Description

Crispy, golden, and low-fat zucchini crisps baked in the oven for a healthy and satisfying snack or side dish. Coated in Parmesan, panko, and spices, these are crunchy on the outside and tender on the inside.

Ingredients

2 medium zucchini, thinly sliced (about 1/8-inch thick)

1/4 cup grated Parmesan cheese

1/4 cup panko breadcrumbs

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika

Salt and black pepper, to taste

1 tablespoon olive oil or olive oil spray

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Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
In a small bowl, mix together the Parmesan, panko, garlic powder, smoked paprika, salt, and black pepper.
Toss the zucchini slices in a large bowl with olive oil or spray them lightly to coat evenly.
Press each slice into the breadcrumb mixture, coating both sides, and place them on the baking sheet in a single layer.
Bake for 20–25 minutes, flipping halfway through, until the zucchini crisps are golden and crunchy.
Serve hot, plain or with your favorite dip.

Notes

For a gluten-free version, use gluten-free panko.

To make it vegan, omit the Parmesan or use a plant-based cheese.

Add cayenne or chili flakes for a spicy kick.

Mix in shredded mozzarella for extra cheesiness.

Enhance flavor with dried Italian herbs or fresh thyme.

Store leftovers in the fridge for up to 2 days and reheat in the oven for best texture.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 95
Sugar: 2g
Sodium: 150mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 4g
Cholesterol: 3mg