“Breakfast at Midnight” Brunch Charcuterie Board for New Year’s Eve

This post is sponsored by Wildgrain.

My goal for 2023 is to “Eat More Brunch” . . . and I’m starting now with this “Breakfast at Midnight” snacking board. It’s so perfect for our stay-at-home New Year’s Eve celebration. I’m not a fan of going out on this crazy night and would rather stay at home in my PJs and eat my favorite foods – and a breakfast grazing board pretty much covers all the favorite comfort food bases!

With help from Wildgrain Box (more details below), I made this gorgeous grazing board overflowing with beautiful brunch and breakfast trimmings. To balance my board nutritionally, I like to offer an array of nibbles and noshes.

This is a must make for your breakfast and brunch celebration. – or anytime of day!

Ideas for Your Breakfast or Brunch Charcuterie Tray

Eggs: Deviled eggs, sous-vide egg bites, slices of quiche, egg salad, or simple slices of hard-boiled egg.

Meats: Bacon, breakfast sausages, chunks of steak, and traditional charcuterie meats such as salami, prosciutto and summer sausage.

Cheese: Your favorite cheese cut in “cracker stacker” form, along mini wedges of bold cheese like blue cheese, and spreadable cheese and even a ooey-gooey baked brie.

Seasonal Fruit:  All the beautiful fruits you love, avocados and tomatoes too for sandwich building. 

Dried Fruits and Nuts

Butter, Honey, Jams, Spreads

Artisan Breads, Pastries, Crackers: Sourdough sliced for breakfast sandwich making, biscuits, pastries, donut holes, muffins, crackers and more!  I even added homemade cottage fries with this brunch board.

Croissants from Wildgrain are magnifique! For a limited time, new orders get a FREE 4-pack with each shipment for life.


When it comes to artisan breads and pastries, I’ll admit right here and now – I’m NOT a scratch baker (those croissants above would literally take ALL DAY from scratch, but only 18-22 minutes the Wildgrain way)!  Wildgrain Box to sends me other baking championship-worthy items – and no one is the wiser!  Wildgrain is an amazing subscription box that sends artisanal pastas, breads and pastries to my home that are frozen and ready to prepare in no more than 25 minutes!  

I transformed my Cranberry Orange Biscuits from Wildgrain into look-alike baby scones by cutting in half diagonally, giving an egg wash on top, and sprinkling with sugar crystals.

All the labor-intensive work has been done for me thanks to Wildgrain Box. The dough has been hand-prepped, the breads have been proofed, and the pastries given extra TLC. This means I save a ton of time and no extra mess is made at my house, lol!  I also appreciate that Wildgrain use clean, non-GMO ingredients and their fermentation process provides benefits you won’t find at the grocery store. Items are always shipped free in and eco-friendly box and recyclable stay-cold packaging. They also support small bakeries and responsible source products from some of the best bread and pasta makers in existence. With each bite, I can taste the talent and love these yummy delights.

BTW, you can save $10 on your first order with code THEFITFORK. Every month (pause or cancel at any time), I get a frozen shipment of tender pastas, artisan breads and pastries delivered to my door. 

Slow-fermented Olive Oil Ciabatta from Wildgrain is a winner with any meal. I sliced it up to use for breakfast sammies on my brunch board.

For New Year’s Eve . . . and beyond, keep Wildgrain in mind as your secret shortcut. One of my quick and east dinner solutions throughout the year (and to support my carb loading for longs runs, haha) are the artisan pastas from Wildgrain.  These fresh hand-cut pastas taste oh-so “old world,” yet only need to be plopped into boiling water for mere minutes. Add a sauce, some veggies, a protein – and boom-bam, it’s a nutritious meal in under 30 minutes!  

This No Cook Artichoke Fettuccini using Hand Cut Pasta from Wildgrain  is a quick and easy meal to incorporated into your healthy new year!

