Dessert

Looking for a fun and easy twist on classic apple pie? These Air Fryer Apple Pie Taquitos are the perfect dessert! Crispy tortillas filled with warm, cinnamon-spiced apples and a touch of sweetness, then air-fried to golden perfection. These apple pie taquitos are quick to make, healthier than traditional fried desserts, and packed with flavor. They’re perfect for when you’re craving apple pie but don’t want to go through the hassle of making a full pie. Plus, they’re so fun to eat!

Why You’ll Love These Air Fryer Apple Pie Taquitos

• Quick & Easy: Ready in just 15 minutes, these taquitos are a faster alternative to traditional apple pie.
• Crispy & Sweet: Air-fried to crispy perfection and filled with sweet, cinnamon-spiced apples.
• Healthier Option: These taquitos are air-fried, using less oil than traditional fried desserts.
• Family-Friendly: A fun and easy dessert the whole family will love.
• Perfect for Any Occasion: Great for parties, gatherings, or just a cozy dessert for yourself!

Ingredients

• 1 ½ cups (about 3 medium apples) peeled, cored, and diced (Granny Smith, Honeycrisp, or your favorite apple)
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1 tbsp butter
• ¼ cup (60ml) water
• 6-8 small flour tortillas
• 2 tbsp melted butter (for brushing)
• Extra cinnamon sugar, for coating

Optional Toppings

• Whipped cream
• Caramel sauce
• Vanilla ice cream

Directions

Step 1: Make the Apple Filling

1. Cook the Apples:
   In a medium skillet, melt the butter over medium heat. Add the diced apples, granulated sugar, cinnamon, and water. Stir to coat the apples evenly.
2. Simmer the Mixture:
   Cook the apple mixture for 5-7 minutes, stirring occasionally, until the apples soften and the liquid thickens slightly. Remove from heat and let the mixture cool for a few minutes.

Step 2: Assemble the Taquitos

1. Fill the Tortillas:
   Lay out the flour tortillas and spoon 2-3 tablespoons of the apple filling down the center of each tortilla.
2. Roll the Taquitos:
   Roll the tortillas tightly around the apple filling, folding in the sides as you roll to keep the filling secure.

Step 3: Air Fry the Taquitos

1. Preheat the Air Fryer:
   Preheat your air fryer to 375°F (190°C) for 2-3 minutes.
2. Brush with Butter:
   Brush the rolled taquitos with melted butter and sprinkle them with a little extra cinnamon sugar for extra flavor and crunch.
3. Air Fry:
   Place the taquitos seam-side down in the air fryer basket in a single layer, making sure they don’t overlap. Air fry for 6-8 minutes, flipping halfway through, until golden and crispy.

Step 4: Serve

Remove the taquitos from the air fryer and let them cool for a minute or two. Serve warm with whipped cream, caramel sauce, or a scoop of vanilla ice cream for the ultimate apple pie experience!

Notes

• Use Your Favorite Apples: Granny Smith apples add a nice tartness, but you can use any apple variety you like.
• Make It Vegan: Use dairy-free butter and swap the flour tortillas for a vegan-friendly version.
• Cinnamon Sugar Coating: For an extra indulgent touch, roll the air-fried taquitos in more cinnamon sugar as soon as they come out of the air fryer.
• Storage Tips: Store leftover taquitos in an airtight container in the fridge for up to 2 days. Reheat them in the air fryer to regain their crispiness.
• Stovetop Option: If you don’t have an air fryer, you can bake the taquitos at 400°F (200°C) for 12-15 minutes, flipping halfway through, until crispy.

Frequently Asked Questions

Can I use store-bought apple pie filling?
Yes! If you’re short on time, you can use canned apple pie filling instead of making your own. Just adjust the filling amount to fit the tortillas.

What kind of tortillas work best?
Small flour tortillas work best for this recipe, but you can also try using whole wheat or gluten-free tortillas for dietary preferences.

Can I make these taquitos ahead of time?
Yes, you can prepare the apple filling in advance and store it in the fridge for up to 2 days. When ready to serve, assemble the taquitos and air fry.

How do I keep the taquitos from opening up in the air fryer?
Make sure the taquitos are rolled tightly and place them seam-side down in the air fryer basket to prevent them from unraveling.

Can I freeze these apple pie taquitos?
Yes! You can freeze the assembled taquitos before air frying them. When ready to serve, air fry them directly from frozen, adding a few extra minutes to the cooking time.

Tips and Notes

• My Tip: For an extra flavor boost, sprinkle a little nutmeg or allspice into the apple filling along with the cinnamon.
• Pro Trick: To prevent soggy taquitos, let the apple filling cool slightly before adding it to the tortillas. This keeps the tortillas crispier during air frying.
• Serving Suggestion: Serve these taquitos warm with a side of vanilla ice cream and drizzle with caramel sauce for a decadent treat.

Variations

• Apple Cinnamon Roll Taquitos: Add a layer of cream cheese mixed with powdered sugar inside the tortillas before adding the apple filling for a cinnamon roll-inspired version.
• Apple Pie Tacos: Skip the air frying and serve the apple filling inside flat, crispy taco-shaped tortillas, topped with whipped cream.
• Berry Pie Taquitos: Substitute the apple filling with mixed berries like blueberries, raspberries, and blackberries for a fruity twist.
• Pumpkin Spice Taquitos: Add a sprinkle of pumpkin spice mix to the apple filling for a fall-inspired treat.
• S’mores Taquitos: Spread a layer of chocolate and marshmallow fluff inside the tortilla along with the apple filling for a s’mores-inspired taquito.
  

  Air Fryer Apple Pie Taquitos

  These Air Fryer Apple Pie Taquitos are a crispy, sweet treat perfect for a quick dessert. Filled with cinnamon-spiced apple pie filling and rolled in sugar, these golden taquitos are air-fried to perfection. Serve them with a drizzle of caramel sauce or a scoop of ice cream for a delicious, easy-to-make dessert that everyone will love!

