Crispy Zucchini Parmesan Crisps
A quick and easy snack featuring zucchini slices coated in Parmesan and fried to a golden, crispy perfection. Perfect for a light appetizer or satisfying nibble.
- Prep Time: 8 minutes
- Cook Time: 8 minutes
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 2 medium zucchinis, sliced into 1/4-inch thick rounds
- 1/2 cup finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
- 1/4 cup all-purpose flour (or gluten-free flour blend)
- 1 large egg, beaten
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- About 2 tablespoons olive oil (extra virgin or neutral oil like avocado oil)
Instructions
- Wash and dry the zucchinis thoroughly to avoid excess moisture. Slice them into rounds about 1/4 inch thick, keeping slices even for uniform cooking.
- In one shallow bowl, combine the flour, garlic powder, smoked paprika, salt, and pepper. In a second bowl, beat the egg until smooth. In a third bowl or plate, place the grated Parmesan cheese.
- Dip each zucchini slice first into the flour mixture, shaking off any excess. Then dunk it into the beaten egg, letting the excess drip back. Finally, press it firmly into the Parmesan cheese, coating both sides generously.
- Heat about 2 tablespoons of olive oil in a large non-stick skillet or cast iron pan over medium heat until it sizzles gently when zucchini is added.
- Place the coated zucchini slices in a single layer in the pan. Cook for 2-3 minutes per side until golden brown and crispy, flipping carefully once.
- Remove the crisps and place them on a paper towel-lined plate to absorb excess oil. Serve warm for best crunch and flavor.
Notes
Pat zucchini dry before coating to remove excess moisture for crispier results. Avoid overcrowding the pan to maintain oil temperature. Use freshly grated Parmesan for best crisping. For a dairy-free version, substitute vegan cheese and use a flax egg. To re-crisp leftovers, bake at 375°F for 5-7 minutes.
Nutrition
- Serving Size: About 6-8 crisps per
- Calories: 150
- Fat: 10
- Carbohydrates: 8
- Fiber: 1.5
- Protein: 8
Keywords: zucchini crisps, Parmesan crisps, crispy zucchini, easy snack, quick appetizer, fried zucchini, summer squash snack