recipe

Harness the water-moving power of salt to make these CRISPS live up to their name.

safety
  • Uses the oven
  • Uses a knife
difficulty
  • Intermediate
time
  • 1 hour
yield
  • Serves 2 to 4 (Makes 12 crisps)

Prepare Ingredients

Vegetable oil spray
1
small zucchini (6 ounces)
1
small carrot, peeled
½ teaspoon
salt
⅓ cup
panko bread crumbs
¼ cup
shredded cheddar cheese (1 ounce)
1
large egg, cracked into bowl and lightly beaten with fork
½ teaspoon
garlic powder

Gather Cooking Equipment

  • Rimmed baking sheet
  • Parchment paper
  • Cutting board
  • Chef’s knife
  • Box grater
  • Fine-mesh strainer
  • Large bowl
  • Rubber spatula
  • Clean dish towel
  • 1-­tablespoon measuring spoon
  • Oven mitts
  • Cooling rack
1
 
Vegetable oil spray

Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper and spray with vegetable oil spray.

 
2
 
1
small zucchini (6 ounces)
1
small carrot, peeled

Use chef’s knife to trim off ends of zucchini and carrot. Shred zucchini and carrot on large holes of box grater (stop when your fingers get close to the grater and discard ends).

 
3
 
½ teaspoon
salt

Set fine-mesh strainer over large bowl. Transfer shredded vegetables to strainer and sprinkle with salt. Use rubber spatula to stir until combined. Let sit for 10 minutes to drain.

 
4
 

Place clean dish towel on counter. When salted vegetables are ready, transfer to center of dish towel. Gather ends of towel together; twist tightly; and squeeze hard over sink, draining as much liquid as possible. Discard any liquid from large bowl and add vegetables to bowl.

 
5
 
⅓ cup
panko bread crumbs
¼ cup
shredded cheddar cheese (1 ounce)
1
large egg, cracked into bowl and lightly beaten with fork
½ teaspoon
garlic powder

Add panko, cheddar, egg, and garlic powder to bowl with vegetables. Stir mixture with rubber spatula until combined.

 
6
 

Use 1-tablespoon measuring spoon to scoop and drop vegetable mixture onto baking sheet in 12 mounds (about 1 heaping tablespoon each). Use your hand to gently press each mound to flatten into a thin circle.

 
7
 

Place baking sheet in oven and bake crisps until edges are browned, 13 to 15 minutes.

 
8
 

Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let crisps cool for 10 minutes. Serve.