Entertaining guests can be so much fun, but just serving some chips and salsa every time can get old. Instead of your usual chips and dip, why not try zucchini crisps? Zucchini is delicious! It’s such a fun take on an already beloved vegetable! Your guests will surely be impressed with this recipe.

Not a lot goes into this recipe, but your tastebuds will say otherwise! These zucchini crisps are so flavorful and crispy, you’ll be making them every weekend! Zucchinis are loaded with potassium and vitamin C, making this recipe a healthy and impressive appetizer!

How to Make Zucchini Crisps:

First: Preheat your oven to 400°F and line a baking sheet with parchment paper then wash and dry zucchini, and slice them into ¼  inch discs. Lay the discs on a sheet of paper towel and lightly sprinkle with salt. This process is very important as the salt will help dry out the zucchini. 

 

Then: In a medium bowl whisk the breadcrumbs, nutritional yeast, garlic powder, Italian seasoning, and salt and pepper until combined. Put the flour in a small bowl and the almond milk in another small bowl.

Next: Use a paper towel and pat the excess water off of the zucchini. Then, Dip the discs into the flour and almond milk to coat both sides. Now press both sides of the zucchini into the breadcrumbs. Repeat with the rest of the zucchini and evenly spread them out on the baking sheet.

Lastly: Bake for 15 minutes and flip and bake for another 10 minutes, or until golden brown and crispy.

For the full ingredient list and recipe instructions click here. Enjoy!

Looking for another delicious appetizer? Try our cowboy caviar recipe below!

Cowboy caviar is one of my favorite quick recipes because who doesn’t love a fun take on salsa? – seriously it only takes 15 minutes max to make! This is a great dish that is packed with protein and vitamins! This colorful salsa is vegan and gluten free!

The first time I tried cowboy caviar I was hooked. The fresh veggies and subtle hint of heat from the jalapeno made me fall in love with this recipe. After making this recipe so many times I’ve realized that dicing the tomatoes, peppers, and onion very small makes the recipe much better! By dicing everything small, it allows you to get a hint of everything in one bite.

Lets get chopping!  

To start: Open the cans of black beans, black eyed peas, and corn then drain and rinse the contents and put them into a bowl. Drain well to make sure it doesn’t turn watery.

Chop bell peppers and the jalepeño. Make sure you de-seed the jalepeño before adding to the bowl. Then dice the tomatoes and onion.

Next: Add the cilantro, lime juice, cumin, chili powder, and garlic into the bowl of mixed vegetables. You can add cilantro to taste..Drizzle the the olive oil and red wine vinegar over the contents in the bowl.

Finally, add salt and pepper to taste (I usually add about a tablespoon of pepper and 2 teaspoons salt) and mix well

Garnish with cilantro and enjoy this beautiful blend of crunchy and tangy vegetable salsa appetizer! Full list of ingredients and instructions here. 

Check out these delicious appetizer recipes that will be featured on the next Facebook Live episode coming up on 8/14/18 at 11am with Registered Dietitians  Klara and Kaitlin!

Looking for more recipes ideas and how to meal plan for you and your family?  Reach out to us at 301-474-2499 or at admin@rbitzer.com to set up an appointment with on of our Registered Dietitians!

Contributions to this blog by Christin Hensley, Dietetic Intern