Here’s a crispy, flavorful recipe for Rachel’s Zucchini Crisps—a perfect healthy snack or side dish!
Rachel’s Zucchini Crisps
Ingredients (Serves 2–4)
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2 medium zucchinis, sliced into ¼-inch rounds
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1 cup panko breadcrumbs (or regular breadcrumbs)
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½ cup grated Parmesan cheese
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1 tsp garlic powder
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½ tsp dried oregano (optional)
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½ tsp salt
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¼ tsp black pepper
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2 eggs, beaten (or ¼ cup milk for lighter coating)
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Olive oil spray (or 2 tbsp melted butter)
Instructions
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Prep zucchini: Slice zucchinis into rounds. Blot dry with paper towels to remove excess moisture.
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Breading station:
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In one bowl, mix panko, Parmesan, garlic powder, oregano, salt, and pepper.
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In another bowl, beat eggs (or use milk).
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Coat zucchini:
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Dip each round in egg, then press into the breadcrumb mixture to coat evenly.
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Cook:
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Oven method (healthier):
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Preheat oven to 425°F (220°C).
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Arrange on a parchment-lined tray, spray with olive oil, and bake for 20–25 min, flipping halfway, until golden and crispy.
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Air-fryer method:
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Spray basket with oil, cook at 400°F (200°C) for 8–10 min, flipping once.
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Pan-fry method (extra crispy):
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Heat 2 tbsp oil in a skillet over medium heat. Cook in batches for 2–3 min per side until browned.
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Serving Suggestions
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Dip in marinara sauce, ranch, or tzatziki.
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Sprinkle with extra Parmesan and fresh parsley.
Pro Tips:
✔️ For gluten-free: Use almond flour or gluten-free panko.
✔️ For extra crunch: Add ¼ tsp paprika or cayenne to the breading.
✔️ Don’t skip drying the zucchini—soggy slices won’t crisp well!
These make a great alternative to fries or a fun appetizer. Enjoy! 😊
Would you like a low-carb version (using pork rinds instead of panko)?
