These crispy zucchini chips are positively delightful. They are the perfect thing to throw together for a guests, or just when your craving something crispy and salty. With just a few simple pantry staples, you can make these delicious and crispy snacks too.
Crispy Zucchini Chips
3-4 zucchini washed and sliced into medallions about 1/4 inch thick.
1 1/2 cups flour seasoned with salt and spice (such as cayenne)
2 cups Panko bread crumbs
2 large eggs beaten
1/2 cup Parmesan cheese grated
1 TBSP of freshly chopped Italian parsley
Pre-heat oven to 400. Place all of your separate ingredients: flour, egg and Panko onto separate dishes in an assembly line starting with flour and ending with Panko. Coat zucchini medallions in flour then dip to coat each side in egg wash, ending with a generous coating of Panko bread crumbs. Repeat until all zucchini are coated. Place all the coated zucchini pieces on a baking sheet and drizzle with olive oil + sprinkle with kosher salt. Put into pre-heated oven. Bake for 15-20 min or until they are sizzling and golden, turning once to ensure even browning on all sides. Remove from oven and sprinkle with Parmesan cheese and fresh parsley. Enjoy with your favorite dipping sauce! I used a Greek yogurt ranch style, it was delicious!