  Print Recipe Pin Recipe

  Prep Time 10 minutes mins

  Cook Time 7 minutes mins

  0 minutes mins

  Total Time 17 minutes mins

  Course Dessert, Snack

  Cuisine American

  Servings 8

  Ingredients

    

  1x2x3x

  • 1 can 21 oz / 1.31 lb apple pie filling
  • 8 small flour tortillas
  • ¼ cup 0.06 lb granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons 0.03 lb melted butter
  • Caramel sauce optional, for serving
  • Vanilla ice cream optional, for serving

  Instructions

   

  Step 1: Prepare the Taquitos

  • In a small bowl, mix the sugar and cinnamon together. Set aside.
  • Spoon about 2 tablespoons of apple pie filling down the center of each flour tortilla.
  • Roll the tortillas tightly, tucking in the ends if possible to keep the filling inside.

  Step 2: Coat the Taquitos

  • Brush the rolled taquitos with melted butter on all sides.
  • Roll the buttered taquitos in the cinnamon-sugar mixture until fully coated.

  Step 3: Air Fry the Taquitos

  • Preheat your air fryer to 350°F (175°C).
  • Place the taquitos seam-side down in the air fryer basket in a single layer. Air fry for 5–7 minutes, or until the taquitos are golden brown and crispy. You may need to do this in batches depending on the size of your air fryer.

  Step 4: Serve and Enjoy

  • Once done, remove the taquitos from the air fryer and let them cool slightly.
  • Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for an extra indulgent treat!

  Notes

  • Storage: Store leftover taquitos in an airtight container at room temperature for up to 2 days. Reheat in the air fryer for a few minutes to regain crispiness.
  • Variations: Try using different pie fillings like cherry, blueberry, or peach for variety.
  • Oven Option: If you don’t have an air fryer, bake the taquitos in a preheated oven at 400°F (200°C) for about 10–12 minutes or until golden and crispy.
  • Serving Tip: For an extra indulgent treat, top the taquitos with whipped cream or sprinkle with powdered sugar.

  Tried this recipe?Let us know how it was!

Remember those nostalgic, store-bought Oatmeal Cream Pies from your childhood? Now you can make a delicious, homemade version that’s even better! These soft, chewy oatmeal cookies are sandwiched together with a sweet, marshmallow-flavored cream filling, creating the ultimate dessert sandwich. Whether you’re craving a little taste of nostalgia or want to treat your family to something special, these homemade oatmeal cream pies are easy to make and impossible to resist!

Why You’ll Love These Homemade Oatmeal Cream Pies

• Soft & Chewy: The oatmeal cookies are perfectly soft and chewy with just the right amount of texture.
• Sweet Cream Filling: The marshmallow cream filling is sweet, fluffy, and pairs perfectly with the cookies.
• Better Than Store-Bought: These homemade pies are made with simple ingredients and taste even better than the ones you grew up with.
• Great for Gifting: These pies make a fun and thoughtful homemade gift for any occasion.
• Freezer-Friendly: You can make a batch and freeze some for later!

Ingredients

For the Oatmeal Cookies

• 1 cup (225g / 2 sticks) unsalted butter, softened
• 1 cup (200g / 0.44 lb) brown sugar, packed
• ½ cup (100g / 0.22 lb) granulated sugar
• 2 large eggs
• 1 tbsp molasses (optional, but adds depth of flavor)
• 1 tsp vanilla extract
• 1 ½ cups (190g / 0.42 lb) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• 3 cups (270g / 0.6 lb) old-fashioned rolled oats

For the Marshmallow Cream Filling

• ½ cup (115g / 1 stick) unsalted butter, softened
• 1 cup (120g / 0.26 lb) powdered sugar
• 1 tsp vanilla extract
• 1 jar (7 oz / 198g) marshmallow fluff
• 1-2 tbsp heavy cream (optional, for thinning the filling)

Directions

Step 1: Make the Oatmeal Cookies

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Cream the Butter and Sugars:
   In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
3. Add the Eggs, Vanilla, and Molasses:
   Beat in the eggs one at a time, followed by the vanilla extract and molasses (if using), until well combined.
4. Mix the Dry Ingredients:
   In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
5. Add the Oats:
   Stir in the old-fashioned oats until evenly distributed throughout the dough.
6. Scoop the Dough:
   Use a cookie scoop or tablespoon to drop small balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
7. Bake:
   Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers will still be soft but will firm up as they cool.
8. Cool:
   Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Marshmallow Cream Filling

1. Cream the Butter:
   In a medium bowl, beat the softened butter until smooth and creamy.
2. Add the Powdered Sugar and Vanilla:
   Gradually mix in the powdered sugar and vanilla extract until fully combined.
3. Mix in the Marshmallow Fluff:
   Gently fold in the marshmallow fluff until the mixture is light and fluffy.
4. Adjust the Consistency:
   If the filling is too thick, add 1-2 tablespoons of heavy cream to thin it out to your desired consistency.

Step 3: Assemble the Oatmeal Cream Pies

1. Pair the Cookies:
   Match up the cookies in pairs based on similar size and shape.
2. Spread the Filling:
   Spread or pipe a generous layer of the marshmallow cream filling onto the flat side of one cookie, then sandwich it with the other cookie.
3. Chill (Optional):
   For easier handling, you can refrigerate the assembled cream pies for 15-20 minutes to help the filling set before serving.

Step 4: Serve and Enjoy

Enjoy these delicious homemade oatmeal cream pies with a cold glass of milk, or pack them up for lunchbox treats, parties, or a nostalgic dessert!

Notes

• Molasses: The molasses is optional but adds a rich, caramel-like flavor to the cookies. You can substitute with honey or maple syrup if desired.
• Storage Tips: Store leftover oatmeal cream pies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Freezer-Friendly: These oatmeal cream pies can be frozen for up to 2 months. Simply wrap each pie individually in plastic wrap and place them in a freezer-safe container. Thaw in the fridge or at room temperature before serving.
• Make Ahead: The cookies and filling can both be made ahead of time. Store the cookies in an airtight container and the filling in the fridge for up to 3 days. Assemble when ready to serve.

Frequently Asked Questions

Can I use quick oats instead of old-fashioned oats?
Yes, but old-fashioned oats provide more texture. Quick oats will give you a softer cookie, which still works great for these cream pies.

Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend and make sure your oats are certified gluten-free.