Whip up a fresh fit meal in minutes with this easy, no-cook pasta sauce that features tomatoes, marinated artichokes, garlic and feta cheese - plus a little EVOO. It's tossed with hot noodles that warms it up! A delicious summer dinner! Used pasta from the Wildgrain subscription box, save $30 with code THEFITFORK at http://bit.ly/Wildgrain
Artisan bread, pastas and pastries in the the Wildgrain subscription box, save $30 with code THEFITFORK at http://bit.ly/Wildgrain

SNEAK PEEK: 

 January 2023 Wildgrain Mixed Box

  • Plain Sourdough Load
  • Cranberry Pecan Sourdough Loaf
  • Spelt Sourdough Loaf
  • Fettuccine Pasta
  • Tonnarelli Pasta
  • Giant Chocolate Chunk Cookes
  • + Free Croissants

 January 2023 Bakery Box: 

  • Plain Sourdough Loaf
  • Cranberry Pecan Sourdough Loaf
  • Spelt Sourdough Loaf
  • English Muffins
  • Slow-Fermented Brioche Rolls (likely but not confirmed)
  • Giant Chocolate Chunk Cookes
  • + Free Croissants

Oh yeah, did I mention that every subscription of a Wildgrain Bread Box started now through January gets a free 4-pack of croissants sent with EVERY box shipment for LIFE. There are no words to describe how good they are! Remember to use my Wildgrain coupon code to save $10 — THEFITFORK

Rustic Mushroom Bacon Blue Cheese Tart with Garlic-Thyme Pastry “Leaves”

This post is sponsored by Wick’s Pies.

Autumn is here, the cozy yet bold flavors are dropping faster than the leaves from a tree! Like this Rustic Mushroom Bacon Blue Tart (with Garlic-Thyme Pastry “Leaves”), an autumn-inspired, delightfully delicious meal that comes together conveniently thanks to frozen pie crusts from Wick’s Pies.

So bold and beautiful, this mushroom blue cheese tart is filled with flavor and easy to make thanks to a frozen pie crust! Sever with a green salad for a brunch or light dinner -- or as an appetizer for your fall-season party!

Eating pie for dinner is where it’s at! This is one of the best savory tarts I have ever made and is brimming with mushrooms, leeks, bacon and fresh herbs on a bold layer of creamy blue cheese.

Oh, and the crust! Let’s talk about the crust! Delicate, tender, flakey yet oh-so convenient! It’s a frozen pie crust from Wick’s Pies. I am NOT a pastry chef, and having the time and skill to make a pie crust worthy to envelope all the delicious ingredients in this mushroom tart stresses me out!

A glimpse at how easy this “use a froze pie crust” recipe actually is!

Using a frozen (and thawed) 8” Raw Circle of rolled out dough from Wick’s Pie, make my life so much easier – and I can spend my culinary talents focusing on the fillings and overall flavor of my tart rather than worrying about a dry, soggy, or otherwise lackluster crust.

So bold and beautiful, this mushroom blue cheese tart is filled with flavor and easy to make thanks to a frozen pie crust! Sever with a green salad for a brunch or light dinner -- or as an appetizer for your fall-season party!
Fold up the sides, easy-peasy – you can’t make a mistake!

Also, I making a “rustic” tart, NOT in a pie pan with fancy lattice work, pinching or braiding also makes easy savory tart recipe a winner. Just put fillings in the middle, leaving about a 1-inch border, and then fold up the edges to secure. This mushroom pie CAN’T be messed up and any imperfections in executing the crust “fold up” just adds to the rustic, country charm.

So bold and beautiful, this mushroom blue cheese tart is filled with flavor and easy to make thanks to a frozen pie crust! Sever with a green salad for a brunch or light dinner -- or as an appetizer for your fall-season party!

Because I’m so addicted to this delicious, tender convenience pie crust, I decided to use a leaf-shaped cookie cutter to make extra savory pie-crust pastries. You can NEVER have too much crust, am I right?! I simply sprinkled these pie dough cut outs with garlic salt and pressed in a bit of fresh thyme decoratively. Feeling so fancy serving this casual yet pretty darnclassy meal to my mom and dad this weekend!

So bold and beautiful, this mushroom blue cheese tart is filled with flavor and easy to make thanks to a frozen pie crust! Sever with a green salad for a brunch or light dinner -- or as an appetizer for your fall-season party!
Use a cookie cutter to punch out your favorite shape and sprinkle with garlic salt!

Mushroom Tart Pro Tips:

After sautéing mushrooms, slightly tilt pan to pool up excess liquid and mop off with a paper towel. This will prevent the crust from getting soggy.

