Air Fryer Parmesan Zucchini Chips are crunchy, savory bites of heaven! This is hands down one of the best ways to eat zucchini!

Make your night a complete Air Fryer success by serving these zucchini chips with one of my favorite main dishes. Try them with air fryer steak, chicken or salmon.

Air Fryer Zucchini Chips

Zucchini is one of my all time favorite vegetables. It is so versatile and easy to use. There are just so many different ways to cook with it. Like Lasagna, chocolate or blueberry lemon bread and even pizza crust. Zucchini is just so good, but when I just want some fried zucchini the air fryer gives me a quick healthier option. These parmesan air fryer zucchini chips are just so crispy and full of flavor without all the extra fat.

The air fryer cooks food similar to the way a convection oven works. It circulates hot air to cook, bake, and fry your favorite foods to absolute perfection. The zucchini chips are no exception. They are perfectly seasoned and breaded and the air fryer crisps the outsides while keeping the insides delicately tender. These air fryer zucchini chips will be the perfect addition to any meal or serve as a tasty snack or appetizer.

Ingredients for Parmesan Zucchini Chips

Quick and easy these air fryer parmesan zucchini chips take simple ingredients and minimal oil. If you are not growing your own zucchini, look for firm, dark bright green zucchini that is uniform in size. Air frying makes them insanely delicious!

• Zucchini: I used 2 medium sized zucchini
• Salt and Pepper: Just to taste
• Flour: All purpose flour is what I used here.
• Eggs: You’ll need 3 large eggs
• Panko: I prefer the texture of panko to bread crumbs for these air fryer chips.
• Parmesan cheese: Use finely grated parmesan for best results.
• Italian Seasoning: Adds flavoring and a bit of color.

Let’s Make Crispy Zucchini Chips in an Air Fryer

These are extremely easy. If you want to keep your fingers clean use tongs to dredge the zucchini in the flour and a fork for the egg mixture, and a spoon for the bread crumbs. It is a bit of a process, but so worth it!

1. Season: Salt and pepper the sliced zucchini.
2. 3 Bowls:  Put the flour in a small bowl. Whisk the eggs in a small bowl, and combine the Panko, parmesan cheese, and Italian seasoning in another small bowl.
3. Dredge: Dip the zucchini in the flour, then the egg, then lastly in the Panko mixture.
4. Fry: Add the zucchini in an even layer in the air fryer basket. Cook at 400 degrees for 5 minutes, flip, and spray with olive oil. Continue cooking for 5 minutes or until done.

Tips for the Best Air Fryer Zucchini Chips

Whether you grow your own, are the recipient of your neighbors garden or buy it at the store, you are going to want to keep a bunch of these around especially for this air fryer recipe. It’s just that delicious!

• Slices: Keep your slices as even as possible, for even baking. The thinner you slice your zucchini the crispier it will be all over.
• Size: Zucchini comes in all sizes, especially home grown. If your zucchini is large increase the cooking time by 2-3 minutes to make sure it gets cooked through. Check it often and adjust accordingly. If you like a bit thicker slice you’ll also need to increase the time.
• Don’t overcrowd:  You will need to cook these in batches, you do not want to overlap the parmesan zucchini chips. They will not crisp up evenly
• Pat Dry: After you season the zucchini with salt and pepper, let them sit for a minute or two and then pat them dry with a paper towel. The salt will draw out moisture in the zucchini, and you don’t want it to be soggy.
• Parmesan: The grated parmesan worked better for adhering to the zucchini than the shredded.
• Separate: If I am doing lots of batches I divide the flour and panko mixture in half. Once the bowl I’m using gets clumpy I’ll add in the fresh flour and panko mixture to their bowls. This helps keep the coating even throughout the air fryer zucchini chips.

Variations, Sauces and Storing Zucchini Chips

These air fryer zucchini chips are so good you’re going to want to make them over and over again. The wonderful thing is they are customizable and you can change it up if you’d like to.

