sure how to make zucchini noodles yet, that’s a must. I share all of my tips for the best way to make them! I’ll never run out of ways to eat zucchini noodles. (And be sure to check out my guide for low carb pasta alternatives if you like the idea of veggie noodles.)
The only problem is that I wish that quality zucchini was available year round. I have so many ideas for ways to use zucchini, but I never have enough time to share each and every one with you, because the selection just isn’t the freshest most of the year.
But right now, in the middle of July, the zucchini are perfectly juicy and crunchy. You’d better believe I’ll be taking full advantage while I can!
So what do you do when you have a mountain of zucchini to go through? This oven baked zucchini chips recipe is at the top of the list!
Are you read to make some healthy baked zucchini chips? No breading needed!
How to Make Zucchini Chips
Like all the best snacks, these crispy baked zucchini chips are quick and easy to make. I like to think of this recipe in three parts:
- Basic prep. You’ll start by cutting the zucchini into thin slices and mixing up the crispy topping. I use a blend of panko bread crumbs, almond flour, Parmesan cheese, salt, and pepper to make it rich, nutty, and savory. My vegan Parmesan is delicious here too.
- Dredging. The fun (and messy) part! Dunk each zucchini slice in an egg wash before tossing it in the panko mixture. When it’s evenly coated on all sides, transfer it to a baking sheet lined with parchment paper. Repeat with the remaining zucchini slices! (P.S. If you’re vegan, a mix of ground flaxseed and nut milk will work in place of the egg!)
- Baking! Drizzle the zucchini chips with olive oil and pop them in the oven. Bake until they’re golden brown and crisp. At the ten minute mark, flip the chips so that they brown evenly on both sides.
That’s it! The whole process takes under 30 minutes from start to finish.
Can you make zucchini chips in a dehydrator?
This is probably the number one question that I get! Unfortunately, I don&rsquot have experience using a dehydrator because I don&rsquot have one myself but I know that there have been people who have done it before with success.
However, I&rsquod just like to point out that this zucchini chips recipe that is made in the oven is basically like using your oven as a dehydrator.
Because of how low the temperature is and how long you bake it for, you&rsquore basically drying out the zucchini so it&rsquos like a dehydrator.
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Kitt's Oven-Roasted Zucchini
Pantry and fridge staples like Italian-style bread crumbs and Parmesan cheese are just two of the six ingredients needed to make this all-purpose baked zucchini recipe, so as long as you have them on hand, you can bake this zucchini side dish any night of the week in just under an hour. Mix the ingredients, and put the vegetable into the oven to tenderize it, while you finish the main dish, and everything will come together perfectly.
Tips for the Crunchiest Zucchini Chips
If you want your zucchini chips to deliver crunchy goodness without the hassle and health hazards of frying, follow these suggestions:
- Use a mandoline. Thin slices that are about 1/16-inch will give you the crunchiest zucchini chips possible. Thicker chips may get crispy on the edges but will remain soft in the middle.
- Don’t forget the oil. Coating the chips lightly with olive or avocado oil will help crisp up the chips as they bake. If you find that the chips have a little oil clinging to the bottom, arrange them on paper towels to absorb any extra oil.
- Be conservative with seasoning. Go very light on any seasoning, since the spices will become more concentrated when the zucchini shrink in the oven.
- Use parchment paper. Don’t line your baking sheet with a Silpat as this will keep the chips from getting crispy on the bottom. If you’re concerned about reducing kitchen waste, you can wipe parchment paper and reuse it. Some brands of unbleached parchment paper are recyclable or compostable.
Oven Baked Zucchini Chips Recipe (Paleo, Keto)
It&rsquos not like you&rsquod sink your teeth into it raw. But when you spiralize them and heat them in a frying pan with some olive oil, they transform from a dull squash into a delectable healthy noodle alternative.
And as you&rsquoll see, when you slice them up into silver dollar size pieces and bake them in the oven for a couple hours, they become tasty potato chip healthy alternatives.
Now before I begin teaching you how to make baked zucchini chips, let&rsquos examine what&rsquos the big deal about this veggie in the first place.
After all, I can just tell you how to make kale chips. Or even cucumber chips.
(I can&rsquot believe in all this time I&rsquove operated this low carb blog [since 2010] I have yet to add a recipe for kale chips! What do you think &hellip should I add one? Let me know in the comments section. For goodness sake I even have a recipe for radish chips. Radish chips but not kale chips, that&rsquos just wacky.)
Zucchini: Nutrient-Dense, Low-Starch Veggie Perfect for Baking
Low starch veggies contain relatively few calories but have lots of nutrients. &ldquoZukes&rdquo have lots of vitamin C, which isn&rsquot a nutrition fact that many people are aware of.
