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?
Zucchini Parmesan Crisps
Ingredients
- ½ cup vegetable oil
- 1 cup Panko*
- ½ cup grated Parmesan cheese
- 2 zucchinis, thinly sliced to 1/4-inch thick rounds
- ½ 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
Did you make this recipe?
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These look great! What is the dip?
These are absolutely delicious and addicting! I bake them in the oven at 425 degrees for about 20 minutes and they still come out crisp. I also serve them with a dill dip. A definite favourite of ours.
Thank you for instructions for baking these. The fried option is not a healthy snack at least for me. I will definitely try your version.
Delicious!!!
I will try this, sounds delicious!
Delicious!!!
Nice recipe but ZUCCHINI is plural of ZUCCHINO. There is not any ZUCCHINIS.
Rude. It’s ZUCCHINIS google it
Very rude. Also, check your grammar. You shouldn’t use “is” when referring to plural nouns. It should be “are”.
How do you make this ahead of time? Just put it in the oven to reheat?
I live in Mexico, and ordered a grocery delivery today, and because I screwed up on converting weights and measures, I ended up with waaaayyyyy too much zuchinni. I will be making it later today – can hardly wait!
Awesoooome!
Delicious! Crispy and light. A great use of zuchinni
These look tasty! Thanks for sharing! 🙂
I loved this recipe, I did both zucchini and green tomatoes both came out great. I added garlic powder and a little onion powder to the flour. This recipe is definitely a keeper.
Made the zucchini parmigiana crisps. DELICIOUS & very easy. So good brought some over to my daughter to try. She loved them. Good warm, room temperature or straight out of the refrigerator. Served them with garlic aioli.
I’m going to try these out later, and was pondering a condiment, and came to same conclusion – ailoi would be perfect!
I made a few changes – I used avocado oil instead of vegetable oil and I used coconut flour instead of regular flour. So much better for you. As they were a little bland so I added some black pepper and garlic powder while cooking. They were 100% better! You can use anything if you want for something to dip them in. I used a chipotle mayo. Sooooo yummy! Or have them plain, however you like them. Thanks for sharing with us.
Hi Cheryl,
Really like your changes, a better, healthier version, I believe it is also great for Ketogenic diet too! Your chipotle mayo sounds delicious too, would you please share your recipe?
Many thanks,
Ida
This recipe is good, but a bit bland. I added a sprinkle of garlic powder while they were cooling and its MUCH better!
Could you just BAKE them instead? and not use flour but just use the panko? thank you
Unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Yes, that is the only way I do these! I spray them with a little olive oil and bake them at 425 until crispy. MUCH healthier than cooking in oil.
Awesome news!!!:)
Jackie, did you spray them with olive oil right before baking, or before dipping in the flour?
I’m excited to try these! I have a feeling these are going to be a hit with my toddler too 🙂
OMG…I just made these and YUM! Thanks for a fool-proof recipe. I had tried many others before but couldn’t get the ratios right. So I know which recipe I’ll be coming back to in the future. Thanks for sharing!
So happy you enjoyed it!
I’ve made these several times with your recipe and they are absolutely mouthtastic. My favorite way to make zucchini. I was wondering what you think of using the same recipe for making fried green tomatoes?
Sounds like a great idea! 🙂
I made this recipe and my husband loved it. I made a few changes. I used yellow squash as that’s what I had in the kitchen. I also added black pepper. It was very good and tasty.
Thanks for the recipe!
Skip the breadcrumbs if you want to cut back on carbs. I mix the Parmesan, S & P in with the flour, dip in egg and fry. The flour also gets a crispy effect with a lot less carbs.
could these be made in an air fryer to cut back on deep frying?
What a great idea! But unfortunately, without having tried this ourselves, we cannot answer with certainty. But if you get a chance to try it, please let us know how it turns out! 🙂
These are delicious!
I’m sorry but this was not easy at all. It was a mess. Bread crumbs, egg, flour – everywhere – not to mention grease splattering? Forget it. I will find a oven-friendly less messy recipe.
Nikki, with any type of breading recipe, a little bit of mess is completely normal! 🙂
This recipe is so easy and absolutely delicious. So glad I tried it.
