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 youโ€™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 youโ€™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!

4.67 stars (9 ratings)
15 minutes10 minutes

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

Directions:

  1. Heat vegetable oil in a large skillet over medium high heat.
  2. In a large bowl, combine Panko and Parmesan; set aside.
  3. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
  4. 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.
  5. Serve immediately.

Notes:

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

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Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 315.1 Calories from Fat 133.2
% Daily Value*
Total Fat 14.8g 23%
Saturated Fat 3.8g 19%
Trans Fat 0.2g
Cholesterol 102.5mg 34%
Sodium 420.5mg 18%
Total Carbohydrate 31.7g 11%
Dietary Fiber 1.7g 7%
Sugars 2.1g
Protein 13.4g 27%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.