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side view freshly baked parmesan zucchini crisps on a baking sheet
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4.58 from 73 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 Time15 minutes
Cook Time25 minutes
Zucchini Prep20 minutes
Total Time1 hour
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: baked parmesan zucchini crisps, zucchini, zucchini recipes
Servings: 8
Calories: 176kcal
Author: Joanna Cismaru

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
US Customary - Metric

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.

Notes

  1. Nutritional information is based on about 5 or 6 zucchini crisps.
  2. You can store your zucchini chips in an airtight container in the refrigerator for 3-5 days.
  3. 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.
  4. Freezing: To freeze, place in an airtight container and store for up to 3 months.

Nutrition

Serving: 1serving | Calories: 176kcal | Carbohydrates: 25g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 386mg | Potassium: 206mg | Fiber: 2g | Sugar: 2g | Vitamin A: 248IU | Vitamin C: 9mg | Calcium: 124mg | Iron: 2mg