How do I keep the filling from oozing out?
Make sure the cookies are completely cooled before adding the filling. You can also refrigerate the assembled pies for a bit to help set the filling.

Can I use a different filling?
Yes! You can use a simple buttercream or cream cheese frosting for a different take, but the marshmallow filling is what gives it that classic taste.

How do I keep the cookies soft?
To keep the cookies soft, store them in an airtight container. Adding a slice of bread to the container can help retain moisture and keep the cookies soft.

Tips and Notes

• My Tip: For an extra special touch, sprinkle a little sea salt on top of the cookies before baking to balance the sweetness of the filling.
• Pro Trick: Use a piping bag to add the marshmallow cream filling for a cleaner, more uniform look.
• Serving Suggestion: Serve these oatmeal cream pies slightly chilled for a firmer texture, or enjoy them at room temperature for a softer, gooier treat.

Variations

• Peanut Butter Oatmeal Cream Pies: Add ½ cup of peanut butter to the cookie dough for a nutty twist, or mix peanut butter into the marshmallow filling.
• Chocolate-Dipped Oatmeal Cream Pies: Dip half of each assembled cream pie in melted chocolate for an extra indulgent treat.
• Pumpkin Spice Oatmeal Cream Pies: Add 1 teaspoon of pumpkin spice to the cookie dough for a fall-inspired flavor.
• Coconut Oatmeal Cream Pies: Stir in ½ cup of shredded coconut to the cookie dough for a tropical take on the classic.
• Healthier Oatmeal Cream Pies: Use coconut oil instead of butter, and substitute half of the flour with whole wheat flour for a healthier version.
  

  Homemade Oatmeal Cream Pies

  These Homemade Oatmeal Cream Pies are a nostalgic treat that brings back childhood memories! Soft and chewy oatmeal cookies are sandwiched together with a fluffy vanilla cream filling for a delightful, sweet snack. Perfect for lunchboxes, parties, or simply indulging at home, these cream pies are easy to make and even better than the store-bought version!

  Print Recipe Pin Recipe

  Prep Time 20 minutes mins

  Cook Time 12 minutes mins

  0 minutes mins

  Total Time 32 minutes mins

  Course Dessert, Snack

  Cuisine American

  Servings 14

  Ingredients

    

  1x2x3x

  For the Oatmeal Cookies

  • 1 cup 0.5 lb unsalted butter, softened
  • 1 cup 0.5 lb brown sugar
  • ½ cup 0.25 lb granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses
  • 1 ½ cups 0.375 lb all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 3 cups 0.75 lb quick-cooking oats

  For the Cream Filling

  • ½ cup 0.25 lb unsalted butter, softened
  • 1 ½ cups 0.37 lb powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream or milk

  Instructions

   

  Step 1: Prepare the Oatmeal Cookie Dough

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
  • Add the eggs, vanilla extract, and molasses, and beat until combined.
  • In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add this to the wet ingredients and mix until just combined.
  • Stir in the oats until evenly incorporated.

  Step 2: Bake the Oatmeal Cookies

  • Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
  • Bake for 10–12 minutes, or until the edges are golden and the centers are slightly soft.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

  Step 3: Prepare the Cream Filling

  • In a medium bowl, beat the softened butter until smooth. Gradually add the powdered sugar and mix until light and fluffy.
  • Add the vanilla extract and heavy cream (or milk), and beat until the filling is smooth and creamy.

  Step 4: Assemble the Oatmeal Cream Pies

  • Once the cookies are completely cool, spread a generous amount of the cream filling on the flat side of half of the cookies.
  • Top with the remaining cookies to create sandwiches.

  Step 5: Serve and Enjoy

  • Serve immediately or store in an airtight container for later. Enjoy these soft and chewy treats with a cold glass of milk!

  Notes

  • Storage: Store the oatmeal cream pies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
  • Freezer-Friendly: Wrap individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
  • Add-Ins: For extra flavor, add raisins or chocolate chips to the oatmeal cookie dough.
  • Serving Tip: These cream pies are great for lunchboxes, picnics, or as a fun dessert for kids’ parties.

  Tried this recipe?Let us know how it was!

These Mini Oreo Cheesecakes are the perfect sweet treat for any Oreo lover! With a whole Oreo cookie as the base, a creamy cheesecake filling speckled with even more Oreo pieces, and topped with whipped cream and crushed cookies, each bite is a delightful blend of crunch and creaminess. They’re easy to make and great for any occasion, whether you’re hosting a party, bringing a dessert to a potluck, or just craving a bite of indulgence. Best of all, they’re portioned perfectly into bite-sized pieces!

Why You’ll Love These Mini Oreo Cheesecakes

• Easy & Fun: Simple ingredients and easy steps make these cheesecakes a breeze to whip up.
• Creamy & Crunchy: The smooth, rich cheesecake filling is perfectly balanced by the crunchy Oreo cookie base.
• Perfect Portions: Bite-sized cheesecakes that are great for sharing or as individual desserts.
• Versatile: Top them with whipped cream, chocolate sauce, or even more Oreos for added indulgence!
• Make Ahead Friendly: You can make these in advance and keep them in the fridge or freezer for later.

Ingredients

For the Oreo Crust

• 12 whole Oreo cookies (for the base of each cheesecake)

For the Cheesecake Filling

• 16 oz (450g) cream cheese, softened
• ½ cup (100g / 0.22 lb) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120ml) sour cream
• 6 Oreo cookies, crushed (for mixing into the batter)

Optional Toppings

• Whipped cream
• Crushed Oreos
• Chocolate sauce

Directions

Step 1: Preheat the Oven and Prepare the Muffin Tin

1. Preheat the Oven:
   Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
2. Prepare the Oreo Base:
   Place a whole Oreo cookie at the bottom of each cupcake liner. This serves as the base for each mini cheesecake.

Step 2: Make the Cheesecake Filling

1. Beat the Cream Cheese:
   In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
2. Add the Eggs and Vanilla:
   Beat in the eggs one at a time, then mix in the vanilla extract until well combined.
3. Mix in the Sour Cream:
   Add the sour cream and mix until smooth. Stir in the 6 crushed Oreos, gently folding them into the batter.

