Ellie Krieger Zucchini Parmesan Crisps Recipes

ZUCCHINI PARMESAN CRISPS

Steps:

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
• Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
• serving size, 1/2 cup.

POWDERED SUGAR CRISPS

Steps:

• Preheat the oven to 375 degrees F. Spray a baking sheet with cooking spray.
• Cut the wonton wrappers in half on the diagonal so you wind up with 20 triangles. In a medium sized bowl, toss the triangles gently with the canola oil, separating the pieces gently so each piece is coated with oil.
• Place the triangles onto the baking sheet in a single layer. Bake for about 10 minutes, until they are golden brown and crisped.
• Dust with confectioners' sugar, and serve. Crisps will keep up to 4 days in an airtight container.