• Spices: There are different spices you can use for the air fried parmesan chips. Make them spicy with a taco seasoning, or add some ranch dressing mix to give them a bit of zip. Mix in chipotle chili powder, garlic powder, and onion powder for a nice bit of kick. You can use your imagination when it comes to the spices.
• Sauces: Air fryer parmesan zucchini chips were made to dip. Although they are extremely good on their own, a good sauce never hurts. Try fry sauce, yum yum sauce, ranch dressing, or marinara sauce.
• Leftovers: These are best eaten right after they are made. If you do have leftovers, store them in an airtight container in the fridge. When ready to eat reheat in the air fryer for 2-3 minutes to crisp them up again.

More Air Fryer Vegetables

We all know we should eat more vegetables. And it can be hard sometimes to get enough, but air frying your vegetables changes everything. Now instead of persuading and begging your kids to eat their vegetables, they’ll be asking you to make these air fryer recipes. This is going to make meal time so much better.

• Air Fryer Roasted Garlic Broccoli
• Amazing Air Fryer Baked Sweet Potatoes
• Crispy Air Fryer Parmesan Brussel Sprouts
• Homemade Air Fryer French Fries
• Crispy Air Fryer Baked Potatoes in Less than an Hour

Air Fryer Tater Tots are just about the greatest thing to happen to potatoes ever! Crispy golden on the outside and tender on the inside, these are insanely delicious!

Tater tots are the perfect side dish to these air fryer Chicken, Shrimp and Salmon recipes. Air frying is insanely delicious with so many recipes to try!

The Best Air Fryer Tater Tots

Tater tots from a fast food restaurant are simply the best. And I have never been able to replicate that incredible crunch and hot delicate insides at home until now. These air fryer tater tots are just as good if not better than your favorite place to get them. Air fryer tots taste like they have been fried, but the beauty is they haven’t. They are golden, super crispy and perfectly tender on the inside. It is amazing! I could never get this result from baking and frying left them greasy and heavy.

Air Fryer tots are the perfect side to your favorite sandwich, burger or even this to die for egg salad. The air fryer keeps the mess contained. No hot oil to clean up or splatters all over your kitchen. It’s completely hands off too. With this air fryer recipe you can set it and walk away to finish whatever it is that needs to be done. Just a shake half way through is all you need to do. These air fryer tots are going to become a new family favorite guaranteed.

Where did Tater Tots Come From?

So where did these amazing little tots come from anyway? In 1953 the two founders of the Ore-Ida company wanted to come up with a solution for the bits of potato that were left over after making their frozen fries. According to history they chopped up the slivers, added flour and seasoning, then pushed the mash through holes and sliced off pieces of the extruded mixture.  And the infamous tater tot was born. They took to the grocery store shelves by 1956 and have become a staple in American cuisine. From school lunches, fast food restaurants and now to your very own kitchen, the world loves tater tots. Restaurants and chefs have been creative in coming up with all sorts of things to use tater tots for. From tater tot breakfasts, casseroles and even tater tot nachos, they have definitely become a favorite.

Air Fryer Tater Tot Ingredients

These couldn’t be more simple. Grab your favorite brand of frozen tater tots and some seasoning and your good to go! Make sure you buy several bags however, you’ll be making these air fryer tots a lot!

• Tater Tots: 16 oz bag is all you need
• Seasoned Salt: This is optional but we love it!
• Oil Spray: I use olive oil, but avocado oil will work too.

Let’s Make Air Fryer Tots in the Air Fryer

Your biggest hurdle here will be NOT over filling your air fryer. It’ll be tempting because you’ll want to do as many as possible. Resist though. Cooking them in the air fryer makes it quick, so you can do multiple batches.

1. Prepare: Place frozen tater tots in the basket of your air fryer. Sprinkle with seasoning salt. Spray with olive oil.
2. Air Fry: Cook at 400 degrees for 10 minutes, then open the basket and shake the tots. Continue to cook for 5-8 minutes or until crisp.

Tips For Tots

Air fryer tater tots are so customizable and easy to do. You can have a side dish in no time and since everyone loves tater tots, you’ll have a happy family too!

