Zucchini Parmesan Crisps
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These Zucchini parmesan chips are a fabulous and sorta heathy snack that taste delicious! They definitely make eating your veggies just a little easier. 😉 Great thing is, they taste fried but are not fried!
The kiddos even like these and they are good hot or cold so throw them in a ziploc baggie and send them to school with the kids!
One more added bonus, they are SUPER easy to make and you more than likely have the ingredients at home right now!
Ingredients
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- 2 zucchinis
- 1 tablespoon olive oil
- 1/2 cup bread crumbs
- 1/2 cup parmesan cheese
- 1/2 teaspoon salt
- Pepper (optional)
Instructions
- Preheat oven to 450 degrees F
- Slice zucchini (you don't want the too thin or they will burn) probably about 1/4 inch thick
- Coat in olive oil
- Combine bread crumbs, parmesan and salt (+ pepper) and mix
- Dip olive oil covered zucchini in mixture and place on greased cookie sheet
- Bake for about 18-22 minutes
- Enjoy!
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Ingredients:
- 2 zucchinis
- 1 tablespoon olive oil
- 1/2 cup bread crumbs
- 1/2 cup parmesan cheese
- 1/2 teaspoon salt
- Pepper (optional)
Directions:
- Preheat oven to 450 degrees F
- Slice zucchini (you don’t want the too thin or they will burn) probably about 1/4 inch thick
- Coat in olive oil
- Combine bread crumbs, parmesan and salt (+ pepper) and mix
- Dip olive oil covered zucchini in mixture and place on greased cookie sheet
- Bake for about 18-22 minutes
- Enjoy!
Jen says
August 13, 2013 at 9:17 pmThank you for posting this. I have so much zucchini from the garden right now, and I needed another way to use it!
Ginny says
August 20, 2013 at 5:57 pmI just made these and they are delicious!!!!!!!!!
Donna says
August 21, 2013 at 7:24 pmJust made them and added Panko..nice and crispy. I did 2 batches, 1 with salt, and one without. I would recommend no salt because the breadcrumbs are seasoned.
Heather Miller says
October 8, 2013 at 5:22 pmInterested to try this with Donna’s Panko idea!
Debe says
April 17, 2014 at 2:23 amHow do you store them and for how long?
Pattie Ryan says
April 19, 2014 at 11:52 pmJust tried this and here are my comments…..I thought I was cutting it about 1/4″ but it was probably 1/8. You need to cut it larger because the zucchini is full of water and shrinks….do not cut it too large. I added 1/2 t of dill to the cheese/bread crumb mixture. I should have either sprayed the pan with Pam or some sort of shortening.; used parchment paper, or used non-stick foil. Mine took about 18-29 minutes, but check them after 18 minutes. EVERYONE loved these, but I only used 2 zucchini and the recipe makes enough coating for 3. If you’re having a party, you need to use 6-8 zucchini. I used a light Ranch dressing for a dipping sauce, although I don’t think it’s necessary.
sylvie amésée says
February 7, 2015 at 9:31 amI love crispy snacks and those are perfect because crispy but healthy!
Sandy Hilker says
July 24, 2015 at 7:03 ami tried this….added Italian seasoning to parm cheese. No bread crumbs, to save on calories. Delicious !
Lisa Elms says
June 15, 2016 at 6:32 pmWell, I’m not exactly the greatest cook… but I sure would like to know how these people got theirs CRISPY. There is nothing crispy about these… I even tried cooking them longer… what a mess… I followed all instructions and I just don’t believe these really get crispy. I really don’t. Sorry.
Lynne says
July 4, 2017 at 12:46 pmJust made this for my sister and her family..everyone loved it and easy to make. Dipped in ranch dressing.