Crispy Rounds Recipes
OVEN BAKED CRISPY POTATO ROUNDS
oven baked crispy potato rounds
Provided by Joy Shull
Categories Main Dish
Time 50m
Number Of Ingredients 8
Steps:
- Cut russet potatoes into thin slices (see pictures for size)
- Cover a large baking sheet with parchment paper, cut to fit the size of the pan
- Place potato slices on the parchment paper
- Using a rubber brush, spread a thin layer of olive oil over both sides of the potato slices
- Combine salt, pepper, garlic powder, onion powder, cumin, and chili powder in a small cup or bowl
- sprinkle mixture evenly over potatoes, flipping potatoes, to cover both sides
- Bake at 450 degrees for 25-35 minutes, flipping halfway through, until crispy
- Serve with ketchup and enjoy!
Nutrition Facts : Calories 204 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 564 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CRISPY POLENTA MEDALLIONS
Anson Mills polenta, once it stiffens, is particularly well suited to this recipe for crispy rounds, though any polenta will work. The Anson Mills remains very creamy on the inside and crisps up beautifully on the surface. Make sure to cook these long enough in the oil - they should be a deep golden brown, and crispy. I topped the hot medallions with a dab of blue cheese, which softened and partially melted onto the crisp surface; heaven. I also love romesco with these, as well as green pipian and simple marinara sauce.
Provided by Martha Rose Shulman
Categories dinner, snack, appetizer, side dish
Time 50m
Yield Serves 8 to 12 as an hors d'oeuvre
Number Of Ingredients 6
Steps:
- Cover a baking sheet with plastic or lightly oil a baking dish. Make polenta and when done, pour onto plastic or into lightly oiled baking dish. Spread to a thickness of about 1/3 inch using an offset spatula. If you are using a baking dish and can't spread the polenta that thin, you can always slice the rounds after they are cut to make thinner medallions. Cover with plastic and allow to stiffen completely, preferably in the refrigerator overnight.
- Cut the stiff polenta into 1 1/2 to 2-inch rounds with a cookie cutter. If the rounds are thick, cut crosswise into 1/3 inch thick rounds.
- Heat 2 tablespoons olive oil over medium-high heat in a heavy nonstick or cast iron skillet. The polenta should sizzle as soon as you place the medallion in the oil. Cook the rounds in batches until nicely browned on each side, about 3 minutes per side. Turn them carefully with a spatula, and do not crowd the pan. Drain on paper towels. Transfer to a platter while warm and place a pinch - about 1/4 teaspoon - of blue cheese on each round. It should soften and melt a little bit on the hot surface of the polenta. Or top with small dollops of the other toppings of your choice. Serve warm (they are also good when they cool down).
OVEN-BAKED CRISPY ZUCCHINI ROUNDS
You can use regular dry breadcrumbs in place of the panko! This is a great recipe to use up all your garden zucchini, these are very habit-forming lol! I like to sprinkle some finely grated cheddar or mozzarella cheese over the slices as soon as they come out of the oven YUMMMMM!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 450 degrees (yes 450 degrees, or even a little higher if possible, this will create a crispy crust!).
- In a bowl mix together the panko bread crumbs with seasoned salt, black pepper, garlic powder, cayenne (if using) and Parmesan cheese.
- Place the egg whites into a shallow bowl.
- Dip the zucchini slices into the egg whites (letting any excess egg whites drip off).
- Coat the slices in the panko mixture (use fingers to firmly adhear the mixture to the slices if necessary).
- Place on a greased baking sheet.
- Bake for about 5-6 minutes; turn over and continue to bake for another 6-9 minutes, or until browned and crispy.
- As soon as the slices come out of the oven sprinkle with finely grated cheddar cheese if desired.
- Delicious!
Nutrition Facts : Calories 82.3, Fat 1.7, SaturatedFat 0.7, Cholesterol 2.2, Sodium 160.7, Carbohydrate 12.2, Fiber 1.3, Sugar 2.6, Protein 4.8
LOADED BAKED POTATO ROUNDS
I was trying to create an appetizer that could be served at my teenaged daughters birthday party that the kids would love but that would appear elegant enough for the adults to be interested as well. These are made with simple ingredients yet yield a sophisticated result. Feel free to get creative with the flavors. Try shredded white cheddar in place of mozzarella or thyme instead of the rosemary. Take it up another notch by topping the rounds with smoked fish. -Amanda Digges, South Windsor, Connecticut
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 4 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Toss together first 6 ingredients. Place potato rounds on greased 15x10x1-in. pans. Roast until tender, 12-15 minutes. , Mix the first 5 topping ingredients; spoon onto potato slices. Top with crumbled bacon. Transfer to serving platters. Serve immediately.
Nutrition Facts : Calories 39 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 92mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CHEESE AND BACON POTATO ROUNDS
Potatoes, cheese and bacon--a great combination! Serve with sour cream if you so desire.
Provided by Michele O'Sullivan
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
- When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted
Nutrition Facts : Calories 805.5 calories, Carbohydrate 39.7 g, Cholesterol 152.5 mg, Fat 54.2 g, Fiber 5 g, Protein 39.8 g, SaturatedFat 27.1 g, Sodium 1760.7 mg, Sugar 2.3 g
CRISPY ROUNDS
In France, a croûte is simply a slice of bread that has been either toasted or fried. For the crispy rounds, a baguette-style bread is ideal. We like sourdough, olive bread, ciabatta, or pumpernickel, although any type of thinly sliced bread works. We cut the bread into thin rounds or triangles and brush one side with butter or olive oil, then toast them on the grill or under the broiler until lightly golden. Depending on what you're serving them with, you can cook them like toast, so that they're still a little tender, or until crisp all the way through. The toasted, chewy variations are best served right away, while still warm, whereas thoroughly crisp croûtes will keep for several days in an airtight container or Ziploc bag. Be sure to let them cool completely before storing or they will steam and soften when stored. If you want to get a little fancy, try mixing some chopped herbs, grated cheese, or smashed raw or roasted garlic in with the butter or oil.
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. In a small bowl, whisk together the olive oil, lemon juice, and seasonings (except salt). Brush the pita rounds on both sides with the seasoned oil. Cut each round into 12 wedges. Lay the wedges on a baking sheet in a single layer. Sprinkle lightly with salt and bake for about 10 minutes, then turn wedges over and bake another 3-5 minutes. They should be darkened and crispy but not too brown. Cool completely and serve. Any leftovers will keep for several days in a Ziploc bag or airtight container.
- Defrost the wrappers and peel them apart. Stack and cut them in half (some are round and some are square; it doesn't matter). Brush them with a little egg white and sprinkle with black and white sesame seeds. Heat 2 inches of oil to 350°F in a saucepan or wok and gently drop in the crisps, a few at a time. If they start to curl, straighten them with tongs. Turn them once, and when they are light golden brown (about 30 seconds), remove and drain them on paper towels. When the crisps are cool, place in an airtight container or Ziploc bag; they will stay crisp for several days.
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