Parmesan Zucchini Crisps

$- 2 medium zucchinis - 1 cup freshly grated Parmesan cheese - 1 cup panko breadcrumbs - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper - 2 large eggs - Olive oil spray These simple ingredients make up the base of Parmesan zucchini crisps. Zucchini is the star here, and it provides a light, crisp texture. The freshly grated Parmesan cheese adds a rich, salty flavor that enhances each bite. Panko breadcrumbs give an extra crunch, making the crisps addictive. Parmesan zucchini crisps are not just tasty; they are also healthy. Each serving has about 150 calories, with a good mix of protein and fiber. Zucchini is low in calories but high in vitamins A and C. It also has potassium, which helps keep your heart healthy. Parmesan cheese gives you calcium and protein, making this snack satisfying. If you need gluten-free options, use gluten-free breadcrumbs instead of panko. You can also swap Parmesan cheese for nutritional yeast for a dairy-free version. This keeps the flavor, but gives a different texture. Feel free to get creative with your ingredients. Each change can lead to a new taste experience! - Preheat the oven to 425°F (220°C). - Prepare the baking sheet with parchment paper. Start by preheating your oven. This step helps the crisps cook evenly. Next, line your baking sheet with parchment paper. This helps the crisps not stick and makes cleanup easy. - Mix dry ingredients in one bowl. - Beat eggs in a separate bowl. In a shallow bowl, mix your dry ingredients. Combine the Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and pepper. This mix gives the crisps a great flavor. In another bowl, beat the eggs until they look frothy. This mixture will help the coating stick to the zucchini. - Dip and coat instructions. - Baking time and flipping technique. Now, take a zucchini slice. First, dip it into the egg, letting any extra drip off. Then, coat it with the Parmesan mixture. Press gently to help it stick. Place the coated slices on your baking sheet. Arrange them in a single layer without overlapping. Once all slices are ready, lightly spritz them with olive oil spray. This step helps them get that perfect crispiness. Place the baking sheet in your preheated oven. Bake for 20-25 minutes until the tops are golden brown. Remember to flip the zucchini crisps halfway through. This ensures they cook evenly. After baking, let the zucchini crisps cool for a few minutes. This helps keep them crispy. Enjoy them with your favorite dip for a tasty snack. For the full recipe, check out the details above. To make your Parmesan zucchini crisps super crunchy, use panko breadcrumbs. They add a light, airy crunch that regular breadcrumbs can't match. When you coat your zucchini, use olive oil spray. This helps the crisps brown and stay crispy. A light mist works best, so don’t overdo it. Slice your zucchini into thin rounds, about 1/4 inch thick. This helps them cook evenly and become crispy. To avoid soggy crisps, be sure to remove excess moisture. You can pat the slices dry with a paper towel before coating them. This step is key for that perfect crunch. These crisps pair well with many dips. Try them with marinara sauce, ranch, or even a spicy aioli. You can also serve them as a fun topping on salads or in wraps. Get creative and enjoy the crunch! For the full recipe, check out the Cheesy Baked Zucchini Crisps. {{image_4}} You can easily change the taste of Parmesan zucchini crisps by adding spices or herbs. Try adding a pinch of cayenne pepper for some heat. Fresh herbs like thyme or rosemary can bring a bright flavor. You can also use smoked paprika for a deeper taste. Mixing different cheese types can also make a big difference. Instead of just Parmesan, try mixing in some sharp cheddar or mozzarella. Each cheese offers a unique flavor and texture. Baking your zucchini crisps is a great way to keep them healthy. This method uses less oil than frying, which cuts down on fat. You can still achieve a crisp finish by following the baking instructions closely. You can also swap zucchini with other vegetables. Try using eggplant, sweet potatoes, or even carrots. Each veggie offers its own flavor and texture while still keeping it healthy. If you want a different snack, make zucchini chips instead. Slice the zucchini thinner for an extra-crispy chip. You can also sprinkle some sea salt and enjoy them as a light snack. Incorporating the crisps into salads adds a fun crunch. Toss them on top of a fresh garden salad for added flavor. They can also work well in pasta dishes for extra texture. For the full recipe, check out the Cheesy Baked Zucchini Crisps. To keep your Parmesan zucchini crisps fresh, store them in an airtight container. This method helps maintain their crispiness. I recommend using glass or plastic containers with secure lids. Place a paper towel at the bottom to absorb any moisture. This will help keep the crisps crunchy. Store them in the fridge for up to three days. When reheating, I suggest using the oven. Preheat it to 350°F (175°C). Lay the crisps on a baking sheet. Heat for about 5-10 minutes. This method helps restore their crunch. Avoid using the microwave, as it often makes them soggy. If you must use the microwave, do so for a very short time. Yes, you can freeze zucchini crisps! First, let them cool completely. Arrange them in a single layer on a baking sheet. Freeze them for about 1-2 hours. Once frozen, transfer the crisps to a freezer-safe bag. Squeeze out any air before sealing. They can last up to two months. When ready to eat, bake them directly from the freezer. This keeps them tasty and crunchy. What are Parmesan Zucchini Crisps? Parmesan Zucchini Crisps are thin slices of zucchini, baked until crispy. They get a crunchy texture from a coating of Parmesan cheese and panko breadcrumbs. This snack is healthy and full of flavor. You can enjoy them on their own or with a dip. How do you prevent soggy crisps? To keep your crisps crunchy, start by slicing the zucchini thinly. This helps them bake evenly. Next, remove excess moisture. You can do this by patting the slices with a paper towel. Also, make sure to coat them well and space them out on the baking sheet. This allows hot air to circulate around each slice. Can this recipe be made vegan? Yes, you can make a vegan version. Replace eggs with a mixture of flaxseed meal and water or a store-bought egg substitute. You can also use nutritional yeast instead of Parmesan cheese for that cheesy flavor. How to adjust seasonings to taste? Feel free to experiment with seasonings. If you love heat, add some red pepper flakes. For a fresh twist, try herbs like basil or dill. Adjust the salt and pepper to make it just right for your taste buds. What kitchen tools do I need? You will need a sharp knife for slicing, a shallow bowl for the egg wash, and another for the dry mix. A baking sheet lined with parchment paper is essential for easy cleanup. Are there recommended baking sheets or trays? I recommend using a non-stick baking sheet or a perforated tray. A perforated tray allows hot air to circulate, giving you crispier results. Make sure to line it with parchment for easy removal. For the full recipe, check out the Cheesy Baked Zucchini Crisps section above! This guide covered everything you need to make perfect Parmesan Zucchini Crisps. We discussed the key ingredients and their benefits, substitution options, and step-by-step baking tips. Remember, crispiness comes from good technique and the right ingredients. Enjoy your tasty snack with dips or in salads as you explore new flavors. With these tips and variations, you can make this dish your own. Happy cooking!$