I love these! Best recipe I’ve found. I’m wondering how it would be on mushrooms!
The recipe is good, but what is the reason for the floor? I just made sure the slices were dry, covered them in egg and then the parmesan/panko mix and they came out fine.
The flour helps preserve the moisture during cooking.
Excellent but I had some difficulties the Panko and egg didn’t stick at the beginning. left the zucchini in the eggs for a minute or two and it finally worked. It is better to complete all the steps with all the zucchini before you warm the oil to start frying. Used seasoned Panko.
hi, should i salt the zucchini sloces and pat dry with a paper towel before dredging? tia!
It’s up to you!
So are you saying that four of these crisps are 315 calories????
There are 315 calories for each serving (total 4 servings), not for 4 crisps.
I found this recipe googling zucchini recipes and it will definitely be used frequently. My children loved it as well, we love snacking on good things and this is a much have in our household!
I made these the other night as an appy before dinner. My nother LOVED them!! We had them with a jalapeno ranch dip. Soooooo good!
Hi,
Let me first say that I’ve loved everything from this site so far.
I know you don’t say anything about storage but I really want to make these for a pot luck tomorrow. I get into work at 7 am though and the pot luck is not until noon. If you had to, what would be the best way to store these?
Thanks!
In all honesty, this is best served immediately as the crispness does lose out over time.
Where does the 27% protein in the nutrition chart come from? I can’t believe an egg wash would give you that much of your daily requirement.
The Panko, cheese, flour, and egg all contain protein. The reference value for the daily amount of protein is 50g, which is relatively low (side note: many nutritional professionals think this number should be higher!) so 27% seems like a significant amount but 13.4g isn’t really a large absolute amount of protein.
Try grinding up pretzels and coating the veggies
A real good variation of the above.
I haven’t added these yet but I plan to soon. The calories would be 315 for whatever 1/2 zucchini would make. If using 2 zucchini, 1/2 zucchini would be 1/4 of the recipe.
Wow brilliant I wish I could make one of these really delicious snacks are really the thing that keeps me going in working hours.
My flour always washes off in the egg wash. How do I prevent this from happening ?
Here is a great forum discussing the real secret to keep breading on – hope that helps! 🙂
http://food52.com/hotline/2976-what-is-the-real-secret-to-keeping-breading-on-a-piece-of-meat-no-matter-what-i-try-the-stuff-always
Your nutrition facts actually show that this is not an extremely healthy option. There is a large amount of sodium at 420 mg which leads to high blood pressure and other cardiac issues. There is also a trans fat content which is extremely unhealthy no matter how little there is. Saturated fats are also bad fats. These fats increase your risk for heart attacks, etc. Love that you provide the nutrition facts of this recipe and definitely keep that up, but you should not tell people they are healthy without disclaiming the high sodium content and trans fat content are not in fact healthy. Saturated fats are okay as long as they are a very small part of your diet but trans fats should be zip and sodium content should be monitored, especially for those with high blood pressure or other cardiac issues. I understand that this is four serving sizes but the majority of people eat more than one serving size in a sitting.
Brooke, please refer below:
A) Relative to pre-packaged snacks, 420mg per serving is not terribly high. People with high blood pressure are recommended to keep sodium under 1500mg/day so they can choose whether this snack would fit in with their needs.
b) The trans fats in this recipe are naturally occurring in the parmesan cheese. Dairy trans fats are a completely different beast than those artificially produced through hydrogenation of unsaturated fats.
c) The recommendation for saturated fats is to keep them below 5% of caloric intakes. Based on a 2000 calorie diet, this snack would only contribute 1.7% of calories from saturated fats.
Hope that helps!
Totally agree and the 315 calories for four crisps in ridiculous. These are unhealthy calories if you are limited to 1200 calories a day!
Zucchini is a very healthy food and your recipe looks great and delicious. These is really good recipe especially for picky eaters.
Looks delicious, Chungah! We’re sharing with our followers for Superbowl snacking. Thanks!
I made these the other night as an appy before dinner. My boyfriend LOVED them!! We had them with a jalapeno ranch dip. Soooooo good!
