Zucchini Parmesan Crisps-2

By NiteSki

Ingredients

• 1/2 cup vegetable oil
• 1 cup Panko*
• 1/2 cup grated Parmesan cheese
• 2 zucchinis, thinly sliced to 1/4-inch thick rounds
• 1/2 cup all-purpose flour
• 2 large eggs, beaten

Details

Servings 4
Preparation time 15mins
Cooking time 25mins
Adapted from damndelicious.net

Preparation

Step 1

A healthy snack that’s incredibly crunchy, crispy and addicting!

I have always been somewhat of a compulsive snacker. It’s how I get through my day. I’ll even skip through dinner so I can have more of a calorie allocation to snacks. But instead of the usual donut holes I snack on during the day, I decided to try something a little more healthier and something that included veggies and greens. That’s when I found 2 lingering zucchinis and fresh Parmesan in my fridge to make these glorious addicting crisps.

Believe me when I tell you that you will not be able to stop eating these. And the scariest part about this is how easy it is to make! With a simple flour, egg, Panko-Parmesan coating, these crips come together in just 15 minutes and get deep fried to absolute crisp perfection. You can most certainly bake these as a healthier alternative but I was a little devious and fried them to get that really crisp, golden-brown crust.

A healthy snack that's incredibly crunchy, crispy and addicting!

2 large eggs, beaten

Heat vegetable oil in a large skillet over medium high heat.

In a large bowl, combine Panko and Parmesan; set aside.

Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.

Girl I would not be able to stop eating these either! And I’d way rather graze on a variety of stuff than eat 1 big dinner. I mean, snacking & variety makes the world go round

I love snacking! Especially in the form of crunchy, crispy and cheese zucchini parmesan crisps! I have been going through a zucchini addiction lately, so I am stoked to have another way to feed (literally!) my new obsession! Pinned!

Chung-Ah, do you think these could be fried then reheated in the oven without losing the crispiness?

Yes that is a great addition to the zucchini crisps! Sour cream with a little added garlic is delicious too.

If you make a yummy tzatziki (Sp??) sauce – it’s SUPER yummy and still healthy. LOVE LOVE LOVE IT!!! Thank you.

I’ve made the fries but will definitely make these soon!

I just bought some zucchinis and have to make these! They look delicious and such a healthy alternative to chips!

These are gorgeous and look delicious, Chung-Ah! Pinning now so that I remember to make them when I have an overflow of zucchini from the garden this summer.

Sounds amazing. I was actually thinking about adding in creole seasoning next time I make this.

I made these using brown rice flour, and corn meal instead of panko. I also added garlic salt to boost the flavor of the park. Turned out great

I also made them using yellow squash. They can be dairy free by substituting therm for Italian spice mix

To bake these, I think it would work well to dredge them in melted butter. I know that sounds unhealthy, but not very much actually sticks to it, but enough to make the panko nice and golden but still far less fat than deep frying them!

Wendy, you can actually make Emeril’s Essence right at home using simple pantry spices. Here is the link to the recipe:

I sometimes make zucchini chips—I slice the zucchini paper-thin with a mandoline and fry it in a mixture of canola and olive oil. Then I add kosher salt or a mix of parmesan and garlic salt. It’s delicious! With salt alone it has a nice veggie taste, like fried okra, but has the texture of a thin-cut potato chip.

You can actually make your own breadcrumbs if you’d like!

here in texas Panko can be found by the flour and shake n bake stuff on the baking isle at our local stores.

These are also really good fried in coconut oil & is an even healthier alternative than regular cooking oil. My mom use to use cornmeal or a jiffy mix, but the panko is really good. Thanks for sharing!

I just got done making these and while they are very good, I added a little bit of Tony Chachere’s to the panko/ Parmesan blend just cause I thought they were a little too bland for my taste and now they’re just perfect. Also, I had a bit of a problem making the eggs stick. As soon as I’d put the zuccini in the panko blend the eggs would kinda slide off and then the panko wouldn’t stick. Any suggestions on how to remedy this?

Diana, it is best to make sure all excess egg has been shaken off before tossing with Panko.

i mix equal parts flour and parmesan cheese a little salt and pepper….slice and cover with the mix… grease a cookie sheet with about one fourth cup canola oil…..lay the zucchinis side by side and broil on high for 8 minutes …no turning…..they are fabulous! promise!

I made these tonight and we enjoyed them. I think they’d be hard to make with only one person, so I was glad my boyfriend could help me! We ran out of egg partway through so we needed a 3rd, and the last few zucchini were only coated with parmesan because we didn’t have enough breadcrumbs for the full recipe. We actually preferred the cheese-only zucchini, but I think next time we’ll try your recipe with a little bit of salt added, and/or maybe some kind of garlic sauce to dip them in. Delicious–thanks for sharing!

I made this for lunch today, and it was delicious!! The zucchini stays crispy from start to finish. I used ranch dressing with a few drops of sriracha mixed in for my dipping sauce.

Will definitely try these but will add red pepper flakes to panko mixture as I like it spicy.

Can you make these and freeze them and fry them as you want them?

Can I use bread crumbs mixed with a water cracker for Planko? I am in Greece and they do not have that here? I feel Planko is a stronger coating than just breadcrumbs. Is that correct.?

You can make homemade Panko with day-old French bread.

