I like to think I’m a veggie eater but in truth they’re not the first thing I go for. Or the second thing. Or even the third thing most of the time. Until now.
Once upon a time, when I would go to the grocery store, I would pass by the zucchini and squash without a second glance. Every so often one of them would make it into my cart and end up roasting in the oven or on the grill brushed with a little olive oil and some herbs, but 9 times out of 10, I just kept on rolling.
Ever since Heather posted a picture of her zucchini crisps on Facebook, rarely a grocery trip goes by that a zucchini doesn’t find it’s way into my cart. These crisps are simple, easy, and sooo yummy.
“Fried” Zucchini Crisps
(adapted from several recipes)
1/2 cup all purpose flour
2 egg whites, beaten until frothy
1/2 cup parmesan cheese
1/2 cup panko bread crumbs
salt and pepper
Penzey’s Sunny Paris seasoning (or any seasoning of your choice)
1 zucchini, sliced into rounds about 1/4″ thick
Preheat oven to 450º. In a gallon Ziploc bag, add your flour. Place your eggs in a shallow bowl. Sprinkle your zucchini with the salt, pepper, and seasonings on both sides and add to the flour bag. Shake to coat lightly then pull out and put in the egg whites. You’ll want to shake off any excess flour before dunking in the whites. I threw the entire contents of the bag into a colander and shook the excess off.
Add your panko and Parmesan cheese to the empty Ziploc bag. Combine well then add your floured and egg washed zucchini back into the bag. Once again shake to coat. Pull out and put on a baking sheet lined with a Silpat or sprayed with cooking spray.
Cook at 450º until crisp, about 25 minutes.
The thinner you make your crisps, the less veggie-ish they taste, so if you don’t really care for the flavor of zucchini, make them 1/4″. If you don’t mind the flavor of zucchini, you can go a little wider, like 1/2″. Enjoy!