How do I keep Zucchini Parmesan Crisps from getting soggy?

Pat the zucchini slices dry before coating, do not crowd the pan or basket, and serve them right after cooking. Using a wire rack when baking also helps air reach both sides.

Can I make these without frying?

Yes. The baked and air fryer versions both work well and use far less oil. The air fryer is the fastest, while baking is best for larger batches.

What is the best thickness for the zucchini?

About a quarter inch is ideal. Thinner slices can turn soft, and thicker ones may not crisp up fully. Even slices cook at the same rate.

Can I prepare them ahead of time?

They taste best fresh, but you can coat the slices a little ahead and refrigerate them until you are ready to cook. Reheat leftovers in the oven or air fryer to bring back the crunch.

Zucchini Parmesan Crisps: Crispy, Cheesy, Easy

Description

Crunchy, cheesy Zucchini Parmesan Crisps made with tender zucchini rounds, panko breadcrumbs, and freshly grated Parmesan. Bake them, air fry them, or pan fry them for a golden snack that is easy to love.

Ingredients

Scale

2 medium zucchini, sliced into thin rounds about 1/4 inch thick
1 cup panko breadcrumbs
1/2 cup freshly grated Parmesan
1/2 cup all purpose flour
2 eggs, beaten
Salt and pepper to taste
Oil or cooking spray, depending on your cooking method

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Instructions

Slice the zucchini into even rounds about 1/4 inch thick.
Lightly salt the zucchini slices, let them sit for 10 minutes, then pat them dry.
Set up three shallow bowls with flour in the first, beaten eggs in the second, and panko breadcrumbs mixed with Parmesan in the third.
Dust each zucchini round in flour.
Dip each floured round into the beaten eggs and let the extra drip off.
Press each round into the panko and Parmesan mixture, coating both sides fully.
For baked zucchini crisps, heat the oven to 425°F or 220°C, place the coated rounds on a wire rack over a baking sheet, spray lightly with oil, and bake for 20 to 25 minutes, flipping halfway, until golden and crisp.
For air fryer zucchini crisps, heat the air fryer to 400°F or 200°C, spray the basket and coated rounds lightly with oil, arrange in a single layer, and cook for 8 to 10 minutes, turning once.
For pan fried zucchini crisps, heat about 1 inch of oil in a skillet over medium high heat, fry a few rounds at a time for about 1 minute per side, then drain on paper towels.
Serve right away while hot and crisp.

Notes

Use panko for the lightest crunch, do not crowd the pan or basket, and serve the crisps fresh for the best texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baked, Air Fryer, or Pan Fried
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 190
Sugar: 3g
Sodium: 360mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 9g
Cholesterol: 95mg