Don’t skip the egg wash step in the recipe, this helps the crust turn a beautiful golden brown with a nice gloss.

If you are not a blue cheese fan, you can substitute another type of cheese (maybe crumbled Feta or even grated sharp white cheddar) instead.

I like to use a vented pizza pan, I think it keeps the crust crispier and flaker.

Check out Wick’s Pies wholesaler page for the source of the 8” Raw Circles used in my recipe . . . or you can also order whole pies of the dessert type to be delivered to your door– what a fabulous way to minimize upcoming holiday entertaining stress!

  1. Website: https://www.wickspies.com/
  2. Facebook: https://www.facebook.com/WicksPies
  3. Instagram: https://www.instagram.com/wickspies/
  4. Twitter: https://twitter.com/WicksPies

Learn more about Wicks Pies!

o bold and beautiful, this mushroom blue cheese tart is filled with flavor and easy to make thanks to a frozen pie crust! Sever with a green salad for a brunch or light dinner -- or as an appetizer for your fall-season party!
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5 from 3 votes
o bold and beautiful, this mushroom blue cheese tart is filled with flavor and easy to make thanks to a frozen pie crust! Sever with a green salad for a brunch or light dinner -- or as an appetizer for your fall-season party!
Rustic Mushroom Bacon Blue Cheese Tart with Garlic-Thyme Pastry “Leaves”
Prep Time
10 mins
Cook Time
36 mins
Total Time
35 mins
 

So bold and beautiful, filled with flavor and easy to make thanks to a frozen pie crust! Sever with a green salad for a brunch or light dinner — or as an appetizer for your fall-season party!

Course: Appetizer, brunch, dinner
Cuisine: American, country, French
Keyword: bacon, blue cheese, mushroom, pie crust, tart
Servings: 4 servings
Ingredients
  • 4- ounce bacon
  • 10 ounces mushrooms of choice I used Cremini and White Button
  • 1 cup sliced leeks whites and light greens
  • 1/4 teaspoon black pepper
  • ¼ teaspoon sea salt
  • 4 ounces cream cheese softened
  • 2 ounces blue cheese crumbled
  • 1 teaspoon fresh thyme leaves plus extra for garnish and crust “leaves”
  • 1 whisked egg for wash
  • ½ teaspoon garlic salt
  • 2 frozen Wick’s Pie crusts, thawed 1 for tart, 1 for extra crust “leaves” (optional
Instructions
  1. Heat 12-inch stainless steel skillet over medium-high and cook bacon for several minutes each side, until browning and crispy. Remove to paper towel-lined plate to drain, reserving about 1 tablespoon bacon fat in pan (discarding the rest).
  2. Add sliced leeks to pan, and sauté for 2 minutes and then add mushrooms and continue to cook for a 4 to 5 more minutes until softened and liquid released. Season with salt and pepper. Remove from heat and slightly tilt pan to pool up any remaining mushroom liquid and carefully pour off or sop up with paper towel. This will help prevent tart from getting soggy.
  3. Preheat oven to 400F.
  4. Allow mushroom mixture to cool for a few minutes. Meanwhile, make cheese filling by coarsely mashing together 2 ounces of crumbled blue cheese with 4 ounces cream cheese.
  5. Place thawed Wick’s Pie crust on a baking sheet (I prefer a vented pizza pan), coated with non-stick spray.

  6. Using spatula, spread on cheese mixture eaving a 1” border. Next pile on mushroom mixture over cheese and lightly pat down.

  7. Fold up edges of pie crust “rustically,” pinching excesses in the folds together as needed. Brush exposed edges of pie crust with egg wash.
  8. Top with crumbled bacon.
  9. Bake at 400F for 25 minutes or until crust golden and cheese bubbling.

  10. Once you stick tart in oven, start preparing the optional garlic-thyme “leaves” which will bake in the same oven as the tart for the last 5 to 6 minutes of baking.

  11. Spread thawed Wick’s crust on a baking sheet and sprinkle with garlic salt. Use leaf shaped cookie cutter (or other cutter design of choice) to make impressions that cut through – slightly wiggle the cut crust from them, but leave on the pan to cook as “extra” snacking material for later! Press on some of the fresh thyme into to dough decoratively. Bake at 400F for 5 to 6 minutes or until golden. Remove to cool on pan for 5 minutes before handling.
  12. Serve garlic-thyme leaves alongside the tart, if desired (making the leaves is an optional step).

