Parmesan-crusted Zucchini Crisps
Cheesy, crispy, and (somewhat) healthy, these parmesan-crusted zucchini crisps are a tasty seasonal treat perfect for snack time.
We’re in fully zucchini season mode here in Lancaster County. Last week I shared a mouth-watering cake recipe featuring zucchini and today we’re headed the savory route with some delicious (and seriously addicting!) crisps. These zucchini crisps are a perfect way to use up some of those extra zucchini that are coming in hot right about now.
By coating these slices in flour, then dipping in egg, as well as Panko (a Japanese style bread crumb)–this makes the perfect coating to then be fried in Golden Barrel Coconut Oil. Coconut oil can be used for high-heat frying, making it a great choice for this recipe.
I used some garlic powder, fresh oregano, salt, and freshly-ground pepper in with the Panko and Parmesan. Because zucchini doesn’t have much flavor on its own, it’s important to add some seasoning here in the breading.
It only takes about a minute or so to get a beautiful golden brown crust on the zucchini so be sure you’re watching as they cook. It’s important also that your oil is hot enough before you place the slices on the griddle. If it’s nice and hot, they’ll get crispy almost right away.
Another way to add some flavor is by making a dipping sauce for the crisps. This easy sauce has a little bit of heat in it from the added hot sauce, but you can make it totally to taste based on your preferences. My boys had no problem with the spiciness of it. Just start the sauce first, and let it set in the fridge so the flavors develop a bit before you use it. So yummy!
Perfect as an afternoon snack, these crisps won’t last too long. They come together quickly and disappear even quicker! Whip up a batch for yourself today! It might be the tastiest way to use up some of that zucchini. 😉