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.
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.
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?
A healthy snack that's incredibly crunchy, crispy and addicting!
- 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
- 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.
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
Why It’s A Smart Choice
Zucchini is a great source of Vitamins A and E, and the mineral potassium, and this recipe is a great way to include a vegetable in a treat food!
*Note: The amount of oil absorbed by the crisps will vary depending on the temperature of the oil and how long they are fried. For these calculations, it is estimated that 2 tablespoons of oil was absorbed.
Nutritional information provided by Jessica Penner, RD at Smart Nutrition.