Veggie & Labne Pizza with Pull-Apart Crust

This post is sponsored by Karoun Dairies as part of a blogger recipe contest.

Treat yourself to pizza night, but don’t you dare resort to frozen or consider take out.! That’s because I have something even easier and so much better — My Veggie & Labne Pizza with Pull-Apart Crust.


Veggie & Labne Pizza with Pull-Apart Crust is a quick and easy dinner or appetizer solution that is ready in less than 30 minutes. The no-rise, three-ingredient crust features labne, a creamy kefir cheese, that keeps the quick crust tender yet crispy. Try the genius tip to make a “pull apart” crust so no pizza cutter or knife required. Top with your favorite veggies.  So fun for a quick dinner or appetizer to share.

Ready in just about 30 minutes (can delivery beat that?!), this simple pizza for two (or one, if you’re real hungry) even features a homemade crust!

So much to say about this homemade crust. In need no rising, you just mix together three simple ingredients including flour (can swap in a gluten-free flour blend in needed), baking powder and labne (a thick, creamy, tangy kefir cheese resembling Greek yogurt, my opinion).  The labne helps keep the 3 ingredient crust delicious and tender on the inside, but crispy on the outside.

The flour-labne mixture will be a little crumbly, just ditch you spatula after a while and knead it together with your hands. Then, THIS IS NEAT, instead of doing a traditional crust rolled out and pinched up around the edges, make a pull-apart crust so that you (or you and a friend) can pull off a little pizza nibble at a time.

Labne Mediterranean style Kefir cheese from Karoun Dairies makes is the star in this three-ingredient, no-rise crust.

To do this, the big pizza dough ball is formed into smaller (about 1”) dough balls. This recipe yielded about 18 dough balls for me, but it doesn’t have to be a precise science. Those little balls are pressed down onto the pan (a 9” to 10” pan) until flattened into about ¼” thickness and the edges mostly meet. There may be a few places were a tiny bit of pan peeks through edge-to edge, that’s okay!

Labne Mediterranean style Kefir cheese from Karoun Dairies makes is the star in this three-ingredient, no-rise crust.

After the dough balls are pressed into the pan, top with cheese and veggies. Also, to make this pizza next level delicious and creamy, I like to dollop up to 1/2 cup more Labne Mediterranean Kefir Cheese. Then maybe a little more shredded cheese, because can you really have too much cheese on a pizza?!

Bake for about 15-20 minutes, top with extra garnishes as desired, and enjoy! You don’t even need a knife or pizza cutter to enjoy this pull-apart crust pizza recipe.  Just grab the edge and give a little tug and you will be rewarded with a bite-sized morsel of creamy, cheesy, veggie loaded goodness. I love a labne pizza!


Veggie & Labne Pizza with Pull-Apart Crust is a quick and easy dinner or appetizer solution that is ready in less than 30 minutes. The no-rise, three-ingredient crust features labne, a creamy kefir cheese, that keeps the quick crust tender yet crispy. Try the genius tip to make a “pull apart” crust so no pizza cutter or knife required. Top with your favorite veggies.  So fun for a quick dinner or appetizer to share.

I’m so glad I found this Labne Mediterranean kefir cheese. In the past I’ve made a similar crust with plain yogurt, but I don’t think it turned out as tender and satisfying.  


Veggie & Labne Pizza with Pull-Apart Crust is a quick and easy dinner or appetizer solution that is ready in less than 30 minutes. The no-rise, three-ingredient crust features labne, a creamy kefir cheese, that keeps the quick crust tender yet crispy. Try the genius tip to make a “pull apart” crust so no pizza cutter or knife required. Top with your favorite veggies.  So fun for a quick dinner or appetizer to share.
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 Since this may be a new type of cheese to you, let me tell you more about it. Labne Mediterranean Kefir Cheese from Karoun Dairies is a centuries-old, Mediterranean-style spreadable kefir. The taste is distinctively tangy, but pleasing! It’s smoother and thicker than yogurt and reminds me of a cross between Greek yogurt and cream cheese – oh my, so good and creamy!  It’s lower in fat than cream cheese and makes great alternative for a healthy lifestyle. Plus you also benefit from live probiotic cultures in every spoonful.

