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9 Zucchini Parmesan Crisps: Crispy Snack

Zucchini Parmesan Crisps with Ranch Dip
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Enjoy these incredibly crunchy Zucchini Parmesan Crisps, a healthier alternative to potato chips. They’re coated in savory Parmesan cheese and baked until golden, perfect for dipping in a creamy ranch sauce. A fantastic way to use up fresh zucchini!

Ingredients

Scale
  • 2 medium zucchinis
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 large egg, beaten
  • 1/2 cup panko breadcrumbs
  • 1/4 cup ranch dip, for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash and trim the ends off the zucchinis. Slice them into 1/4-inch thick rounds.
  3. In a shallow dish, whisk together the flour, garlic powder, salt, and pepper.
  4. In another shallow dish, place the beaten egg.
  5. In a third shallow dish, combine the grated Parmesan cheese and panko breadcrumbs.
  6. Dip each zucchini slice first into the flour mixture, shaking off any excess.
  7. Then, dip the floured zucchini slice into the beaten egg, letting any excess drip off.
  8. Finally, coat the zucchini slice generously with the Parmesan-panko mixture, pressing gently to help it adhere.
  9. Place the coated zucchini slices in a single layer on the prepared baking sheet.
  10. Bake for 15-20 minutes, or until golden brown and crispy. Flip them halfway through baking for even crispiness.
  11. Serve warm with ranch dip.

Notes

  • For extra crispiness, you can bake them a few minutes longer, watching carefully to prevent burning.
  • Ensure your zucchini slices are evenly coated for the best texture.
  • Feel free to experiment with other seasonings in the flour mixture, like onion powder or paprika.

Nutrition

Find it online: https://recipesfleet.com/zucchini-parmesan-crisps-ranch-dip/