Zucchini Parmesan Chips (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup of panko breadcrumbs
02 -
2 medium zucchinis, sliced into 1/4-inch thick rounds
03 -
1/2 cup of grated parmesan cheese
04 -
1/2 cup of all-purpose flour
05 -
2 large eggs, whisked
06 -
1 cup of vegetable oil
# Instructions:
01 -
Combine the grated parmesan and the panko crumbs in a big bowl. Set it aside for later.
02 -
Heat up vegetable oil over medium-high heat in a large cast-iron skillet.
03 -
Work in batches. First toss the zucchini rounds in the flour, then dip them into the beaten eggs, and finally press them firmly into the panko-parmesan mixture so it sticks well.
04 -
Cook 5-6 zucchini slices at a time, frying each side for about a minute until they're golden brown and crispy. Lay them on a paper towel-lined plate when they're done.
05 -
Serve right away while hot and still crunchy.
# Notes:
01 -
Best eaten straight away to keep them crispy
02 -
Pairs well with ranch or a yogurt-based dip
03 -
Great way to use up summer zucchinis