Visit Karoun Cheese to learn more or check them out on Facebook, Instagram, and Twitter for the latest news and recipes! #karoun, #karoundairies, #karounlabne, #labne

5 from 4 votes
Veggie & Labne Pizza with Pull-Apart Crust is a quick and easy dinner or appetizer solution that is ready in less than 30 minutes. The no-rise, three-ingredient crust features labne, a creamy kefir cheese, that keeps the quick crust tender yet crispy. Try the genius tip to make a “pull apart” crust so no pizza cutter or knife required. Top with your favorite veggies. So fun for a quick dinner or appetizer to share.
Veggie & Labne Pizza with Pull-Apart Crust
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

 Veggie & Labne Pizza with Pull-Apart Crust is a quickand easy dinner or appetizer solution that is ready in less than 30 minutes. Theno-rise, three-ingredient crust features labne, a creamy kefir cheese, thatkeeps the quick crust tender yet crispy. Try the genius tip to make a “pullapart” crust so no pizza cutter or knife required. Top with your favorite veggies. So fun for a quick dinner or appetizerto share.

Course: Appetizer, dinner, dinner, entree, pizza, starter
Cuisine: Italian, Mediterranean
Keyword: appetizer, blue cheese, labne, pizza
Servings: 2
Ingredients
  • ½ cup Karoun Mediterranean-style Labne Kefir cheese
  • 1 ½ teaspoons of baking powder
  • 1 cup flour or gluten-free flour baking blend
  • ¼ teaspoon garlic salt
  • 3/4 cup shredded mozzarella divided
  • 1/2 cup Karoun Mediterranean-style Labne Kefir cheese
  • 1/2 cup sliced mushrooms
  • 1/2 cup shredded spinach
  • ¼ cup red onion slices
  • ¼ cup chopped tomato
Instructions
  1. Preheat oven to 400F.
  2. In medium bowl, mix together Labne, baking powder and flour with spoon. Will be crumbly, then use hands to knead it together into a cohesive dough ball.
  3. Pinch of 1-inch dough balls (I got approximately 18) and place on a 9-inch to 10-inch pizza pan.
  4. Press balls down with fingers until flattened and edges mostly touching. It’s okay if there are a few spots of pan showing through.
  5. Sprinkle dough with garlic salt. Sprinkle with ½ cup shredded mozzarella and vegetables.
  6. Dollop up to ½ cup additional Karoun Mediterranean-style Labne Kefir cheese on top of veggies. Sprinkle with remaining ¼ cup of reserved mozzarella.
  7. Bake for approximately 12 minutes or until crust browned and cheese bubbling.
  8. No need for a knife or pizza cutter, just pull apart into pizza bites!

Nutritious Pantry Staples for Quick Meals & Snacks

This post is sponsored by BabbleBoxx.

March is National Nutrition Month. It’s a great time to become better informed about your food choices and make any tweaks necessary to support healthful eating that fuels your body and goals.

March is National Nutrition Month, a great time make informed food choices and add better-for-you staples to the pantry. Find out my must-have condiments, prepped whole grains, and nuts I keep on hand for easy meal and snack making.

For example, my goal is to eat a balanced diet rich in lean proteins, fruits and veggies, and whole-grain carbs to give me enough energy to perform my runs and workouts along with the proper nutrients to recover quickly. I like making homemade meals, but often convenience is king. However, I’m not willing to scrap my nourishing meals for takeout, so I keep my pantry stocked with quality convenience foods, condiments and better-for-me snacks to help ensure success.

Nutritious Pantry Staples for Quick Meals & Snacks  

is Organic Coconut Aminos from Coconut Secret -- organic, non GMO, lower sodium, soy free. A great substitute for soy sauce.
Coconut Secret Coconut Aminos are a lower sodium, soy-free way to add flavor!