• Preheat: For the crispiest tater tots, preheat your air fryer. If you want even crispier tots, add a minute or two to your cooking time.
• Toss:  Be sure to gently toss or flip your tater tots half way through for even cooking. Move the inside to outside and vice versa.
• Sizes: In the world of tater tots, they do come in different sizes. You’ll want to check your tots half way through and adjust the time as needed.
• Salt: Adding salt or seasoned salt greatly enhances the flavor of the air fryer tots, so I recommend not skipping this step, if you can.
• Serve Immediately: Air Fryer tots are best served as soon as they are done. Just like at a restaurant, they are best fresh.
• Storing: If you do have leftovers, keep in an airtight container in the fridge for 2-3 days.  I do not recommend a bag, it will make them even soggier.
• Reheat: To reheat your tots, place them in the air fryer at 400 degrees for 2-3 minutes.
• Seasonings: Add different spices and seasonings for different flavors. Try chili powder, garlic powder, onion powder or cajun spice. Toss in a bit of ranch dressing mix for a bit of a tang. Or taco seasoning for a bit of spice.

Sauces for your Air Fryer Tots

Air Fryer tater tots are so good, you can probably just pop them in your mouth as about as fast as you can cook therm. But if you like to dunk your heavenly air fryer tots, try these sauces for a nice a kick. And of course there is always the standard ketchup you can use.

• Fry Sauce: This amazing sauce was solely invented to go with french fries. It’s a grown up version of ketchup and it is divine. In my home it has replaced ketchup and mayo on hamburgers even. It’s so good!
• Yum Yum Sauce: This popular sauce is light, sweet and tangy! An excellent choice.
• Cheese Sauce: Cover the golden fries in a rich thick cheesy sauce that’s going to knock your socks off.
• Ranch Dressing:  As my kids would say, everything’s better with ranch dressing!
• Make your Own Sauce: Mix your favorite spices with a bit of mayo and ketchup to create a unique sauce of your own. Add chipotle chili powder, garlic powder, and onion powder with mayo and ketchup for a spicy western sauce that’s awesome. There are lots of possibilities.

More Amazing Air Fryer Recipes

Air frying works similarly to a convection oven. It uses circulating hot air to create unbelievable crusts and perfectly tender cooked insides. It’s so easy to use and if you think you could cook it in the air fryer, chances are you probably can. It uses little to no oil creating healthier versions of your favorites. It’s usually cooks your food faster and easier, with little to no mess. It frees up your oven for other dishes and it’s hands off so it you are free to get done what needs to be done. Try these delish air fryer recipes and be prepared to be impressed.

• Crispy Air Fryer Baked Potatoes
• The Best Air Fryer Chicken Tenders
• Easy Homemade Air Fryer Pop Tarts (2 ways)
• Perfect Air Fryer Tofu 
• Air Fryer Stuffed Peppers

 

Air Fryer Cream Cheese Wontons are creamy and smooth inside and crispy golden outside. These wontons are the perfect appetizer or snack!

Air Frying has turned the culinary world on its head with it is healthy, quick, and easy cooking methods. From Steak, Salmon to Grilled Cheese, air frying is so much better!

Air Fryer Wontons

The first thing my kids go for at a Chinese buffet are the cream cheese wontons. Light and crispy on the outside and filled with creamy smooth cheese filling, they are truly addicting. Making them at home is so easy and so good, you may never order out again. Air fryer cream cheese wontons made at home means that every wonton is filled to the brim with savory filling. You can eat as many as you can make and no one will count how many times you went back and forth to the buffet line.

Air Fryer wontons are so good, quick and easy. You’ll want to make them every night.  These hot crispy outsides, and warm oozy tasty insides, are a perfect marriage of American and Chinese cuisine. Pair them with some of my Chinese favorites for a restaurant style meal that’s half the price, but twice as nice! Try these cream cheese wontons with Sweet and Sour Chicken, Kung Pao Chicken, or Firecracker chicken.

Ingredients for Cream Cheese Wontons

Simple ingredients go into these air fryer cream cheese wontons. Wonton wrappers can usually be found in your local grocery store. If you have an Asian Market nearby, look there as well.