In answer to other coatings besides PLAKO…I was taught to mix cornmeal and flour (half & half) then season to your taste with salt and pepper or any other seasonings you desire. I first dip each slice in an egg/milk mixture then into the flour/cornmeal mixture (pressing on each slice so the maximum coating sticks) Then fry to a light crispness and enjoy!

I make these every year. My husband loves them. Our most favorite dipping sauce is mayo mixed with horseradish. Delish!

I was raised by a mom who passed on to me loads of recipes from the South. She always told me to sprinkle the zucchini or summer squash after thinly slicing it of course, with a bit of sea salt to make it “cry”. After salting, let the slices sit for about 10 min. and you’ll see that indeed little “tears” will form on the surface of each slice. By doing this, you’ll be enhancing the flavor as well as helping all those good coatings to stick! ENJOY!!

I make these using plain breadcrumbs and no cheese. I serve them with homemade horseradish sauce (horseradish, sour cream, and salt). Everyone loves them. I plan on trying these next time since they sound yummy.

These look so crunchy and delicious! I make them in a similar way and also add a yogurt garlic dipping sauce

I love these. I also make these with sliced cucumbers

Made these tonight to pair with BBQ pork sandwiches- So good! The coating was perfectly crunchy. I added some italian seasoning to the breadcrumbs for extra flavor. Thanks so much!

Is it possible to make this snack the day before you are gonna use it? Will the stay crispy?

I made these for dinner and they were delicious! My boyfriend added some seasonings to the panko and so they came out super flavorful. We had orange chicken and rice and still managed to eat all the zucchini because of how addicting and good they are. I’m so glad I found this on Pinterest.

Love these Zucchini Parmesan Crisps! Made them three times in the last three days. Plain crispy original recipe, original recipe with ranch dipping sauce, original with hot sauce dip, hot sauce mixed with ranch, double the cheese (the winner!!), less cheese. All easy and fabulous!! As a matter of fact we have LOVED all of your recipes! I am old enough to be your mother (grandmother!?!) and have cooked for years, but my family has been delighted with everything I have tried on your website! You’re adorable! Please let us know when you’ll be on the east coast. We would love to have you (and Jason!) over for dinner!!

What a great looking photograph of a delectable yummy dish … OK after I make your wonderful cranberry stuffing this week, I will get around to these. Very appetizing photos!!

I had a lot of trouble getting the mixture of Panko and Parmesan to stick to the chip. I pressed as instructed and still had trouble. I dipped into the flour, then egg, then that mixture as it said. Any suggestions? I tried a few different things to try and help but nothing seemed to work.

Danielle, it may be that the egg mixture was not very successful. It is best to dip the zucchini completely into the beaten eggs – this acts as your binder for the Panko.

OMG this was a great find! Great way to add veggies to my lunch and dinner. I made the batch and sure it says 4 servings; This girl ate these zucchinis in 2. Definitely added a little salt for a bit more flavor, instinct was to dip in ranch sauce. Thank goodness I didn’t have any in the fridge. Admittedly I did dip a couple of them in hummus the next day with lunch, mostly because I’ll dip anything in hummus right now and probably need a 12 step support group for help. LOVE YOUR BLOG! Damn delicious!

I happened upon this site thru a HomsteadSurvival.com posting and have added you to my favorites. I LOVE the way your recipes print out and you make it sooo easy!

Hi Chungah! These look mouthwateringly Cinful! ? Can’t wait to try them. I LOVE the way you make food just jump right off of the page!

Olive oil is not a suitable choice for frying as it has a smoke point of only 320 degrees F, and using olive oil does not make food “healthier” than frying with other kinds of oils.

I was looking through your GREAT recipes and happened upon this one for zucchini chips. It reminds me of an appetizer we used to serve many years ago at a really nice steak/lobster place I used to manage part-time while I was in college. It was our best-selling app and we served it with a “double-dip” duo of (first dip) the creamy horseradish sauce that we also served with the prime rib dinners, and then (second dip) a generous portion of freshly grated Parmesan cheese- making sure it is grated as thinly and lightly as possibly, so that it resembles snow. We used a wedge from a wheel of simple domestic parm, which had just the right amount of nuttiness and salt to cut the sour cream and sweet/hot horseradish. When you take a nice hot and crispy zucchini disc, dip It in the “horse sauce” first, and then finish it by dipping it again in the fresh-grated snow of Parmesan, it creates a completely addictive taste/snack!! I guarantee that you will eventually be telling your dinner guests about flying saucers, or Brangelina sightings, that they have to run outside to see just so you can hoard them all for yourself. Normally, I would never recommend anything that would initiate such terrible table manners, but these little lovelies have broken my resolve to uphold the sanctity of proper dining etiquette and say, “To hell with it! It’s every man for themself!!!!”

These sound yummy…..years ago living in Charlotte, NC I learned to fry summer (or yellow) squash, sliced thin, allowed to sweat then floured (a mix of ap flour, salt, pepper and a little cornmeal) and then deep fried…..I would then sprinkle them with fine grated Parmesan ….. my children would fight over them. Once they decided that squash was good then they were willing to eat it in so many other ways…..Back then the major use for Zucchini was in bread and the last to be eaten cassarole at the church pot luck….Wish I had thought about using it this way! I have just found your blog and love your style and taste!!!!

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