Step 3: Assemble and Bake

1. Fill the Muffin Tin:
   Spoon the cheesecake filling into each cupcake liner, filling them nearly to the top.
2. Bake:
   Bake for 18-22 minutes, or until the centers are set and slightly jiggly. The cheesecakes will firm up as they cool.
3. Cool:
   Remove the cheesecakes from the oven and let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Chill and Serve

1. Chill the Cheesecakes:
   Once the cheesecakes are completely cool, refrigerate them for at least 2 hours to set.
2. Top and Serve:
   Before serving, top the mini Oreo cheesecakes with whipped cream, extra crushed Oreos, or a drizzle of chocolate sauce. Enjoy!

Notes

• Make Ahead: These mini cheesecakes can be made a day in advance and stored in the fridge until ready to serve.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer-Friendly: You can freeze these mini cheesecakes for up to 2 months. Just thaw in the fridge before serving.
• Use Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature to ensure a smooth, lump-free cheesecake filling.

Frequently Asked Questions

Can I use a boxed cheesecake mix?
Yes! If you’re short on time, you can use a boxed cheesecake mix for convenience, but homemade will always have that extra creaminess.

Can I make these without the sour cream?
Yes, you can substitute sour cream with Greek yogurt or leave it out, though it adds a lovely creaminess and tang.

What toppings go well with mini Oreo cheesecakes?
Whipped cream, crushed Oreos, chocolate sauce, or even a drizzle of caramel would be delicious options!

Can I make this recipe into a full-size cheesecake?
Yes! You can make this recipe in a 9-inch springform pan. The baking time will increase to about 45-50 minutes.

Do I need a water bath for these cheesecakes?
No water bath is needed for these mini cheesecakes. They bake perfectly as-is!

Tips and Notes

• My Tip: For a pretty presentation, pipe whipped cream on top of each mini cheesecake and sprinkle with crushed Oreos just before serving.
• Pro Trick: To prevent cracks in the cheesecake, don’t overbake them. The centers should still have a slight jiggle when you take them out of the oven.
• Serving Suggestion: Serve these cheesecakes chilled with a side of coffee or tea for a delightful treat.

Variations

• Peanut Butter Oreo Cheesecakes: Swirl in a tablespoon of peanut butter into the cheesecake batter for a chocolate and peanut butter combo.
• Mint Oreo Cheesecakes: Use mint-flavored Oreos and add a drop of peppermint extract to the cheesecake filling for a minty twist.
• Double Chocolate Cheesecakes: Use chocolate cream-filled Oreos and add 2 tablespoons of cocoa powder to the cheesecake filling for extra chocolate flavor.
• Gluten-Free Oreo Cheesecakes: Use gluten-free Oreos and make sure all other ingredients are gluten-free for a safe treat for those with gluten sensitivities.
  

  Lemon Crinkle Cookies

  These Lemon Crinkle Cookies are soft, chewy, and bursting with bright lemon flavor. With their crackled, powdered sugar coating and fresh citrus taste, these cookies are the perfect treat for lemon lovers. They’re easy to make and ideal for springtime gatherings or whenever you’re craving a zesty, sweet snack!

  Print Recipe Pin Recipe

  Prep Time 10 minutes mins

  Cook Time 12 minutes mins

  30 minutes mins

  Total Time 52 minutes mins

  Course Dessert, Snack

  Cuisine American

  Servings 24

  Ingredients

    

  1x2x3x

  • 1 ½ cups 0.375 lb all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup 0.25 lb unsalted butter, softened
  • 1 cup 0.25 lb granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • ½ cup 0.12 lb powdered sugar (for rolling)

  Instructions

   

  Step 1: Prepare the Dry Ingredients

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  Step 2: Cream the Butter and Sugar

  • In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 2–3 minutes.

  Step 3: Add the Wet Ingredients

  • Add the egg, vanilla extract, lemon juice, and lemon zest to the butter mixture. Beat until well combined.

  Step 4: Combine the Wet and Dry Ingredients

  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

  Step 5: Chill the Dough

  • Cover the dough and refrigerate for at least 30 minutes to make it easier to handle.

  Step 6: Preheat the Oven and Roll the Dough

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Roll the dough into 1-inch balls, then roll each ball in the powdered sugar until fully coated.

  Step 7: Bake the Cookies

  • Place the dough balls on the prepared baking sheet, about 2 inches apart.
  • Bake for 10–12 minutes, or until the cookies are set but still soft in the center. The cookies will spread and develop crinkles as they bake.

  Step 8: Cool and Serve

  • Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

  Notes

  • Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
  • Freezer-Friendly: Freeze the dough balls before rolling them in powdered sugar. When ready to bake, thaw slightly, roll in sugar, and bake as directed.
  • Variation: For extra lemon flavor, add an additional tablespoon of lemon zest or a teaspoon of lemon extract.
  • Serving Idea: These cookies pair perfectly with a cup of tea or lemonade for a refreshing snack.

  Tried this recipe?Let us know how it was!

If you love churros but are looking for an easier, bite-sized version, these Churro Poppers are the answer! Crispy on the outside, soft and fluffy on the inside, and rolled in cinnamon sugar—these mini churro poppers are everything you love about the classic treat but in a fun, poppable form. Perfect for parties, dessert, or just satisfying your churro craving, these poppers are easy to make and even easier to eat!

Why You’ll Love These Churro Poppers

• Bite-Sized Fun: These poppers are perfect for snacking, sharing, or party platters.
• Crispy & Fluffy: Crispy on the outside and fluffy on the inside, with the perfect cinnamon sugar coating.
• Easy to Make: No piping bag required—just roll and fry!
• Crowd-Pleaser: Great for parties, game day, or a fun dessert the whole family will love.
• Perfect Dipping: Pair with chocolate or caramel sauce for extra indulgence!

