It is common nature to want to munch – and for some of us, this occurs all day long. But grabbing a handful of chips or pretzels isn’t very healthy. Why not swap those out with these veggies with a crunch (and some protein thrown in). Here are two recipes that make for healthier snacking that will get even your fussy eaters to eat some vegetables.
Parmesan-Cheddar Zucchini Crisps
This first recipe, courtesy of Damn Delicious, pairs up 2 cheeses with zucchini to make a crisp, yummy snack.
- 3 zucchinis, sliced into thin rounds
- 3/4 cup Panko breadcrumbs
- 3/4 cup Parmesan cheese, grated
- 1/2 cup cheddar cheese, grated
- 2/3 cup all-purpose flour
- 2 large eggs, beaten
- kosher salt and freshly ground pepper, to taste
- vegetable oil, for frying
- Preheat oven broiler.
- Heat 1/2-inch vegetable oil in a large skillet or Dutch oven over medium heat until thermometer reaches 350º F.
- Add flour (seasoned with salt and pepper) to one shallow bowl, eggs in a second bowl, and mix Panko and Parmesan in a third shallow bowl.
- Take zucchini rounds and dredge them thoroughly in flour, then shake off excess.
- Dunk them completely in the egg wash and allow excess to drip off, before dredging them in Panko/Parmesan mixture. Note: press firmly so breadcrumbs and cheese adhere.
- In batches, transfer zucchini into the frying oil and cook, flipping in the middle, until golden brown. 1-2 minutes per side.
- Remove with a slotted spoon and place on paper towel-lined plate to drain.
- Transfer to a parchment-lined baking sheet, top with cheddar cheese and place under broiler for 2-3 minutes, or until cheese is melted, then serve immediately.
Curried Roasted Chickpeas
I could munch on this healthy snack, compliments of Chow.
- 2 (15 oz.) cans chickpeas a.k.a. garbanzo beans, rinsed and drained
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons curry powder
- 1 teaspoon freshly squeezed lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Preheat oven to 400º F and line a baking sheet with parchment paper.
- Once you have thoroughly rinsed and drained chickpeas, place them on a clean dish towel, wrap up the towel and rub them together to remove outer skins and to make sure they’re fully dry. Note: if they’re still wet, they won’t be as crispy.
- Transfer chickpeas to a large bowl and stir in olive oil, lime juice, curry powder, chili, powder, paprika and cayenne. Mix together so everything is coated.
- Pour chickpeas out into a single layer on lined baking sheet, then place in oven and bake for 40 minutes, or until crispy.
- Remove from oven and season with salt. Let cool or serve immediately.
You can season garbanzo beans with just about any spice you like and bake them as above. Even make a sweet snack by adding some sugar and cinnamon.