• Cream Cheese: You can use low fat cream cheese, soften in the microwave on high for about 20 sec.
• Green Onion: Finely chop the onions to avoid large chunks
• Garlic Powder: Adds a nice subtle savoriness
• Salt: Helps to cut the sweetness of the cream cheese
• Wonton Wrappers: Look for these in your grocery store often near the produce in the refrigerator section or an Asian specialty store.
• Oil Spray: This helps the wontons crisp up nicely.

Making Cream Cheese Wontons in the Air Fryer

The hardest part to making these air fryer wontons is the fold. But it’s so easy and forgiving, you’ll find yourself whipping them out in no time. Super quick and easy to make you’ll be able to pacify any craving you have.

1. Beat: In a small bowl add the cream cheese, green onions, garlic powder and salt and beat until creamy.
2. Fold: Lay a wonton wrapper on a non stick surface. With your finger wet the edges of the wonton wrapper. Add about a teaspoon of the cream cheese filling and bring up each corner creating a star and seal tightly.
3. Bake: Spray the basket of an air fryer with olive oil spray.  Add the wontons to the basket and lightly spray with olive oil.  Cook at 370 degrees for 8 minutes.  Check to see if they are golden and cook for an additional 2 minutes if needed.

Tips and Tricks for the Best Wontons

Cream cheese wontons are an excellent appetizer, perfect for any party or occasion. I love using the air fryer because that means less oil and fat I’m serving loved ones. But it still has all the crispiness and deliciousness of fried!

• Wonton Wrappers: Wrappers can dry out quickly so cover the ones you are not using with a damp paper towel, or plastic to keep them moist while you work. Work in small batches if that helps.
• Folding: There is no wrong way to fold a wonton. Search ideas on the internet or create your own fold. The key is to make sure they are sealed so the creamy goodness doesn’t leak during baking.
• Sealing: If you struggle to keep them sealed try using a well beaten egg mixed with a Tablespoon of water.
• Just Damp: Over wetting the wrappers will cause them to be soggy and not seal at all. A little bit goes a long way.
• Placing: Put made wontons on parchment paper while finishing the others to prevent them from sticking to other surfaces.
• Don’t Over Crowd:  To get the crispiest results don’t over fill or layer the wontons in the air fryer. Make sure they have plenty of space for the air to cook them all the way around.
• Frying: If you don’t have an air fryer these scrumptious wontons can be made by frying. You’ll find the best recipe here.

Fillings and Sauces for Air Fryer Wontons

Air frying makes everything easier and appetizers are no exception. I love making crispy egg rolls, spicy chicken wings and even hand held pies in the air fryer. It’s so awesome to have the mess contained to the  air fryer and not all over my kitchen. Because it’s so easy you’ll want to make them over and over so you can try different wonton variations and sauces.

• Fillings: You can get creative with the insides. Try adding sriracha or hot sauce to spice it up a bit. Leave out the onions and garlic and put in drained crushed pineapple and or coconut for a sweeter side. Add bacon and chives or strawberries and powdered sugar. The possibilities are as endless as your imagination.
• Sauce: These can be served with your favorite sweet and sour sauce, Thai sweet chili sauce, or any of your other favorite sauces.

Storing Crispy Air Fryer Cream Cheese Wontons

Air fryer cream cheese wontons  are best eaten the day they are made. But if you are lucky enough to have leftovers, these wontons are easy to store and reheat.

• Refrigerator: Cooked wontons can be refrigerated in single layers separated by paper towel in a sealed container for up to 2 days. Reheat in the air fryer at 400 for 2 min or till crisp, or use a baking tray in the oven at 325 for 5-8 minutes.
• Freeze Uncooked Wontons: They can be made ahead of time and frozen till needed. Make Cream Cheese Wontons according to directions. Place in single layer on a baking tray lined with parchment paper and freeze for 1 hour. Place frozen wontons in a gallon freezer bag. Air Fry straight from the freezer just add a few more minutes to frying time.
• Cooked Wontons Frozen: Freeze the same way you would uncooked wontons and warm up the same as well. Perfect for a quick appetizer on the fly.