Ingredients

• 1 cup (240ml) water
• 2 tbsp sugar
• 2 tbsp unsalted butter
• 1 cup (125g / 0.27 lb) all-purpose flour
• 2 large eggs
• 1 tsp vanilla extract
• Vegetable oil for frying

For the Cinnamon-Sugar Coating

• ½ cup (100g / 0.22 lb) granulated sugar
• 1 tbsp ground cinnamon

Optional Dipping Sauces

• Chocolate sauce
• Caramel sauce

Directions

Step 1: Make the Dough

1. Boil the Water, Sugar, and Butter:
   In a medium saucepan, combine water, sugar, and butter. Bring to a boil over medium heat, stirring until the butter melts.
2. Add the Flour:
   Once the mixture boils, remove the saucepan from the heat and stir in the flour all at once. Mix vigorously until the dough comes together and pulls away from the sides of the pan.
3. Cool the Dough:
   Let the dough cool for a few minutes before adding the eggs (so they don’t scramble).

Step 2: Add the Eggs

1. Mix in the Eggs:
   Once the dough has cooled slightly, beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract. The dough will be thick and sticky.

Step 3: Fry the Poppers

1. Heat the Oil:
   In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C).
2. Shape the Poppers:
   Using a small cookie scoop or a spoon, drop small, rounded balls of dough into the hot oil. Fry a few at a time, being careful not to overcrowd the pan.
3. Fry Until Golden:
   Fry the churro poppers for about 2-3 minutes, turning occasionally, until they are golden brown and cooked through.
4. Drain the Poppers:
   Use a slotted spoon to transfer the fried poppers to a paper towel-lined plate to drain excess oil.

Step 4: Coat in Cinnamon Sugar

1. Make the Cinnamon-Sugar Mixture:
   In a shallow bowl, mix together the granulated sugar and ground cinnamon.
2. Roll the Poppers:
   While the churro poppers are still warm, roll them in the cinnamon-sugar mixture until evenly coated.

Step 5: Serve

Serve the churro poppers warm with optional dipping sauces like chocolate or caramel. Enjoy these little bites of cinnamon-sugar goodness!

Notes

• Fry in Batches: To avoid overcrowding the pan and dropping the oil temperature, fry the poppers in small batches.
• Storage Tips: Churro poppers are best eaten fresh, but you can store leftovers in an airtight container for up to 1 day. Reheat in the oven for a few minutes to regain their crispiness.
• Spice it Up: For a fun twist, add a pinch of nutmeg or cardamom to the cinnamon-sugar mixture.
• Dairy-Free Option: Use dairy-free butter or margarine for a dairy-free version.
• Make It Easier: Use pre-made biscuit or churro dough if you’re short on time!

Frequently Asked Questions

Can I bake the churro poppers instead of frying them?
Yes! While frying gives the poppers that signature crispy texture, you can bake them at 375°F (190°C) for about 10-12 minutes until golden.

What’s the best oil for frying?
Vegetable oil, canola oil, or sunflower oil are great for frying since they have a high smoke point.

Can I freeze churro poppers?
You can freeze the fried poppers, but they’re best fresh. If you do freeze them, reheat them in the oven to restore their texture.

What can I serve with churro poppers?
Churro poppers are delicious with chocolate sauce, caramel sauce, or even a warm dulce de leche dip.

Can I make the dough ahead of time?
Yes! You can make the dough ahead and store it in the fridge for up to 24 hours. Let it come to room temperature before frying.

Tips and Notes

• My Tip: For an extra indulgent treat, drizzle melted chocolate over the churro poppers before serving!
• Pro Trick: Make sure the oil is at the right temperature—if it’s too hot, the poppers will burn on the outside and be raw inside; too cold, and they’ll be greasy.
• Serving Suggestion: Serve these poppers alongside a hot cup of coffee or tea for a perfect snack or dessert.

Variations

• Stuffed Churro Poppers: Fill each popper with a dollop of Nutella, cream cheese, or jam before frying for a surprise inside!
• Gluten-Free Churro Poppers: Use gluten-free flour to make this recipe suitable for those with gluten sensitivities.
• Spicy Churro Poppers: Add a pinch of cayenne pepper to the cinnamon sugar for a spicy-sweet treat.
• Chocolate-Dipped Poppers: Dip the churro poppers halfway in melted chocolate and let them set for an extra special touch.
• Savory Churro Poppers: Skip the cinnamon sugar and toss the poppers in Parmesan and herbs for a savory twist!

Churro Poppers

These Churro Poppers are bite-sized delights with a crispy exterior and soft, fluffy inside, coated in cinnamon-sugar goodness. Perfect for parties, snacks, or dessert, these mini churros are fun to make and even more fun to eat. Serve them with a side of chocolate or caramel sauce for dipping, and watch them disappear in no time!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

0 minutes mins

Total Time 25 minutes mins

Course Dessert, Snack

Cuisine Mexican-Inspired

Servings 24

Ingredients

  

1x2x3x

For the Churro Dough

• 1 cup 0.24 L water
• 4 tablespoons 0.25 lb unsalted butter
• 2 tablespoons 0.03 lb granulated sugar
• ¼ teaspoon salt
• 1 cup 0.25 lb all-purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract
• Vegetable oil for frying

For the Cinnamon-Sugar Coating

• ½ cup 0.12 lb granulated sugar
• 1 tablespoon ground cinnamon

Optional Dipping Sauces

• Chocolate sauce
• Caramel sauce

Instructions

 

Step 1: Prepare the Dough

• In a medium saucepan over medium heat, combine the water, butter, sugar, and salt. Bring to a boil.
• Remove from heat and stir in the flour until a dough forms and pulls away from the sides of the pan.
• Let the dough cool for a few minutes, then stir in the eggs, one at a time, until fully incorporated. Add the vanilla extract and mix until the dough is smooth.

Step 2: Heat the Oil

• Heat about 2 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C).

Step 3: Fry the Churro Poppers

• Scoop small spoonfuls (about 1 tablespoon each) of the dough and carefully drop them into the hot oil. Fry in batches for 2–3 minutes, turning occasionally, until the churro poppers are golden brown and puffed up.
• Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.

Step 4: Coat in Cinnamon-Sugar

• In a shallow bowl, mix together the sugar and cinnamon.
• While the churro poppers are still warm, toss them in the cinnamon-sugar mixture until evenly coated.

Step 5: Serve and Enjoy

• Serve the churro poppers warm with optional chocolate or caramel sauce for dipping.

Notes

• Storage: Best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven to crisp them up.
• Make-Ahead Tip: You can prepare the dough ahead of time and refrigerate it for up to 1 day before frying.
• Add a Twist: Try filling the poppers with dulce de leche or chocolate ganache for an extra indulgent treat.
• Serving Idea: Serve with coffee or hot chocolate for a cozy dessert.

