Go Back
To achieve the perfect Crunchy Zucchini Parmesan Crisps, the breading process is crucial. Start by preparing your breading station with three shallow bowls. In the first bowl, place about 1 cup of all-purpose flour (or almond flour for a gluten-free option). In the second bowl, crack and whisk two large eggs, adding a pinch of salt and pepper for flavor. Finally, in the third bowl, combine 1 cup of breadcrumbs (panko for extra crunch works best) with 1 cup of grated Parmesan cheese and a sprinkle of Italian seasoning.

Zucchini Parmesan Crisps

Discover the delightful Crunchy Zucchini Parmesan Crisps, a delicious and healthy alternative to traditional chips. Made with fresh zucchini, rich Parmesan cheese, and a blend of savory seasonings, these crispy snacks offer a satisfying crunch while being low in calories. They're packed with essential vitamins and minerals, making them a nutritious choice. Perfect for parties, as an appetizer, or just a tasty treat, this easy recipe encourages you to incorporate more veggies into your diet. Enjoy a guilt-free snacking experience that's both flavorful and fun!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis, sliced into thin rounds (about 1/8 inch thick)

1 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon black pepper

1 cup breadcrumbs (preferably Italian seasoned)

2 large eggs

Olive oil spray (for baking)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

    Prepare the Zucchini: Place the sliced zucchini rounds on a clean kitchen towel or paper towels, sprinkle them with salt, and let them sit for about 15-20 minutes. This will help draw out excess moisture. After resting, pat the zucchini dry with another towel to remove the moisture released.

      Make the Coating: In a medium bowl, mix together the grated Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, black pepper, and breadcrumbs until well combined.

        Set Up for Breading: In another bowl, beat the eggs until smooth.

          Coat the Zucchini: Dip each zucchini slice first into the beaten eggs, allowing the excess to drip off, then coat it well with the Parmesan breadcrumb mixture. Press gently to ensure the crumbs stick.

            Arrange on the Baking Sheet: Place the coated zucchini crisps on the prepared baking sheet in a single layer, leaving some space between each piece. Spray the tops lightly with olive oil spray for extra crispiness.

              Bake the Crisps: Bake in the preheated oven for 18-20 minutes or until golden brown and crisp. You may want to flip the zucchini halfway through for even cooking.

                Cool and Serve: Once they are done, remove from the oven and let them cool slightly on a wire rack. Enjoy them warm as a snack or side dish!

                  Prep Time, Total Time, Servings: 20 min | 40 min | 4-6 servings