Coconut Aminos: One of my must-have pantry staples is Organic Coconut Aminos from Coconut Secret. For those of you who don’t do soy products or are being mindful of salt consumption, this soy sauce alternative really delivers that slightly sweet yet savory punch of umami you crave from a condiment. Made from hand-harvested, naturally fermented organic coconut blossoms, the only other ingredient in Coconut Aminos, is just a hint of sea salt. Coconut Aminos has 72% less sodium than the leading soy sauce brand. It’s also gluten-free, msg-free, has no added sugar, and is Whole30 approved. A 1:1 ratio soy sauce replacement, I use Organic Coconut Aminos in so many ways including in my ramen bowls, in marinades and glazes for grilling and oven roasting, and in veggie skillets.

Mighty Sesame Organic Tahini is a delicious seed based product ready to drizzle on salads, sandwiches and more thanks to the awesome squirt bottle.
I love how Might Sesame Co. Tahini comes in a squirt bottle – so convenient!

Tahini:  It’s amazing what kind of amazingly flavorful dishes you can create in a flash with a bottle of Mighty Sesame Organic Tahini. If you’re not familiar with tahini, it’s a creamy product made from sesame seeds. The squeeze-bottle on the Mighty Sesame Harissa Tahini is SO CONVENIENT and VERSATILE — it’s shelf-stable, always creamy, always drizzle-ready and is kicked up with a little bit of roasted chili pepper! There is no gunky stirring and spooning from a jar like I’ve persevered with other tahini brands. Perfect to drizzle on salads, grain bowls, tacos and raw veggie snacking for a boost of flavor, healthy fats and extra protein (7g per serving). Suitable for vegan, glute-free, dairy-free, kosher, and halal diets.

Minute rice cups and brown rice & quinoa cups can be made in 60 seconds. Simple ingredients, nothing artificial, no weird processing. The cups are BPA free and can be recycled.
Oh, hello! Wholesome whole grains in 60 seconds with Minute rice cups!

Pre-Cooked Grains: Keeping shelf-stable, pre-cooked grains (like rice and quinoa) in the pantry allows for quick, creative meal-making on even the busiest nights. I’ve stocked up with Minute rice cups, they are easily made in the microwave in about 60 seconds, perfectly portioned so I don’t overeat, and feature just quality rice – no weird chemicals, harmful ingredients, or weird processing methods. Even the plastic cups are BPA-free and can be recycled.  The Minute Basmati microwavable rice cups offer that nutty, aromatic rice experience that’s hard to resist and Minute Brown Rice & Quinoa microwavable rice cups have a delightful texture with chewy brown rice and crunchy quinoa. Both are non-GMO, preservative-free, MSG-free, gluten-free, cholesterol-free and suitable for vegan and vegetarian diets. These easy rice cups are a smart and simple way to add the beneficial nutrients, like fiber from whole grains, into your busy lifestyle.

Looking for a vegan nutella? Classic Hazelnut Spread from Nutiva is a win-win with delicious creamy hazelnut taste and 40% less sugar than the leading brand.
Yes, please! Nutiva Hazelnut Spread with 40% less sugar than the leading brand.

Nut-based Spreads: Naturally, almond butter, cashew butter and peanut butter are always stocked in my pantry – -but sometimes something chocolatey can really sooth that sweet tooth!  When cravings hit, I grab a jar of Nutiva Organic Classic Hazelnut Spread from the pantry. It’s creamy, it’s decadent-tasting, it’s delicious all while being a product I can feel good about eating. Not only does it have 40-percent less sugar that the leading brand (that’s huge!), it’s non-GMO, suitable for vegan diets and the hazelnuts are harvested in a way that is rainforest and orangutan safe.  My favorite ways to enjoy this vegan nutella -like spread is to smear it on whole-grain toast, drizzle on my oatmeal, or use as a dip for fruit!

Flavored nuts that are mess free? RECIPE 33 infused almonds are nutritious, delicious and don't leave unwanted residue on your fingers.
The first rule of game night is to always have nuts nearby! RECIPE 33 infused almonds keep my hands neat and are yummy to eat!