Tried this recipe?Let us know how it was!

These Chewy Pumpkin Snickerdoodle Cookies are everything you love about fall in one bite! They combine the warm cinnamon-sugar flavors of a classic snickerdoodle with a cozy pumpkin twist. With soft, chewy centers and a perfect sugar-coated exterior, these cookies are ideal for cool weather and holiday gatherings. Make a batch for your family, and watch them disappear in no time!

Why You’ll Love These Pumpkin Snickerdoodles

• Chewy and Soft: Perfectly tender centers with just the right amount of chew.
• Cozy Fall Flavors: Warm spices and pumpkin make every bite taste like autumn.
• Simple Ingredients: Made with pantry staples, plus a bit of pumpkin puree.
• Holiday-Ready: A great addition to any fall dessert spread or cookie swap.
• Make-Ahead Friendly: These cookies stay soft for days and freeze beautifully.

Ingredients

Dry Ingredients

• 2 ¾ cups (345g / 0.76 lb) all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• 1 tsp pumpkin pie spice

Wet Ingredients

• 1 cup (225g / 0.5 lb) unsalted butter, softened
• 1 ¼ cups (250g / 0.55 lb) granulated sugar
• ½ cup (110g / 0.24 lb) light brown sugar, packed
• ¾ cup (180g / 0.4 lb) pumpkin puree
• 1 large egg yolk
• 1 tsp vanilla extract

Cinnamon-Sugar Coating

• ¼ cup (50g / 0.11 lb) granulated sugar
• 1 ½ tsp ground cinnamon

Directions

1. Prepare the Dough:
   In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice.
2. Cream the Butter and Sugars:
   In a large bowl, using a hand mixer or stand mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the Wet Ingredients:
   Mix in the pumpkin puree, egg yolk, and vanilla extract until well combined. The mixture may look slightly curdled—don’t worry, it’ll come together when the dry ingredients are added.
4. Combine Wet and Dry Ingredients:
   Gradually add the dry ingredients to the wet mixture, mixing until just combined. Cover the dough and refrigerate for at least 1 hour (or overnight) to make it easier to handle.
5. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
6. Form the Cookies:
   In a small bowl, mix the sugar and cinnamon for the coating. Scoop tablespoon-sized balls of dough, roll them in the cinnamon-sugar mixture, and place them on the prepared baking sheet, about 2 inches apart.
7. Bake:
   Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still soft. Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Chill the Dough: Chilling the dough helps the cookies stay thick and chewy.
• Use Pumpkin Puree, Not Pie Filling: Make sure you’re using pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
• Storage Tips: Store cookies in an airtight container at room temperature for up to 4 days. They also freeze well—just thaw at room temperature before serving.
• Spice It Up: If you love bold flavors, add a pinch more cinnamon or nutmeg to the dough.

Frequently Asked Questions

Can I make these cookies ahead of time?
Yes! The dough can be made ahead and refrigerated for up to 24 hours or frozen for up to 3 months.

Can I freeze the baked cookies?
Absolutely! Store the baked cookies in an airtight container and freeze for up to 2 months. Just thaw before serving.

Why are my cookies flat?
If the dough wasn’t chilled long enough, the cookies might spread too much. Be sure to chill the dough for at least 1 hour.

Can I use gluten-free flour?
Yes, a 1:1 gluten-free flour blend should work in this recipe.

Can I skip the cream of tartar?
While cream of tartar gives snickerdoodles their signature tang, you can substitute it with 2 tsp of lemon juice or white vinegar.

Tips and Notes

• My Tip: For an extra chewy texture, slightly underbake the cookies—they’ll firm up as they cool.
• Pro Trick: Roll the dough balls twice in the cinnamon-sugar coating for an extra flavorful crust.
• Serving Suggestion: Enjoy these cookies with a hot cup of chai tea or a pumpkin spice latte for the perfect fall treat.

Variations

• White Chocolate Pumpkin Snickerdoodles: Add white chocolate chips to the dough for an extra indulgent twist.
• Maple Glaze: Drizzle the cooled cookies with a simple maple glaze for extra sweetness.
• Stuffed Cookies: Add a caramel candy in the center of each dough ball for a gooey surprise inside.
• Nutty Version: Mix in chopped pecans or walnuts for added texture.
• Spicy Snickerdoodles: Add cayenne pepper or a pinch of chili powder for a hint of heat.
  

  Chewy Pumpkin Snickerdoodle Cookies

  These Chewy Pumpkin Snickerdoodle Cookies combine the warm spices of fall with the classic texture of a snickerdoodle. Soft, chewy, and coated with a cinnamon-sugar blend, these cookies are perfect for chilly days or holiday gatherings. With a hint of pumpkin flavor, they’re the ultimate fall treat!

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  Prep Time 15 minutes mins

  Cook Time 12 minutes mins

  30 minutes mins

  Total Time 57 minutes mins

  Course Dessert, Snack

  Cuisine American

  Servings 1 2

  Ingredients

    

  1x2x3x

  For the Cookies

  • ½ cup 0.25 lb unsalted butter, softened
  • ½ cup 0.25 lb pumpkin puree
  • ¾ cup 0.37 lb granulated sugar
  • ½ cup 0.25 lb brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 ½ cups 0.75 lb all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg

  For the Cinnamon-Sugar Coating

  • ¼ cup 0.12 lb granulated sugar
  • 1 teaspoon ground cinnamon

  Instructions

   

  Step 1: Make the Cookie Dough

  • In a large mixing bowl, beat the softened butter, pumpkin puree, granulated sugar, and brown sugar until light and fluffy.
  • Add the egg yolk and vanilla extract, and mix until well combined.
  • In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and refrigerate for 30 minutes.

  Step 2: Prepare the Cinnamon-Sugar Coating

  • In a small bowl, mix the granulated sugar and cinnamon for the coating.

  Step 3: Shape and Coat the Cookies

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Scoop about 1 tablespoon of dough and roll it into a ball. Roll each ball in the cinnamon-sugar mixture to coat.
  • Place the coated dough balls on the baking sheet, about 2 inches apart.