Most people think of citrus fruits when they think of vitamin C or peppers. But zukes contain over 50 percent daily value of vitamin C.
There&rsquos also a respectable amount of vitamin B6 (over 20 percent DV) and manganese.
I know manganese is a trace mineral. But I forgot why it&rsquos important for health, so I looked it up.
It turns out that it&rsquos involved in several important roles.
It&rsquos crucial for brain function, connective tissue and bone formation, blood-clotting, and creating sex hormones.
In addition, manganese breaks down fats and carbs, and helps normalize blood sugar levels.
Zukes also have a decent amount of riboflavin, potassium, folate and vitamin K.
With all these nutrients, zukes help fight oxidative damage. You can think of oxidative damage as death by 10,000 paper cuts.
Just one paper cut doesn&rsquot do much damage but 10,000 bleeding holes will drain your life away. Likewise, the myriad free radical threats we face on a daily basis, from breathing car fumes and being exposed to chemicals in plastics, etc&hellip.
Thus, zukes are key in fighting disease and premature aging.
So think about that when you&rsquore enjoying this healthy snack.
How to make baked zucchini chips
Now that you know why zuke is so good for you, let&rsquos transform them into something palatable.
I highly doubt that you&rsquod ever want to just snack on them raw, so let&rsquos turn them into a tasty app.
To begin, slice two medium-size zukes into thin, round pieces. For best results, use a mandoline slicer.
After the slicing is done, remove any excess moisture from the veggie by placing the slices between sheets of paper towels (photo 1). I like to put them in the fridge for at least a couple hours. You can place them in the humidity-controlled shelf. Just remember, for tasty chips, the drier the better.
Now that your zuke slices are bone dry, place them in a large mixing bowl (photo 2). Add one tablespoon of olive oil and half a teaspoon of sea salt to the bowl (photo 3).
Now, gently toss the bowl so that the slices are coated with the oil and salt (photo 4).
From here, lay the zuke slices on parchment paper. You can also use a silicone baking mat lined rack (photo 5). Either way, place on top of the baking pan.
Set the oven on bake for 225 and cook for 2 hours. If not yet crispy, keep checking every 15 minutes or so until the desired crunch factor is reached (photo 6).
Zucchini Chips: The ultimate in healthy snacking
Certain activities lend themselves to snacking. Binge-watching your favorite show? Gotta have a snack. And popcorn just won&rsquot do all the time.
Don&rsquot get fooled by regular baked chips. They are made with veggie oils that are cheap and contribute to heart disease, and other chronic problems caused by inflammation.
And if you have three kids like I do, who need constant stimulation, healthy snacks are a must. I realize kale chips are everybody&rsquos go-to option but I wanted to offer you another alternative.
Because after all, the kale craze may one day fade away. What&rsquos going to replace it? Zucchini zealousness!
Studies show that eating zukes might improve eye, thyroid and adrenal function.
Your best friend for making baked zucchini chips is a mandoline slicer. This is a must-have contraption in my kitchen. It&rsquos got a sharp, V-shaped stainless steel blade. It makes slicing veggies so much easier.
If you have a sharp knife, you might be wondering why a mandoline slicer is even necessary. But after you use its adjustable settings and create perfectly-shaped uniform chips, you&rsquoll know why it&rsquos so awesome to use.
Here&rsquos a good mandoline slicer you can buy on Amazon that also contains a spiralizer. So now you can have your noodles and eat your chips, too!
Have you ever made zucchini chips before? How did they turn out? Let me know. Leave a comment.
We hope you enjoy this easy keto snack recipe. And if you do give the recipe a try, we&rsquod love to hear what you think in the comments section below.
Donuts Made With Pillsbury Grands Biscuits
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Other Recipes You Might Like
Zucchini chips are well loved by many but this recipe is different as the the zucchinis are sliced into very thin slices, making the zucchini chips extra crispy, light and absolutely delicious.
Bake them in the oven for only 10 minutes and you have the most shattering crispy Parmesan zucchini chips.
My little picky eater ate a lot of them, not even knowing that he was eating zucchinis (which he never eats!). This is a winner, try the recipe!
This is also a god recipe if you are struggling to get your children to eat enough vegetables (although technically a courgette is a fruit). Grating vegetables into dishes is a good way to hide them so they really go unnoticed. I have often grated carrots into mince meat recipes such as spaghetti bolognese or savoury mince. This recipe has carrots and courgettes and you could probably add a bit of cabbage and tomato too!
Heather’s Courgette Slice Recipe