Looking for a deliciously healthy snack? Try these Cheesy Baked Zucchini Crisps! With just a few simple ingredients, you can whip up a crispy treat that's perfect for dipping. This recipe features fresh zucchinis coated in Parmesan and panko for a tasty crunch that everyone will love. Ready in just 35 minutes, this guilt-free snack is perfect for any occasion. Click through to discover the full recipe and make your own cheesy zucchini delights today!

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Ingredients

2 medium zucchinis, sliced into thin rounds

1 cup freshly grated Parmesan cheese

1 cup panko breadcrumbs (for that extra crunch)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

Salt and freshly ground black pepper, to taste

2 large eggs, beaten

Olive oil spray for a lighter touch of crispiness

Instructions

Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper, ensuring easy removal later.

In a shallow bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir until all ingredients are well incorporated into a flavorful mixture.

In a separate shallow bowl, beat the eggs until they are fully mixed and slightly frothy.

Take each zucchini slice and first dip it into the beaten eggs, allowing any excess to drip back into the bowl.

Next, generously coat the zucchini slice in the Parmesan mixture, pressing gently to make sure the coating sticks well. Arrange the coated slices on the lined baking sheet in a single layer, without overlapping.

Once all slices are coated, lightly spritz the tops with olive oil spray to enhance their crispiness during baking.

Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and the tops are beautifully golden brown and crispy. For even cooking, flip the zucchini crisps halfway through the baking time.

Once baked, remove the zucchini crisps from the oven and allow them to cool for a few minutes before serving to retain maximum crispiness. Pair with your favorite dipping sauce for a delightful snack!

- Prep Time: 10 Minutes | Total Time: 35 Minutes | Servings: 4