4.6 from 219 votes
Baked Parmesan Zucchini Crisps
These Baked Parmesan Zucchini Crisps are a healthy treat - perfect for an appetizer or just a snack! They are baked, not fried and always a crowd pleaser!
Prep Time
15 mins
Cook Time
15 mins
Zucchini Prep
20 mins
Total Time
1 hr
Servings: 8
Calories: 176 kcal
Course:
Side Dish , Appetizer , Snacks
Cuisine:
American
Ingredients
- 2 medium zucchinis thinly sliced to about 1/4-inch thick rounds
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 2 cups panko breadcrumbs
- ½ cup Parmesan Cheese grated
- 1 teaspoon oregano dried
- 1 cup all-purpose flour
- 3 large eggs beaten
Instructions
- Sweat Zucchini: Lay out a couple paper towels and place the zucchini rounds on them. Sprinkle zucchini with salt on both sides. Cover zucchini slices with more paper towels and press down them. Leave for about 20 minutes. After 20 minutes you will notice that the paper towels are wet and the zucchini slices are pretty dry.
- Preheat Oven: Preheat oven to 400℉. Line a large baking sheet with parchment paper.
- Make Coating: In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper if preferred; set aside.
- Prep Dredging Plates: In another shallow plate add the flour which also needs to be seasoned with salt and pepper. In a 3rd plate beat eggs, with salt and pepper.
- Dredge: Start by dredging zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini slices on prepared baking sheet. Repeat until all zucchini slices are done.
- Bake: Bake for 20 to 30 minutes, or until the zucchini rounds are golden and crispy.
- Serve: Serve with your favorite dip such as ranch.
Cup of Yum
Notes
- Nutritional information is based on about 5 or 6 zucchini crisps.
- You can store your zucchini chips in an airtight container in the refrigerator for 3-5 days.
- If they start to soften, crisp them up again by returning them to your oven until crispy again. Just make sure to keep the temperature very low if you do, you don't want to burn them.
- Freezing: To freeze, place in an airtight container and store for up to 3 months.
Nutrition Information
Serving
1serving
Calories
176kcal
(9%)
Carbohydrates
25g
(8%)
Protein
9g
(18%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
74mg
(25%)
Sodium
386mg
(16%)
Potassium
206mg
(6%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
248IU
(5%)
Vitamin C
9mg
(10%)
Calcium
124mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 176
% Daily Value*
| Serving | 1serving | |
| Calories | 176kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 74mg | 25% |
| Sodium | 386mg | 16% |
| Potassium | 206mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 248IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.