Funny story here. My man and I were so eager to make these Zucchini Crisps. He is the grocery shopper of our household. He has bought zucchini before, so I know he knows what it looks like. When he returned from the supermarket, I got busy setting up all the ingredients, bowls, skillet, etc. and started heating the oil. I took out the zucchini to rinse it, and as I did, I noticed what a nice solid green they were, and quite smooth and even. My man’s job was to slice the zukes, do the dips and bring them out to me to fry. (We do all frying outside using a butane hot plate). They fried up nicely. When they cooled we sampled them…delicious. After dinner, as I cleaned up the kitchen, there was a slice of zuke that had escaped the dippings and frying, and I popped it into my mouth. Egads! We had fried up CUCUMBERS! And I don’t even LIKE cukes! Slap me upside the head! I have to say, we really couldn’t taste the difference with the ones we had fried. They were still delicious and tasted like zucchini! Go figure. Now we are looking forward to trying the ‘real thing’, using zukes. Ha Ha.
This recipe looks so good!! Thank you for posting it, I found it on Pinterst and I just wanted to let you know I featured this one as well as another as my pins of the week.
Thank you!
Shannon
Confirmed, they are delicous! Tanks! I made a bit different as instead just egg I made a pancake-like mass (eggs water/milk and flour) which made them more crispy.
Excellent recipe. My kids even said they liked.them better than fries with burgers! Only change I made was to add season salt to the flour AND make twice as much! YUM!
Would these work with quinoa instead of bread crumbs like this this recipe (https://damndelicious.net/2014/06/23/quinoa-chicken-parmesan/)? Would anything need to be altered or just substitute the panko? Thanks! 🙂
What a great idea! But if quinoa is substituted, you may need to bake these instead. Please let me know how it turns out.
Could regular croutons work instead of panko? I tried these once and they were really bland. Didn’t know if crushed croutons would work as well. Thank you.
Without having tried this myself, I cannot answer with certainty. Please use your best judgment.
You could season the panko bread crumbs 🙂
Hi Chungah,
These look scrumptious, can’t wait to try.
Looking at the calorie counter, does it mean 4 individual slices have approximately 315 calories?
Thank you very much for your help.
Pauline
Pauline, this recipe yields about 4 servings which is not necessarily equivalent to 4 individual slices as the size of the slices can range quite a bit by the size of the zucchini as well as the thickness of the slices.
This is something I would be most interested in making but my nutritionist won’t allow me to have bread crumbs or white flour..Is this recipe doable with either almond or coconut flour and can I substitute something else for the panko? Sadly I’m not allowed eggs either but was told that if I must have them, to use just the yolks in a recipe and only once in awhile..
Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Please use your best judgment.
cant wait to try it!
Can these be made gluten free?
Yes, if the appropriate substitutions are made, this can certainly be made gluten-free.
Can these be served cold?
This is really best when served immediately as the crispness does lose out over time.
Is there a way to determine what size your serving is that’s giving the 315 calories? As in, how many slices or what size of zuccinis are you starting with? Are they pretty large zucchinis or more medium? I just bought some that seem somewhate small (about 7″ long and about 4.5″ around) and I’m wondering how many to cut up to match the amount of ingredients for the breading, or how to decide how to decrease the breading ingredients if I just want to do 1 or 2 little zucchinis. I can just play around with it and see what works, but I would love to know about what size zucchinis you used for your calculations. Thank you!
It is very difficult to give an estimate as to how many slices are in a single serving but I recommend using medium-sized zucchini.
If I Bake instead of frying. Do you know what the calorie intake would be?
Jennifer, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain nutritional information for recipe adaptations.
THIS WAS THE BEST DAMNDELICIOUS THING I EVER EATEN.THANKS LOADS.SCOTTY
I love all your food and your website is so cute and easy to navigate! Thanks for all the damn delicious recipes and keep up the good cookin’!
Have just discovered your website – your photos lured me in!! So appetizing-looking! Can’t wait to get started on some of your recipes – esp cauli soup and Parmesan chip thingies!
Thank you…now I will have to get back to work!
These are delicious! My mother-in-law brought over a bag of yellow summer squash and they were a great substitute for zucchini. My toddlers were asking for pb&js and spotted these on the counter, they inhaled them!