More Amazing Asian Appetizers

We love Asian inspired dishes at our house. Any night is a good night to cook one of these insanely delicious appetizers. Make them for a party or turn them into a meal. They are so good, it doesn’t matter.

• Asian Turkey Lettuce Wraps
• Amazing Chicken Potstickers
• Egg Rolls- Super Crispy
• Easy Teriyaki Meatballs
• Copycat Bang Bang Shrimp

Buffalo Chicken Flatbread is a great appetizer for Game Day or for a small gathering of friends!

This delicious flatbread is baked flatbread with buffalo sauce tossed chicken, melted cheese and spinach. The classic pairing of blue cheese with buffalo sauce is accomplished by using a blue cheese salad dressing drizzled on top. Buffalo Chicken Flatbread is a delicious appetizer to enjoy, and it’s easy enough for kids to make!

The Baking Book for Young Chefs:

This recipe was slightly adapted from a recipe in this cute kid’s cookbook: The Baking Book for Young Chefs by America’s Test Kitchen. This is the perfect gift to give to the young chefs in your life. The instructions are very simple for each recipe. There are baking recipes for breakfast, breads, cookies and cakes. It’s a fun cookbook!

Here are a few recipes I think kids would really love to make from the book: Banana- Chocolate Chip Mini Muffins, Buttermilk Biscuits, Soft Pretzels, Personal Pizzas, Chewy Brownies, Giant Chocolate Chip Cookie, Easy Chocolate Snack Cake, Yellow Cupcakes with Strawberry Frosting and Cookies and Cream Ice Cream Pie.

Ingredients needed:

• lavash flatbread
• olive oil
• shredded chicken
• Frank’s Hot Sauce
• melted butter
• Monterey Jack cheese
• fresh spinach
• blue cheese salad dressing

How to make Buffalo Chicken Flatbread:

Brush both sides of your flatbread with olive oil and bake until golden brown.

Then remove the baked flatbread from the oven and top it with shredded chicken that has been mixed with Frank’s Hot Sauce and melted butter. Sprinkle chopped baby spinach on top.

About Frank’s Hot Sauce:

Frank’s Hot Sauce is a ready-to-use buffalo sauce. It’s sold in the area of the market where sauces are shelved. If you can’t locate it, you can use any kind of buffalo sauce.

Bake the Buffalo Chicken Flatbread again until the cheese is melted and the chicken is warmed through- about 5 minutes.

Cut the Buffalo Chicken Flatbread into 8 pieces, and drizzle blue cheese salad dressing on top.

Variations/substitutions:

If you want to beef up the flavor of the blue cheese, add blue cheese crumbles on top too. And if you don’t care for blue cheese, using Ranch dressing instead.

One serving is two pieces of the flatbread, so this recipe will serve 4 people. If you have a hungry bunch, double the recipe!

This Buffalo Chicken Flatbread is a super delicious snack. You’ll love the chicken and melted cheese with the blue cheese on top. Yum. Enjoy!

Here are a few more Super Bowl recipe favorites you might like to try:

• Halftime Chili
• Old Fashioned Macaroni Salad
• Blue Cheese Dip
• Cheesy Enchilada Dip
• Philly Cheese Steak Sandwiches
• Queso Fundido
• Baked Ham and Cheese Sliders

The post Buffalo Chicken Flatbread appeared first on Recipe Girl®.

What you see here is a fully loaded winter galette. I started making it a few months back inspired by a recipe in Sarah Owens’ masterful Sourdough book. Her whole-grain boosted sourdough crust caught my attention. I also didn’t need convincing related to the garlic-spiked labneh slathered beneath summery toppings. I don’t need to tell most of you, as I type this, we are a long way from summer.

