why make this recipe
Parmesan Zucchini Crisps are a delicious and healthy snack that everyone will love. They are a great way to enjoy zucchini, adding a crunchy texture with a hint of cheesy flavor. Perfect as an appetizer or a side dish, these crisps are easy to make and can be enjoyed by kids and adults alike. Plus, they’re a great alternative to chips, making them a healthier choice for your snacking needs.
how to make Parmesan Zucchini Crisps
Ingredients
- 1 cup Panko
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 2 small/medium zucchinis (thinly sliced to 1/4-inch thick rounds)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup vegetable oil
- Salt to taste
Directions
- In a bowl, combine Panko, Parmesan cheese, and Italian seasoning. Set this mixture aside.
- In a second bowl, add the flour.
- In a third bowl, crack the eggs and whisk them until they are well combined.
- Working in batches, take the zucchini rounds and dredge each one in the flour first.
- Next, dip each floured zucchini into the egg, then dredge it in the Panko mixture, pressing gently to coat well. Set these coated zucchini rounds aside on a baking sheet or platter and repeat until all zucchini slices are done.
- Heat the vegetable oil in a large skillet over medium heat.
- Once the oil is hot, add the zucchini rounds to the skillet. Be careful not to overcrowd the pan. Cook them until they are evenly golden and crispy, about 1-2 minutes, then flip and cook for another minute.
- Transfer the crispy zucchini to a paper towel-lined plate and sprinkle with salt to taste.
- Serve with ranch dressing or your favorite marinara sauce for dipping.
how to serve Parmesan Zucchini Crisps
Parmesan Zucchini Crisps can be served warm for the best flavor and texture. Arrange them on a platter and serve alongside a bowl of ranch or marinara sauce for dipping. These crisps make a fantastic snack for parties or game days, and they can also be served as a side dish with your favorite meals.
how to store Parmesan Zucchini Crisps
If you have any leftovers, store them in an airtight container in the refrigerator. However, keep in mind that they are best enjoyed fresh. If you want to reheat them, place them back in a hot skillet or an oven to re-crisp them before serving again.
tips to make Parmesan Zucchini Crisps
- Make sure to slice the zucchini evenly to ensure they cook at the same rate.
- Don’t overcrowd the skillet when frying the zucchini to keep them crispy.
- For extra flavor, you can add garlic powder or paprika to the Panko mixture.
variation (if any)
You can try different seasonings by using different herbs, such as thyme or oregano, instead of Italian seasoning. Additionally, adding a sprinkle of chili flakes can give your crisps a bit of heat.
FAQs
Can I bake the zucchini crisps instead of frying them?
Yes, you can bake them! Preheat your oven to 425°F (220°C), place the coated zucchini on a baking sheet lined with parchment paper, and bake for about 20 minutes, flipping halfway through.
What can I use if I don’t have Panko?
You can use regular breadcrumbs instead of Panko, but the texture might be slightly different.
Can I use other vegetables?
Yes, other vegetables like eggplant, carrots, or even mushrooms can be used in place of zucchini to make similar tasty crisps. Just adjust the cooking time based on the vegetable you choose.
Parmesan Zucchini Crisps
Ingredients
For the Coating
- 1 cup Panko
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
For the Zucchini
- 2 small/medium zucchinis (thinly sliced to 1/4-inch thick rounds) Make sure to slice evenly.
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup vegetable oil For frying.
- to taste Salt
Instructions
Preparation
- In a bowl, combine Panko, Parmesan cheese, and Italian seasoning. Set this mixture aside.
- In a second bowl, add the flour.
- In a third bowl, crack the eggs and whisk them until they are well combined.
- Working in batches, take the zucchini rounds and dredge each one in the flour first.
- Next, dip each floured zucchini into the egg, then dredge it in the Panko mixture, pressing gently to coat well. Set these coated zucchini rounds aside on a baking sheet or platter.
Cooking
- Heat the vegetable oil in a large skillet over medium heat.
- Once the oil is hot, add the zucchini rounds to the skillet. Be careful not to overcrowd the pan.
- Cook them until they are evenly golden and crispy, about 1-2 minutes, then flip and cook for another minute.
- Transfer the crispy zucchini to a paper towel-lined plate and sprinkle with salt to taste.
Serving
- Serve with ranch dressing or your favorite marinara sauce for dipping.