Baked Parmesan Zucchini Crisps
In short: Thin zucchini rounds coated in Parmesan and panko and baked on a rack until golden and crunchy at the edges. A savory snack for dipping. It takes about 50 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 25 min
- Resting
- 15 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 135 kcal
Zucchini rounds are mild enough to take on almost any coating, and a mix of Parmesan and panko turns them into a golden, savory crisp. Salting the slices first draws out water, which is what separates a crisp slice from a soggy one. Baking them on a wire rack lets hot air reach both sides. Serve them straight from the oven with a yogurt or tomato dip, as a party snack or a side.
Instructions
- Heat the oven to 200°C (400°F). Set a wire rack on a large baking tray and brush the rack lightly with a little of the olive oil. If you have no rack, line the tray with baking paper.
- Cut the zucchini into rounds 3 mm (1/8 inch) thick. Spread them on clean towels, sprinkle with the salt and leave for 15 minutes.
- Pat the slices very dry, pressing firmly. They will have released a surprising amount of water.
- Mix the Parmesan, panko, garlic powder, oregano and pepper on a plate. Toss the zucchini with the remaining olive oil in a bowl.
- Press each slice into the crumb mixture to coat both sides, then arrange the slices on the rack in a single layer, without touching.
- Bake for 20 to 25 minutes, flipping once at 12 minutes, until deep golden and crisp at the edges. The centers stay tender.
- Cool on the rack for 5 minutes, since the crumb crisps up as it cools. Serve warm.
Tips
- Traditional Parmesan is made with animal rennet. Use a vegetarian-labeled hard cheese if you need the snack to be vegetarian.
- No wire rack? Bake on a tray lined with baking paper and flip the slices once. The undersides will be a little less crisp.
Questions and answers
Why are my zucchini crisps soggy?
Zucchini is mostly water. Salt the slices, let them drain for 15 minutes and pat them very dry before coating. Bake in a single layer, ideally on a rack.
Can I make zucchini crisps ahead of time?
They are best fresh. You can salt, dry and coat the slices up to 2 hours ahead and keep them chilled on the rack, then bake just before serving.
What can I dip them in?
Plain yogurt with lemon and garlic, a warm tomato sauce or a mustard and honey dip all suit them. Serve the dip on the side so the crisps stay crunchy.
How long does it take to make Baked Parmesan Zucchini Crisps?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Baked Parmesan Zucchini Crisps?
About 135 kcal per serving, with 7 g of protein, 10 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 135 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 10 g |
| Fat | 8 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 310 mg |
Estimated values, calculated from the ingredients.