Sarah’s galette was loaded with beautiful tomatoes, but by the time I spotted her recipe, tomatoes were long gone for the year. My tart needed to be more of a winter affair, and the delicata squash and shallots I had on hand seemed a natural evolution. I’ve baked this galette four or five times since, and it’s omg-so-good. If you love savory tarts this is for you. And please don’t sweat it if you don’t maintain a sourdough starter, I’ll note a couple alternative paths you can take down below.

Make it Easy!

This galette is a bit of a project if you start from zero at late in the evening with dinner as your intention. Pre-make most of the components when you have a few minutes here or there in the days prior, and it will come together effortlessly when you’re ready to bake the finale.

What Can you Do Ahead of Time?

You can make the dough for the crust and freeze or refrigerate. You can pre-make the yogurt spread in five minutes – total breeze. And if you roast the delicata and shallots the night before (or have them as a component of your meal that day) you can use the leftovers on the galette.

What If You Don’t Have Sourdough Starter?

Here’a another tart crust I love – you can simply swap in this one. Alternately, you can follow the recipe below omitting the sourdough starter, and adding and extra 25g of ice water and 25g flour in its place. Adjust with a bit of extra water or flour depending on the feel of the dough. If you want to maintain your own sourdough starter, there are endless books, and tutorials on how to do that, or you might ask your local bakery if they could spare a bit of theirs instead of starting from scratch!

Kitchen Scales are the Best!

This recipe is written in weights (I meant to convert for volumes, but ran out time trying to pop off photos before it got dark! Apologies). If you bake a lot, I’m sure you’ve heard it before, a kitchen scale is a godsend. I love my Escali Primo, it costs roughly $20, and will last a long, long time. This tart dough has volume measurements if you are scale-less. Both are buttery, rich and crowd-pleasers.

Extra credit! I love the cute, tiny seeds inside delicata squash, you can see them pictured here. Pre-roast them tossed with a bit of olive oil in a hot oven, and then sprinkle them on everything from tarts and salads, pastas and pizzas. It’s a bit of a pain to clean the gunk off them, but worth the extra effort.

I hope you all like this one, I was so excited to see how many of you made stunning braided breads! Xo to Sarah for the inspiration! 

Continue reading Sourdough Galette with Delicata Squash on 101 Cookbooks

This vegan savory chickpea cobbler is the ultimate plant-based winter comfort food dish! Made with chickpeas, a rustic biscuit topping, and a flavorful sauce built from an umami-rich broth.

It’s safe to say that comfort food has been my desire and my cooking style for most of the past year. But even putting pandemic circumstances aside, these deep winter months are the time when I crave vegan comfort food more than ever.

Enter savory cobbler. This savory chickpea cobbler is everything I want comfort food to be: warm, filling, and carb-forward. Also nutritious, rich in legumes and vegetables and all of the nutrients they offer.

I love regular, dessert cobbler. But the idea of a savory cobbler, made with un-sweet biscuits and a creamy filling, has always appealed to me. I’m so glad I finally tried it.

I took the savory part seriously, whipping up an umami-rich sauce to hold the dish together. And I called on chickpeas, one of my favorite plant proteins, to play a starring role.

All about umami

“Umami” is a word that I tend to throw around casually when I write about food. Sometimes I use it without really explaining what I mean by it.

What is umami, exactly? It’s hard to define. I generally see it referenced as “savoriness.” The Japanese translation is, roughly, “deliciousness.”

This rings true to me, anyway. Many plant-based ingredients that are rich in umami are very delicious to me. These include soy sauce, miso, mushrooms, ripe tomatoes, and nutritional yeast. (I put the latter in almost everything.)

Technically speaking, umami taste is the result of glutamate, an amino acid. Glutamate is abundant in protein-rich animal foods. Dietitian Ginny Messina wrote a great blog post some time ago that asked the question of whether glutamate-rich foods might be especially useful for vegans.

Ginny’s post got me thinking about my own love of umami-rich ingredients, how much I value their presence in my diet. And that got me thinking about creating a new, savory supper, which is how this savory chickpea cobbler came to be.

Yondu All-Purpose Umami Seasoning

Given my love of umami-rich foods, I’m so glad that I discovered Yondu’s all-purpose umami seasoning this year!