Sounds yummy but too many carbs for me. Is it possible to not do the flour and panko? And just dip them in the egg then press on the parmessan cheese? That would be a healthier choice. Has anyone tried that?
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!!!!
Chungah –
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!!!!”
Really. They are that good.
I can’t wait to try your recipe!! I’m on my way to the market right now!! Thanks for reminding me of one of my favorite flavors from my past, and bringing your wonderful recipe update to it. I am certain they will be even better than the ones we made at the restaurant!!
Thanks again for this and all the other great ideas and recipes on your website/blog! Your creativity and culinary talents are very much appreciated!!!
Best wishes,
Susie Buist
Hi.. i’m trying to change some eating habits for my son. i see you fry these in vegetable oil, does frying them in olive oil have a different caloric intake? trying to see what is best for him.
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.
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!
Just made these! So good and super easy 🙂
Plain zucchini chips are no fun.So thank you for the giving them alittle pick-me up! Can’t wait to share them , with my frends @ family! Thank you
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!
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!
All I can say is YUM!!! My husband and I both absolutely loved this recipe. I served it along with your “Bang Bang Shrimp” (OMG amazing fyi) and some chow mein! This meal is definitely at the top of both of our lists!!
Temp and amount of time for baking? This looks delicious and can’t wait to try, but cannot fry. Thanks! Just discovered you and have saved many of your wonderful recipes.,
Jane, unfortunately, without further recipe testing, I cannot advise on the appropriate baking time and temp. However, please feel free to browse through the comments here – several readers have tried baking these with a successful outcome.
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.
Thanks!
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.
Just made these and they were incredibly crunchy even after having cooled down. Absolutely delicious!
Love fried food… And fried zucchini… I LOVE these. Of course frying is messy, especially if you are clumsy and end up spilling half a bottle of vegetable oil on yourself in the process… Still worth it and now the kitchen smells great as well as having these to snack on.
Chung-ah! Love all of the recipes on your blog that I have tried. Yummy (Damn!!) delicious, and easy. One request–Can you move the search bar to the top of the page so it’s more easily accessible?? (Please, please, please?!?!?) Thank you!!
You have the best recipes! Thanks for sharing them. I’m glad I found you on Pinterest.
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!!
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!!
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.
Does anyone know the calories in these?
Unfortunately, as I am not a registered dietician, I am not comfortable sharing nutritional information for any of my recipes. I recommend utilizing online calorie counters at your discretion to obtain such information.
The best!
Is it possible to make this snack the day before you are gonna use it? Will the stay crispy?
These are really best when served immediately.
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!
OK, party-pooper that I am, you state, Chungah, that you used parsley flakes as a garnish, but to my eyes the garnish looks rather like chopped chives. Comment? Other than that, I am salivating just thinking of making them. Thanks!
You are exactly right – these are garnished with chives!
sorry Bill Larson, Chungah said they were sprinkled with chopped chives. Looked back in the posts. Never mind, they are delicious what ever is sprinkled on top. Great recipe.
Great recipe. I made these last night as part of dinner. My boys, who normally hate zucchini, gobbled them all up.
Had great luck with zucchini in garden but there is just so much you can do with it. This has given me a great living room-tailgate platter of great crispy snack–horseradish sauce or ranch dip is super. Thanks! Fried, definitely.
I made these tonight and they were so easy and delicious!
I love these. I also make these with sliced cucumbers
I never tried Zucchini like that but i think to eat like this will be great.
Thanks for posting.
Zucchini is not my favorite veg but I could see myself eating tons of these. Thanks for posting.
DC
These were so delicious!!! A real keeper.
These look so crunchy and delicious! I make them in a similar way and also add a yogurt garlic dipping sauce 🙂
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.
It states to serve immediately, but if I made a big batch to take to work will it still be crunchy hours later?
I do not recommend making this ahead of time. These are best when served immediately.
Made these last night for dinner. Wonderful, we couldn’t stop eating them.
Thanks for ideas on vegetable snacks, anxious to serve to our dominos group, someone always has a surprise to serve NOW ITS MY TIME~
WOW these look good. My kids will eat any veggies if they have cheese and are crispy. Gotta try these.