Nuts: I LOVE nuts, especially almonds! They store so well in the pantry and are a good source of grab-and-go nutrients including fiber, protein, vitamin e and more. A favorite brand is RECIPE 33 infused almonds, not only for the inherent benefits of nuts, but also because the are flavored yet mess free! A proprietary, small-batch process takes real ingredients to infuse flavor into each almond without artificial flavors or additives. The result is an amazingly flavorful snack that leaves no messy, oily, sticky or other unwanted residue on your hands. These mess free almonds are so perfect for squashing hunger when out and about (I keep a bag in my purse), on salads and other recipes, or for charcuterie boards!  Save $2 on any 4-ounce infused almond bag with code Try RECIPE33. SHOP HERE

Cheddar Zucchini Chips in Air Fryer | Low Carb

Cheddar Zucchini Chips in the air fryer are a quick, easy and flavor-packed appetizer to serve with your favorite dip or side dish that pairs with most everything.

A low-carb, gluten-free and keto-friendly way to snack and get more vegetables in your day! These easy air fryer zucchini chips use just a few simple ingredients and are done in minutes – perfect for game day entertaining or a delicious side dish and alternative to fries.

This zucchini snack is is also low-carb, gluten-free, and keto-friendly – plus, it only made with a few wholesome ingredients.

zucchini sliced think for air fryer

For the best, crispy zucchini chips, make sure that the vegetable is cut thiny in about ¼” inch crosswise slices. If you notice excess moisture on the cut zucchini, pat dry with a paper towel. This is how to keep zucchini chips from getting soggy.

The “breading” isn’t the traditional flour or panko – it’s crushed all-cheese snacks (popular brands are Moon Cheese Snack, Just the Cheese and Whisps Cheese Crisps) along with almond meal and dried herbs. These simple ingredients, held on with an egg wash, ensure these remain low carb zucchini chips – with a surprise bonus of more than 10 grams of protein per serving!

This keto cheddar zucchini chip recipe makes four servings – that’s about 10 “chips” give or take. It’s a satisfying way to use up zucchini and each portion comes in at 154 caloires, 3.9g net carb, 10.5g fat, 10.7g protein.

A low-carb, gluten-free and keto-friendly way to snack and get more vegetables in your day! These easy air fryer zucchini chips use just a few simple ingredients and are done in minutes – perfect for game day entertaining or a delicious side dish and alternative to fries. For more low carb recipes and heal inspo to fuel an active lifestyle visit thefitfork.com
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I used my Omni Pro Air Fryer from from Instant Pot to make my favorite zucchini recipe. In just about 6 to 8 minutes, an air fryer gets everything nice and crisp. You CAN use a traditional oven at 400F degrees for about 10 to 12 minutes, carefully flipping the chips halfway through.

Note: This post contains affiliate links. I may earn a small commisison from purchase, however the price to you remains the same. Proceeds are used to help operate The Fit Fork – thank you!

5 from 2 votes
A low-carb, gluten-free and keto-friendly way to snack and get more vegetables in your day! These easy air fryer zucchini chips use just a few simple ingredients and are done in minutes – perfect for game day entertaining or a delicious side dish and alternative to fries.
Cheddar Zucchini Chips in Air Fryer
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 
A low-carb, gluten-free and keto-friendly way to snack and get more vegetables in your day! These easy air fryer zucchini chips use just a few simple ingredients and are done in minutes – perfect for game day entertaining or a delicious side dish and alternative to fries.
Course: Appetizer, Side Dish, Snack
Keyword: cheddar, gluten free, keto, low carb, zucchini
Servings: 4 servings
Calories: 154 kcal
Ingredients
  • ¾ lb. zucchini
  • ½ cup almond flour
  • 3 ounces all-cheese snack Moon Cheese, Whisps, etc.. Or, may substitute a very dry cheese like Parmesan
  • 1 tablespoon dried parsley
  • 2 eggs
  • Optional: dipping sauce
Instructions
  1. Cut zucchini into ¼” slices crosswise. Pat dry if excess moisture.
  2. In baggie, crush cheese snack into a coarse powder.
  3. In a bowl, mix “cheddar crumbs” with almond flour and dried parsley.
  4. Whisk eggs in shallow bowl. Dip each slice in egg and then dredge in cheese coating.
  5. Place crumb-coated zucchini slices on basket of air fryer and cook 390F degree air fryer (pre heated) for 6 to 8 minutes.
  6. Depending on the size of your air fryer, you may have to make in two batches.
  7. Remove from air fryer and serve with dipping sauce of choice.
  8. Store covered leftovers in fridge. To reheat, place cold zucchini chips in the air fryer basket and reheat for a couple minutes – good as new!
Recipe Notes