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Baked Parmesan Zucchini Crisps, a delicious and healthy snack alternative

Baked Parmesan Zucchini Crisps

Transform zucchini into a delightful, crunchy snack with these easy Baked Parmesan Zucchini Crisps—perfect for any time of day!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the zucchini crisps
  • 2 medium zucchinis (thinly sliced to about 1/4-inch thick rounds)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper (or to taste)
  • 2 cups Panko breadcrumbs
  • 1/2 cup Parmesan cheese (grated)
  • 1 teaspoon oregano (dried)
  • 1 cup all-purpose flour
  • 3 large eggs (beaten)

Method
 

Preparation
  1. Lay out a couple paper towels and place the zucchini rounds on them. Sprinkle the zucchini with salt on both sides. Cover with more paper towels and press down gently. Leave for about 20 minutes.
  2. Preheat the oven to 400℉. Line a large baking sheet with parchment paper.
  3. In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano, and season with salt and pepper to taste; set aside.
  4. In another shallow bowl, add the flour and season with salt and pepper. In a third plate, beat the eggs with a pinch of salt and pepper.
Breading
  1. Dredge each zucchini round in the flour, then dip in the eggs, and finally coat with the Panko mixture, pressing gently to ensure the crumbs stick well.
  2. Place the coated slices on the prepared baking sheet. Repeat until all slices are coated.
Baking
  1. Bake for 20 to 30 minutes, or until the slices are golden and crispy.
Serving
  1. Serve warm with your favorite dip, like ranch. The crisps should be light, crunchy, and full of flavor.

Notes

Store any leftover crisps in an airtight container at room temperature. Best eaten the same day, but can last for about 1 to 2 days. Reheat in the oven for a few minutes to restore crunchiness.