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 had to chuckle when I read this! I just responded to someone else about doing this, but, up here, in the Northeast, we call it sweating them out, instead of making them cry! Nice to hear other versions of it!
I make these every year. My husband loves them. Our most favorite dipping sauce is mayo mixed with horseradish. Delish!
A popular dish in my family is Greek-style deep-fried battered courgette slices. This looks like a lovely (and much healthier) version. Watching the Dr Who season premiere tonight with my sister and nephew tonight, I think I might cook up a tray of these for snacks 😉
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!
hi, love the idea cant wait to try it. also was wondering can u bake them instead of frying ?
You can certainly bake them but I actually highly recommend frying – you just can’t get that amazing crispness from baking!
It was really great and very tasteful and my family love it
These chips were terrific. A very nice and tasty appetizer. Mucho thanks. J
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Can you make these and freeze them and fry them as you want them?
Thank you
Bev in Ohio
I have never tried freezing this myself but I can’t imagine it turning out well post-freezing.
I am making these right now with zucchini from our garden. Thank you for the recipe. I pinned it too.
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! 🙂
Elle, I sprinkled chopped chives as a garnish.
Thanks for your great snacking recipes, I’m trying to save them but don’t know how to
Marg, feel free to check out this post on saving my recipes. https://damndelicious.net/2013/09/20/vanilla-glazed-apple-cinnamon-muffins/
Will definitely try these but will add red pepper flakes to panko mixture as I like it spicy.
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.
That dipping sauce sounds amazing. I’ll definitely have to try that next time!
Try frying them in bacon grease!
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 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!
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 🙁
Hello! These sound just delicious and I can’t wait to try them!! I was wondering, could cracker crumbs be substituted for the Panko?
Yes, absolutely!
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.
Something I always do with things like zucchini before cooking is sweat them. Lay down some paper towels and put the zucchini slices on, single layer. Salt them and let them sit for about 20 min., then blot dry. It takes out the excess water and makes the egg stick better. I also do this with eggplant, and, even cucumbers when I am making cucumber salad.
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!
here in texas Panko can be found by the flour and shake n bake stuff on the baking isle at our local stores.
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 !
You can actually make your own breadcrumbs if you’d like!
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!
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.
Thanks for the great recipe. I’ve been making these again and again…and again…and again. Zucchini crack!
I’ve just made this and it turned out delicious! Yum!
Hi ! Nice to meet you !
I’ m italian but I live in London, I hope to find Panko breadcrumb. I think that this recipe is very good !
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
Wendy, you can actually make Emeril’s Essence right at home using simple pantry spices. Here is the link to the recipe: https://damndelicious.net/2013/09/17/potato-corn-chowder/.
These are fabulous when dipped in a thick Ranch dressing….
I am vegetarian and don’t eat eggs. is there a substitute that you know of?
You can try substituting milk. Hope that helps!
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I bet these would be good with your sirracha cream sauce! Yum!
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! 🙂
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.
You can try substituting milk.
Would these be able to be baked in the oven instead of fried?
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.
Will grow my own zucchini this summer (organic) and will try it then!
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.
Yes, summer squash would be a wonderful substitute.
Wow, this recipe looks absolutely fabulous! Definitely going to try it this summer. I found your website via a pin http://www.pinterest.com/pin/224617100139455783/
I luv all these fabulous recepes!
I will be trying these soon. Thanks
OMG these are totally awesome…just made them… dipped in bleu cheese… to die for….
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!
Yes, absolutely. You may have to adjust cooking time as needed though.
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!
I also made them using yellow squash. They can be dairy free by substituting therm for Italian spice mix
I’m thinking of using almond flour instead of panko and flour so they will be low carb. Looks good!
Thank you for this low-carb solution!
These look SO FREAKIN’ GOOD! And, yeah, totally irresistible. I love how you styled the bowl with the red and white checked paper! So creative!
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.
I’m going gluten free so I’m wondering what one would use instead of flour and panko?
Caroline, there are gluten-free flours and gluten-free Panko that are available at grocery stores to use as substitutions.
