Zucchini Parmesan Crisps
Crunchy on the outside, tender inside, these Zucchini Parmesan Crisps are baked to golden perfection. Packed with fiber and protein, they make a healthy and satisfying snack or appetizer. Serve them with a quick fry sauce for dipping or enjoy on their own. Quick, easy, and perfect for weekday snacks or entertaining.
Equipment
- 1 Baking sheet
- Olive oil spray or brush
- 2 medium mixing bowls
Ingredients
- 2 –3 medium zucchini use a mix of green and yellow if desired
- Olive oil for spraying or brushing
- ⅓ cup dry bread crumbs Italian seasoned recommended
- ⅓ cup grated Parmesan cheese
- Salt to taste
- Freshly cracked black pepper to taste
- ½ cup buttermilk
Fry Sauce:
- ¼ cup mayonnaise
- ¼ cup ketchup
- Hot sauce or chili sauce to taste
Instructions
- Preheat Oven and Prepare Baking Sheet: Begin by preheating your oven to 450°F (230°C). While the oven warms, prepare a baking sheet by lightly coating it with olive oil spray, or brush it evenly with a thin layer of olive oil. This ensures the zucchini slices won’t stick and will crisp beautifully as they bake. Set the baking sheet aside once coated.
- Slice the Zucchini: Wash your zucchini thoroughly and pat them dry. Slice each zucchini into 1/4-inch thick rounds. Aim for uniform thickness so all pieces cook evenly. If using a combination of green and golden zucchini, alternate them for a visually appealing presentation.
- Prepare the Dipping Bowls: Set up two medium-sized bowls for the coating process. In the first bowl, combine 1/3 cup of dry bread crumbs, 1/3 cup of grated Parmesan cheese, and a pinch of salt and freshly cracked black pepper. Mix these dry ingredients well so they’re evenly distributed. In the second bowl, pour 1/2 cup of buttermilk, which will help the breadcrumb mixture adhere to the zucchini slices.
- Coat the Zucchini – Wet Step: Using one hand designated for wet ingredients, pick up a zucchini slice and fully submerge it in the buttermilk. Make sure both sides are lightly soaked but not dripping excessively. This layer will help the breadcrumbs stick and create a golden crust.
- Coat the Zucchini – Dry Step: With your other hand reserved for dry ingredients, transfer the buttermilk-coated zucchini slice to the breadcrumb and Parmesan mixture. Press gently on both sides, making sure the slice is thoroughly coated. Shake off any excess crumbs to prevent clumping on the baking sheet. Repeat this process for all zucchini slices.
- Arrange on Baking Sheet: Carefully place each coated zucchini slice in a single layer on the prepared baking sheet. Avoid overlapping slices to ensure each piece crisps evenly. Optional lightly spritz the tops of the zucchini with olive oil spray to encourage extra browning and crispness.
- Bake – First Stage: Place the baking sheet in the preheated oven and bake for 20 minutes. During this stage, the zucchini will release moisture while the breadcrumbs and Parmesan start to turn golden brown. Keep an eye on the edges for browning to prevent burning.
- Flip for Even Crisping – Second Stage: After 20 minutes, remove the baking sheet carefully from the oven. Using a spatula, gently flip each zucchini slice to the other side. Return the baking sheet to the oven and bake for an additional 4–5 minutes. This ensures both sides achieve a golden, crunchy texture while the zucchini inside stays tender and juicy.
- Prepare Fry Sauce: While the zucchini crisps are baking, make the accompanying fry sauce. In a small bowl, whisk together 1/4 cup of mayonnaise and 1/4 cup of ketchup until smooth. Add hot sauce or chili sauce to taste, adjusting the heat level to your preference. For extra flavor, consider optional additions like a dash of paprika, chipotle powder, Worcestershire sauce, or a splash of pickle juice.
- Serve Hot: Once baked to golden perfection, remove the zucchini crisps from the oven. Let them cool for 1–2 minutes, then transfer to a serving platter or basket. Serve immediately with the prepared fry sauce on the side for dipping. These crisps are best enjoyed hot while they retain their crisp exterior and tender interior.
Notes
- For best results, choose medium-sized zucchini with firm, unblemished skins. Smaller zucchini may require more slices to achieve the same yield.
- Italian-seasoned breadcrumbs add extra flavor, but plain breadcrumbs can be enhanced with dried herbs like oregano, basil, or garlic powder.
- Lightly spraying the coated zucchini slices with olive oil before baking gives a golden, crispy texture without deep-frying.
- The fry sauce is highly customizable; feel free to adjust the mayo-to-ketchup ratio or add spices, hot sauce, or tangy ingredients for a personal touch.
- Baking times may vary depending on oven type and zucchini thickness, so keep an eye on the crisps for the perfect balance of crisp exterior and tender interior.
