Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Parmesan Garlic Zucchini Chips

With your garden in full bloom, it’s time to talk about recipes that will use this season’s harvest while it’s fresh! Zucchini is excellent served grilled or in a fresh salad, but this recipe is a true gem. Remember when you fell in love with snacking on kale chips? Well, this recipe applies similar preparation with an amped up parmesan garlic taste. Few ingredients and easy preparation allow this recipe to be prepared ahead as a snack for a busy schedule. Depending on the size of your garden, canning can be an excellent way to preserve your garden’s bounty throughout the year. Without much difficultly, you can store your extra veggies to use in dishes throughout the year!

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Parmesan Garlic Zucchini Chips

Ingredients:

  • 1 lb (about 4 cups) thin sliced Zucchini
  • ⅛ tsp salt
  • 1 ounce of finely grated Parmesan cheese
  • 1 garlic clove finely grated or ⅛ tsp garlic powder
  • 1 tsp apple cider vinegar

For detailed preparation instructions, you can find the full recipe on Frugal Living Mom. For more from Frugal Living Mom, you can find their recipes on Facebook, Twitter and Pinterest.


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Rosemary and Sea Salt Sweet Potato Chips

This was a great find and a great choice for healthy snacking!  Something about finding a recipe for delicious, but healthy snacks makes my heart sing.

Rosemary and Sea Salt Sweet Potato Chips

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Originally published at:  Feast on the Cheap.  Visit them for other great recipes and ideas.

Ingredients:
1 large sweet potato
2 Tbsp extra virgin olive oil
1 Tbsp dried rosemary, chopped into bits
2 cloves of garlic, peeled and crushed or run through a garlic press
Coarse sea salt
Freshly ground black pepper
Directions:
1. Line 3 baking sheets with parchment paper and pre-heat your oven to 250 degrees F.

2. In a small bowl, mix the oil and garlic together. Set aside.

3. Wash, scrub and dry the sweet potato. Then, using a mandoline or sharp knife, slice the sweet potato into very thin rounds

4. Lightly brush the parchment with some of the oil mixture. Arrange potatoes in a single layer on the prepared baking sheets and gently brush one side of the potatoes with the oil/garlic mixture and sprinkle liberally with salt, pepper, and the chopped rosemary

5. Bake for 40 minutes, flip, and continue to bake for a further 30-40 minutes or until crispy and lightly browned with the edges curled up.

6. Remove from the heat, transfer to a wire rack and allow to cool.

Recipe created by MARY ANNE & MARIEL:  A mother-daughter duo starring a professional caterer and a fledgling foodie.

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