BAKED ZUCCHINI RANCH PARMESAN CHIPS
perfectly crisp-tender zucchini chips baked from begin to complete – guilt-free, healthful and just so stinking top!
I wasn’t the biggest veggie eater as a kid. i was in reality all about the meat. I’m Korean so Korean BBQ was pretty much a staple in our home.
but howdy, if all veggies had freshly grated Parmesan and Ranch Seasoning, i'd were the pleasant teenage veggie eater in the entire international.
due to the fact this – those crisp zucchini coins – were my breakfast, lunch and dinner for the final 3 days. And possibly for the following three days. And the following. And the following.
I mean, maybe I’ll sneak in a donut right here or there however that’s referred to as dessert.
And that’s except the factor.
INGREDIENTS:
- 1/2 cup all-purpose flour
- 1/4 cup freshly grated Parmesan cheese
- 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
- 1/4 teaspoon cayenne pepper, optional
- Kosher salt and freshly ground black pepper, to taste
- 2 zucchinis, thinly sliced to 1/4-inch thick rounds
- 2 large eggs, beaten
- 2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS:
- Preheat oven to four hundred degrees F. gently oil a baking sheet or coat with nonstick spray.
- In a large bowl, combine flour, Parmesan, Ranch Seasoning and cayenne pepper; season with salt and pepper, to flavor. Set apart.
- running in batches, dip zucchini rounds into eggs, then dredge in flour mixture, pressing to coat.
- location zucchini in a unmarried layer onto the organized baking sheet.
- vicinity into oven and bake until smooth, about 15 mins. Then broil for two-3 mins, or until crisp and golden brown.
- Serve without delay, garnished with parsley, if favored.
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