Crispy Shallot Chips
Crispy and salty and herby, these little gems make a fantastic salad topping, a great side to a piece of grilled steak, or just eaten as a quick snack. This recipe makes 1 hefty serving but can easily be doubled (or tripled)!
prep time
5 minutes
cook time
15 minutes
Ingredients
2 large shallots
1 1/2 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup panko breadcrumbs
1/4 cup grated parmesan cheese
1 teaspoon Italian seasoning
1 1/2 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup panko breadcrumbs
1/4 cup grated parmesan cheese
1 teaspoon Italian seasoning
Directions
Preheat oven to 400 degrees F.
Cut the shallots lengthwise and remove papery outer layer. Peel the layers apart, carefully, keeping them as intact as possible. Cut any larger pieces so they are 1 1/2 to 2 inches long and 1/2 inch wide.
Place the shallots in a large bowl and toss with the olive oil, paprika, salt, and pepper.
Combine the breadcrumbs, parmesan, and Italian seasoning in a bowl. Add the breadcrumb mixture to the shallots and toss to combine.
Place the shallots in a single layer on a large baking sheet.
Bake for 12 to 15 minutes until desired crispiness is reached. Serve with your favorite dip.
Cut the shallots lengthwise and remove papery outer layer. Peel the layers apart, carefully, keeping them as intact as possible. Cut any larger pieces so they are 1 1/2 to 2 inches long and 1/2 inch wide.
Place the shallots in a large bowl and toss with the olive oil, paprika, salt, and pepper.
Combine the breadcrumbs, parmesan, and Italian seasoning in a bowl. Add the breadcrumb mixture to the shallots and toss to combine.
Place the shallots in a single layer on a large baking sheet.
Bake for 12 to 15 minutes until desired crispiness is reached. Serve with your favorite dip.