This product isn’t like any other that I’ve tried. It’s not bouillon, soy sauce or tamari, or a broth. But it can act like any of those ingredients, and it can be used in countless other ways.

Yondu is made from fermented soybeans and a concentrated broth from eight slow-simmered vegetables. The fermented soybeans create glutamate as well as other amino acids, which means plenty of umami flavor. You can read more about how Yondu’s unique, “complex umami” here.

Yondu can be used either as a seasoning or as a broth. To turn it into a broth, as I did in this savory cobbler, you simply add a tablespoon to 2 cups water. To use it as a seasoning, simply add a teaspoon to your dish, be it sauteed vegetables or a pasta sauce.

Yondu tastes a little bit like soy sauce, but it’s, well, more savory. There’s vegetable essence in it, too. So it’s more flavorful and complex, I think, than soy sauce and tamari are.

It’s hard to describe, but if you try it, you’ll know what I mean (more details below on a way to taste Yondu at a little discount!).

The joys of savory cobbler

Yondu is a perfect addition to this savory chickpea cobbler. And what a wonderful surprise savory cobbler is, generally!

This one is cooked and baked in the same dish, which means streamlined cleanup after cooking. I think that it evokes the nostalgia that other savory pies do. But it’s a lot easier to make than a vegan chik’n pot pie. And it has more texture contrast than my other beloved winter favorite, shepherds pie.

There are debates about how to construct cobbler. Some recipes call for a cake-like batter to be poured on top of other ingredients. Some call for neat biscuits, made with a biscuit cutter.

I’ve made peach cobbler with fully formed biscuits. But when I made cherry cobbler over the summer, I learned that it’s quicker and every bit as tasty to do a free-form, biscuit crumble on top of cobbler.

And that’s the method that I used here. For this savory chickpea cobbler, I used totally unsweetened biscuit dough in place of one that’s got some sugar (as in my fruit cobblers). Making the topping is really easy—no rolling or cutting required.

Meanwhile, the savory chickpea filling is so delicious: creamy, full of vegetables and tender chickpeas. And plenty savory, of course, thanks to a Yondu-based broth. I actually liked the filling so much I thought I might serve it on top of mashed potatoes or baked potatoes sometime (similar to the presentation in my holiday bowls).

Best of all, the filling doesn’t take long to make. And once the cobbler is in the oven, the preparation process is hands-off. Easy comfort food is the best kind, I think—at least lately.

More comforting chickpea entrees

Love this savory chickpea cobbler? A few more savory, creamy, and comforting chickpea recipes for cold weather:

• Creamy chickpeas and mushrooms over mashed potatoes
• Butternut chickpea curry
• Chickpea orzo with roasted tomato sauce
• Grilled polenta with chickpeas, artichokes, and tomatoes
• Tandoori spiced stuffed sweet potatoes & chickpeas
• Mashed potato holiday bowls
• Easy curried chickpeas and spinach
• Moroccan chickpea tomato stew

If you’ve run out of chickpeas, you can try using white beans or pinto beans instead.

Storing savory chickpea cobbler

In addition to all of its other good qualities, this savory chickpea cobbler is a good candidate for both storing and freezing! The leftovers will keep for up to five days in an airtight container in the fridge. And they can be frozen for up to six weeks.

Savory recipe inspiration with Yondu

Yondu is one of the plant-based products I’ve been most impressed with in the last year. This savory chickpea cobbler is only the beginning of what I hope to create with it. I’m thinking about stir fries, pasta, savory toasts, and many other ideas.

If you’d like to sample Yondu for yourself, the brand is offering my readers a discount code for Amazon orders. Simply enter “20TFHELPING” at checkout for 20% off of the brand’s all-purpose, vegetable umami.

I hope that this savory and cozy skillet meal will bring warmth and comfort to your winter days. Enjoy, friends, and I’ll be back around here soon.

xo

This post is sponsored by Yondu Vegetable Umami. All opinions are my own. Thanks for your support!

The post Vegan Savory Chickpea Cobbler appeared first on The Full Helping.