Instead of flour you can use potato flour or rice flour, and for Panko you can use instant potato flakes, I have used instant potato flakes instead of Panko and it does work. I’m Gluten-Free as well so I substitute when I can.
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
How about tossing some cayenne in with the Panko to give them a little zip?
Sounds amazing. I was actually thinking about adding in creole seasoning next time I make this.
These look amazing, but I think I’d rather bake than deep-fry them. I’ll give ’em a shot that way!
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!
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. 🙂
You know cucumbers are healthy and pickles are made from cucumbers and fried pickles are round and oh so good fried. (works for me)
I love fried zucchini. They are so good and the ultimate form of snacking!
Anyone tried baking these? If so, what temp and for how long?
450 degrees for 20-30 minutes. I made the baked version a while back when the recipe was posted all over Facebook. This is the recipe I based mine off of: http://www.foodnetwork.com/recipes/ellie-krieger/zucchini-parmesan-crisps-recipe.html
Enjoy!
THANKS !!! I DON’T LIKE ZUCCHINI (unless it’s the yellow ones we get only in summer – in Canada) BUT since I’m DESPERATE for something crunchy & healthy I will try baking these.
I’ve baked them without any of the dipping or flour or parm. Cut pretty thin and then bake at a low temp (about 200) for 2 hours. can sprinkle with parm after that and they are incredible delicious!
I just bought some zucchinis and have to make these! They look delicious and such a healthy alternative to chips! 🙂
Look way better than chips for snacking! Making some today – so I can pick the rest of the day.
Looks good! I could also see this batter used on sliced pickles.
And maybe summer squash as well?
I’ve made the fries but will definitely make these soon!
I know I won’t be able to stop eating them so I might try baking them…or not. They looks so golden and crispy!
If you make a yummy tzatziki (Sp??) sauce – it’s SUPER yummy and still healthy. LOVE LOVE LOVE IT!!! Thank you. 🙂
I would inhale these crisps! Love the parmesan.
Chung-Ah, I am the same way when it comes to snacking… it’s a constant habit of mine. But, these are definitely perfect… and gorgeous, by the way!
These look so so yummy, I could imagine devouring them all soo quickly. For some reason, I’m super tempted to dip them in tzatziki…sounds delish! Pinned 🙂
Yes that is a great addition to the zucchini crisps! Sour cream with a little added garlic is delicious too.
That sounds sooo good Rachel!!! Greek Cucumber Yogurt sauce!!! Yummy!!!!
This will come in handy when I am over-run with zucchini in the summertime. Can’t wait for that! These look delicious!
This is my kind of snack! Scrumptious!
NO way could I be trusted anywhere near a basket of these crispy golden chips. This is like having a serving of vegetables right?
Exactly! I love the way you think, Erin!
Chung-Ah, do you think these could be fried then reheated in the oven without losing the crispiness?
Unfortunately, these are really best when fried and served immediately as the crispness will lose out over time.
How long after frying will they retain the crispness? I was thinking of frying and cooling and serving with ranch dip but I don’t want to make them too early in the day when friends are coming around 6:30.
This is really best when served immediately – about 5-10 minutes after cooking.
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!
These are fabulous!! Fried zuc is simply delicious!
what a great snack alternative to potato chips!
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.
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!
Good morning!
No doubt this recipe is damn delicious. I have already ‘pin’ . I love zucchini.
what a great snack!
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 🙂
very delicious! 😀
Definitely better than donut holes, in more ways than one. And that crust?! Amazing.
Looks good, but a ton of carbs for such a small amount. Makes me wonder how heart healthy it actually is.
I’m a very low carber, myself (keto) and I love that Chungah included this in her New Year’s Eve Appetizer Round-up! I often have to keto-fy recipes and have gotten used to it! The bulk of the carbs are in the breading method, so, that’s what I will modify. I’ve always done ‘EB’ (egg wash and breading) instead of the traditional chef’s ‘FEB’ (flour, egg wash, breading), so, I will dip into egg wash and then bread them with finely grated pork rinds mixed with freshly ground parmesan (that I will probably add a little Italian seasoning or parsley to) and it will be just fine! Thanks for including this, Chungah!!!