  Step 4: Bake the Cookies

  • Bake for 10–12 minutes, or until the edges are lightly golden. The centers will appear slightly underbaked but will set as they cool.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

  Notes

  • Storage: Store cookies in an airtight container at room temperature for up to 5 days.
  • Freezing Tip: Freeze the dough balls before baking and bake directly from frozen, adding 1–2 minutes to the baking time.
  • Make it Spicier: Add a pinch of ground cloves or ginger for extra warmth.
  • Serving Tip: Enjoy with a hot cup of coffee or cider for the ultimate fall experience.

  Tried this recipe?Let us know how it was!

If you love Oreos (who doesn’t?), this Oreo Dip will blow your mind! It’s a sweet, creamy dessert dip loaded with crushed Oreos, perfect for dunking cookies, graham crackers, or fruit. This no-bake treat takes just minutes to whip up, making it a go-to recipe for parties, game nights, or when that Oreo craving strikes. It’s fun, easy, and guaranteed to be a crowd-pleaser!

Why You’ll Love This Oreo Dip

• Quick and Easy: Ready in just 5 minutes—no baking required!
• Crowd-Pleaser: Everyone loves the classic cookies-and-cream flavor.
• Perfect for Parties: A great dip for gatherings, game days, or birthdays.
• Customizable: Add extra toppings or mix-ins to make it your own.
• Great for Dipping: Pairs perfectly with graham crackers, fruit, pretzels, or even more Oreos!

Ingredients

• 8 oz (225g) cream cheese, softened
• ½ cup (60g / 0.13 lb) powdered sugar
• 1 cup (240ml) heavy cream (or whipped topping)
• 10-12 Oreo cookies, crushed
• 1 tsp vanilla extract
• Optional toppings: Extra crushed Oreos, mini chocolate chips, or sprinkles

Directions

1. Make the Creamy Base:
   In a large bowl, beat the softened cream cheese and powdered sugar until smooth and fluffy.
2. Whip the Cream:
   In a separate bowl, whip the heavy cream until stiff peaks form. (If using whipped topping, skip this step.)
3. Combine the Ingredients:
   Gently fold the whipped cream (or whipped topping) into the cream cheese mixture until fully incorporated.
4. Add the Oreos:
   Fold in the crushed Oreos, mixing until evenly distributed throughout the dip.
5. Chill or Serve:
   You can serve the Oreo dip immediately or refrigerate it for 30 minutes to allow the flavors to meld.
6. Garnish and Enjoy:
   Top with extra crushed Oreos or sprinkles and serve with your favorite dippers!

Notes

• Make It Ahead: This dip can be made up to a day in advance—just store it in the fridge.
• Light Version: Swap heavy cream with Greek yogurt or use reduced-fat cream cheese.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
• Add Some Crunch: Mix in chocolate chips or mini M&Ms for extra texture.

Frequently Asked Questions

Can I use whipped topping instead of heavy cream?
Yes! Whipped topping like Cool Whip works perfectly and saves time.

What can I serve with Oreo dip?
Graham crackers, pretzels, strawberries, apples, or even more Oreos make great dippers!

Can I freeze Oreo dip?
It’s not recommended to freeze this dip, as the texture may change when thawed.

Can I use other cookies instead of Oreos?
Absolutely! Try using crushed Chips Ahoy, Biscoff cookies, or even chocolate wafer cookies for a twist.

How do I make this dip vegan?
Use vegan cream cheese and whipped topping, and swap regular Oreos for a plant-based version.

Tips and Notes

• My Tip: For extra Oreo goodness, layer whole Oreo pieces on top of the dip before serving.
• Pro Trick: If you prefer a thicker dip, reduce the heavy cream slightly or add more crushed Oreos.
• Serving Suggestion: Pair with fresh strawberries or apple slices for a sweet and fruity touch.

Variations

Try one of these fun twists to customize your Oreo dip:

• Mint Oreo Dip: Use mint Oreos and add a drop of peppermint extract for a refreshing flavor.
• Peanut Butter Oreo Dip: Stir in a couple of tablespoons of peanut butter for a Reese’s-inspired dip.
• Birthday Cake Oreo Dip: Use Birthday Cake Oreos and top with sprinkles for a party-ready treat.
• Cookies & Cream Cheesecake Dip: Add a squeeze of lemon juice to give the dip a tangy cheesecake flavor.
• Double Chocolate Dip: Mix in mini chocolate chips or drizzle melted chocolate on top.
  

  Oreo Dip

  This Oreo Dip is a creamy, sweet, and indulgent dessert dip made with cream cheese, whipped topping, and crushed Oreo cookies. Perfect for dipping fruits, cookies, or graham crackers, it’s an easy, no-bake treat that’s perfect for parties, game nights, or when you’re craving something sweet.

  Print Recipe Pin Recipe

  Prep Time 10 minutes mins

  Cook Time 30 minutes mins

  0 minutes mins

  Total Time 40 minutes mins

  Course Dessert, Snack

  Cuisine American

  Servings 8

  Ingredients

    

  1x2x3x

  • 8 oz 0.5 lb cream cheese, softened
  • ½ cup 0.12 lb powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups 0.75 lb whipped topping (such as Cool Whip)
  • 15 Oreo cookies crushed
  • Optional Toppings and Dippers:

  Additional crushed Oreos

  • Chocolate chips
  • Graham crackers pretzels, or fruit for dipping

  Instructions

   

  Step 1: Prepare the Base

  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

  Step 2: Add Sweeteners and Vanilla

  • Add the powdered sugar and vanilla extract to the cream cheese and mix until well combined.

  Step 3: Fold in the Whipped Topping and Oreos

  • Gently fold the whipped topping into the cream cheese mixture until smooth.
  • Stir in the crushed Oreo cookies, leaving a few larger pieces for texture if desired.

  Step 4: Chill and Serve

  • Transfer the Oreo dip to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

  Step 5: Garnish and Enjoy

  • Before serving, top with extra crushed Oreos or chocolate chips. Serve with graham crackers, pretzels, or fresh fruit for dipping.

  Notes

  • Make Ahead: Prepare the dip up to a day in advance and store it in the fridge until ready to serve.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Variations: Use Golden Oreos for a vanilla twist or mix in chocolate chips for extra richness.

