![]() You can also use parchment paper in place of the oil spray. Preheat the oven to 375 degrees Fahrenheit, then prepare two sheet pans with oil spray. THANKS!! (though I have to say the pop-up ad along the bottom, the pop-up wanting to track my location, the moving ads in the right margin that don’t have an X to close…. Preheat the oven: First, be sure to fully preheat the oven to make sure the chips come out crispy enough. We eat a ton of soup beans (navy and pinto mix), black beans, etc., but not many lentils, so it’s great to add them to our rotation. salsa, sour cream and cheddar served with our popular corn chips. Drizzle olive oil over zucchini and stir to coat add bread crumbs and toss to coat. Must’ve had weird lentils! LOL Anyhoo, soaking made it work perfectly for me - and we loved it so much that the second time I made a double batch! We ate it alone, spooned over baked potatoes or brown rice, even as a filling for enchiladas topped with vegan cheese sauce. Preheat the oven to 350 degrees F (175 degrees C). Custom – Feel free to use your own seasoning combo, such as Italian seasoning, garlic powder, or any spices you like.This is absolutely DELICIOUS!!! The only change I made the second time was to soak the lentils in hot water for an hour, then drain and continue the recipe as written - they never made it to the right texture the first time, even though I cooked them 20 minutes longer than the original 20 minute instruction.Using paper towels, gently press as much excess liquid as you can from the slices to help them crisp up properly. ![]() Using a mandolin or a very sharp chef’s knife, thinly slice zucchini into rounds about ½-inch thick. Brush the tops of the slices lightly with olive oil. You can space them pretty close together because they'll shrink once they start baking. Curry – Use 1/4 – 1/2 teaspoon of curry powder in addition to the salt in the recipe. Line two baking sheets with parchment paper. Line a large baking sheet with parchment paper and then set the zucchini slices on the pan in an even layer, making sure none of the chips overlap.Bake for 20 minutes, turning the okra halfway through the cooking time. Dredge one of your zucchini slices fully in the flour mixture, tapping off the excess. In the third bowl, add 1 1/2 cups panko bread crumbs. In the second bowl, beat two eggs with a fork. Put the seasoned okra on a foil-lined baking sheet. Create an assembly line: In the first bowl, mix together: 1/2 cup flour with 1 tsp salt and 1/4 tsp pepper. Toss until all pods are coated evenly with the oil and seasonings. Cool Ranch – Toss zucchini in an additional tablespoon of homemade ranch seasoning (or store-bought). Place the prepared okra in a large bowl and drizzle over the olive oil.Salt And Vinegar – Add a tablespoon of vinegar (apple cider, red wine, or white) and 1/8 teaspoon black pepper to raw zucchini before tossing and baking.Easy Fermented Zucchini with Thyme and Lemon - Cultured Guru. Whisk together the flour, salt, baking powder, baking soda, and spices in a separate bowl. In a large bowl, mix together the grated zucchini, sugar, olive oil, yogurt, eggs and vanilla extract. Truffle – Replace sea salt with truffle salt. For best crispy results making zucchini sticks, spread them out enough on. cup walnuts (optional, can be substituted with raisins or chocolate chips) PREPARATION.Parmesan Zucchini Chips – Replace salt and with 1/4 cup grated parmesan cheese.(If the olive oil thickens in the fridge, let it sit at room temp until liquid.). Top with enough olive oil so that the ingredients are submerged. Olive Oil – I prefer extra virgin olive oil for this crispy zucchini chips recipe, but any neutral oil, such as avocado oil, will work. Layer the thyme, feta, garlic, sun-dried tomatoes, and peppercorns into a 16-ounce jar.Large zucchini will yield larger chips, but they will take longer to dry out. Zucchini – Use small to medium zucchini.For measurements, see the recipe card below. This section explains how to choose the best ingredients for baked zucchini chips, what each one does in the recipe, and substitution options.
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