Zucchini Parmesan Crisps

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

Zucchini Parmesan Crisps - 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.

Zucchini Parmesan Crisps - A healthy snack that's incredibly crunchy, crispy and addicting!

Zucchini Parmesan Crisps - A healthy snack that's incredibly crunchy, crispy and addicting!

Zucchini Parmesan Crisps - A healthy snack that's incredibly crunchy, crispy and addicting!

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.

Zucchini Parmesan Crisps - A healthy snack that's incredibly crunchy, crispy and addicting!

When you’re ready to serve, feel free to dip these bad boys in your favorite kind of dipping sauce like Ranch or marinara sauce. Just be warned that you’ll be eating these crisp all day long. Hey, it’s better than those donut holes, right?

Zucchini Parmesan Crisps - A healthy snack that's incredibly crunchy, crispy and addicting!

Zucchini Parmesan Crisps

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Yield 4 servings

Zucchini Parmesan Crisps

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

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

Instructions

  • 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.
  • Serve immediately.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

http://damndelicious.net/2014/02/24/zucchini-parmesan-crisps/


Comments

  1. says

    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!

  2. says

    Another pin worthy recipe. I can’t wait till I get zukes in the garden now! Though I will need to bake it… frying smokes up my house too much.

  3. says

    I am the same way. . grazing all day long. . it doesn’t help that we work from home huh? anyway, I will also skip dinner if I’ve munched too much on any given day . . dude, I would devour a big plate of these. . love!

  4. Becky (central oregon) says

    You know cucumbers are healthy and pickles are made from cucumbers and fried pickles are round and oh so good fried. (works for me)

  5. says

    Oh… love these Chung-Ah. I am a snacker too, and since becoming a stay at home mom oohh its even worse because I’m around the frig and pantry all day long!!

    These look amazing! Totally trying it and dipping these bad boys in marinara sauce! YUM!

    • Chung-Ah says

      Caroline, there are gluten-free flours and gluten-free Panko that are available at grocery stores to use as substitutions.

  6. MPaula says

    Your recipe was featured on Ziplist. I am incapable of frying so I will try baking these. Probably I will dip them is Sriracha sauce. I had a look around while I was here and pinned other recipes as well.

  7. Jules says

    I’m thinking of using almond flour instead of panko and flour so they will be low carb. Looks good!

  8. Sim says

    Look great, do you think they’d work with eggplant? I have a glut of them at the moment and I’m desperate for new recipes!

    • Deborah Lee says

      I do exactly that with eggplant. After frying top with a little main era sace, mozzarella, and fresh basil then stick under broiler for a bit till cheeses goodness melts. YUM! is all I can say!

  9. says

    Can these be made with Summer squash as well as Zucchini? My kids like summer squash as
    I used to fry it with a little butter, olive oil and salt and pepper to taste. I had to hide them or there
    would be none left for dinner.

    • Chung-Ah says

      Yes, absolutely. I’ve never done it myself but I’ve had some of my readers letting me know that they’ve baked them and loved the end result. You will have to adjust baking time as needed though.

  10. Sylvanna says

    Hi, I love so many of your recipes!! this looks so good and I plan on making it but it there any substitution for the egg? because My sister has egg allergies.

  11. Nagi Maehashi says

    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! :)

  12. Wendy Sugar says

    I would like to know where to buy Emeril,s creole seasoning please ?
    I live near GraftoninN.S.W. and shopping can be limited. perhaps I can
    Order it on line. Would appreciate your assistance. Your recipes are fabulous.
    I have twin granddaughters aged six and one of them is an avid little chef.
    Absolutely adores cooking and reading recipes. I think many of yours would be great
    for her to try. She is watched with care, but amazing and incredibly patient.
    Thanks heaps, hope to hear from you soon
    Wendy

  13. Jamie says

    Thanks for the great recipe. I’ve been making these again and again…and again…and again. Zucchini crack!

  14. Zachary says

    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.

  15. Carrie says

    Made these for my 17yo son who has Celiac disease. Substituted with GF flour and GF breadcrumbs. Baked them on a wire rack for 14 min at 425 degrees. They are amazing!

  16. Alan says

    Hi ! Nice to meet you !
    I’ m South Asian , I live in Bangladesh, is there a substitute Panko breadcrumb that you know of ? I think that this recipe is very good !

  17. terri says

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

  18. Nekke says

    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!

  19. Diana says

    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?

  20. Kandice says

    Hello! These sound just delicious and I can’t wait to try them!! I was wondering, could cracker crumbs be substituted for the Panko?

  21. Christina says

    These look delicious however what I made doesnt look like yours. I lack the skill of dredging through crumbs without making them all wet and worthless for upcoming pieces to be dredged :(

  22. lisa asche says

    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!

  23. Megan says

    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! :)

  24. Spyce says

    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.

  25. Elle K says

    Hi! I cannot wait to try out this recipe– I wanted to know what herb you sprinkled on these “yummies” in your picture? I want mine to look just as delectable as your picture! :-)

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