  Tried this recipe?Let us know how it was!

Craving something crispy, salty, and satisfying? These Crispy Baked Zucchini Chips are the perfect guilt-free snack! They’re light, crunchy, and seasoned just right—plus, they come out of the oven golden and delicious without needing a deep fryer. Whether you’re looking for a healthy afternoon snack or a fun side dish, these baked zucchini chips will hit the spot.

Why You’ll Love These Crispy Baked Zucchini Chips

• Healthy and Light: Baked instead of fried, so you can enjoy them guilt-free.
• Perfect Crunch: Coated with Parmesan and breadcrumbs for an irresistible crunch.
• Simple Ingredients: Just a few pantry staples are all you need.
• Kid-Friendly: A great way to sneak in some veggies!
• Versatile Snack or Side: Perfect on their own or with your favorite dipping sauce.

Ingredients

• 2 medium zucchinis
• ½ cup (50g / 0.11 lb) breadcrumbs (panko works best)
• ¼ cup (25g / 0.05 lb) grated Parmesan cheese
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• Optional: Red pepper flakes for a bit of heat

Directions

1. Preheat the Oven:
   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Slice the Zucchini:
   Slice the zucchinis into thin rounds, about ¼ inch thick. Pat them dry with a paper towel to remove excess moisture.
3. Prepare the Coating:
   In a bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
4. Coat the Zucchini:
   Brush each zucchini slice with a bit of olive oil, then press both sides into the breadcrumb mixture to coat evenly.
5. Arrange on the Baking Sheet:
   Place the coated zucchini rounds in a single layer on the prepared baking sheet. Make sure they don’t overlap, so they crisp up nicely.
6. Bake:
   Bake for 20-25 minutes, flipping halfway through, until the chips are golden brown and crispy.
7. Serve:
   Serve warm with your favorite dipping sauce—like ranch, marinara, or garlic aioli.

Notes

• Make It Gluten-Free: Use gluten-free breadcrumbs for a gluten-free option.
• Use a Mandoline: For even slices that cook evenly, try using a mandoline slicer.
• Storage Tips: These chips are best enjoyed fresh, but you can store leftovers in an airtight container and reheat them in the oven to regain crispiness.
• Add Extra Flavor: Toss the zucchini with Italian seasoning or paprika for a flavor boost.

Frequently Asked Questions

Can I make these chips in an air fryer?
Yes! Air fry at 400°F (200°C) for 10-12 minutes, shaking the basket halfway through.

How do I keep zucchini chips from getting soggy?
Pat the zucchini slices dry before coating and ensure they’re spread out in a single layer on the baking sheet.

What dipping sauces go well with zucchini chips?
Try ranch, garlic aioli, marinara, or even a spicy chipotle dip.

Can I freeze zucchini chips?
Unfortunately, zucchini chips don’t freeze well—they tend to lose their crispiness. It’s best to enjoy them fresh or reheated.

What’s the difference between zucchini and yellow squash?
Zucchini and yellow squash are very similar in flavor and texture. You can easily swap one for the other in this recipe.

Tips and Notes

• My Tip: If you like extra crispy chips, broil them for the last 1-2 minutes of baking, but keep an eye on them to prevent burning.
• Pro Trick: Sprinkle a bit of Parmesan over the chips right after they come out of the oven for even more cheesy goodness.
• Serving Suggestion: Pair with a side of hummus or guacamole for a healthy and delicious snack.

Variations

Switch things up with these fun twists:

• Spicy Zucchini Chips: Add cayenne pepper or chili flakes to the breadcrumb mixture for a kick.
• Herbed Parmesan Chips: Mix in dried oregano, basil, or thyme for a Mediterranean flavor.
• Cheesy Garlic Chips: Use garlic Parmesan seasoning for an extra burst of flavor.
• Lemon Zucchini Chips: Add lemon zest to the breadcrumb mix for a bright, citrusy touch.
• Panko Crusted Chips: Swap regular breadcrumbs with panko for an ultra-crispy texture.
  

  Crispy Baked Zucchini Chips

  These Crispy Baked Zucchini Chips are a healthy, guilt-free snack that’s easy to prepare and packed with flavor. Thin slices of zucchini are coated with breadcrumbs and Parmesan, then baked to crispy perfection. They’re a great alternative to potato chips and perfect for dipping in your favorite sauces!

  Print Recipe Pin Recipe

  Prep Time 15 minutes mins

  Cook Time 25 minutes mins

  0 minutes mins

  Total Time 40 minutes mins

  Course Appetizer, Snack

  Cuisine American, healthy

  Servings 4

  Ingredients

    

  1x2x3x

  • 2 medium zucchinis 0.5 lb total, thinly sliced
  • ½ cup 0.12 lb breadcrumbs (panko for extra crunch)
  • ¼ cup 0.06 lb grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large eggs beaten
  • Cooking spray

  Instructions

   

  Step 1: Prepare the Zucchini

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
  • Slice the zucchinis into thin, even rounds, about ⅛-inch thick, to ensure even baking.

  Step 2: Prepare the Breading Station

  • In a bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper.
  • In another bowl, beat the eggs.

  Step 3: Bread the Zucchini Slices

  • Dip each zucchini slice into the beaten eggs, allowing any excess to drip off.
  • Coat the slice in the breadcrumb mixture, pressing gently to ensure the breading sticks.

  Step 4: Bake the Zucchini Chips

  • Place the breaded zucchini slices in a single layer on the prepared baking sheet. Lightly spray the tops with cooking spray.
  • Bake for 20–25 minutes, flipping halfway through, until the chips are golden brown and crispy.

  Step 5: Serve and Enjoy

  • Let the chips cool slightly before serving. Enjoy them on their own or with marinara sauce, ranch dressing, or your favorite dip.

  Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to restore crispiness.
  • Make it Spicy: Add a pinch of cayenne pepper to the breadcrumb mixture for a kick of heat.
  • Gluten-Free Option: Use gluten-free breadcrumbs.
  • Serving Tip: These chips pair well with garlic aioli or tzatziki sauce for dipping.

  Tried this recipe?Let us know how it was!