If you need a delicious and crunchy snack, these Parmesan Zucchini Chips are the perfect ones. Easy to make and so good. You can make these in the pan or baking.
When I make these Parmesan Zucchini Chips I always think of my mother and my childhood. She used to make these all the time when I was little. They were so good. I think I was always a fan of savory food instead of sweets, I don’t really know why. Sweets didn’t really appeal that much to me. But I was in love with all kinds of savory things. And still am.
To make these Parmesan Zucchini Chips is really easy, only the frying takes a bit long. If you organize a bit, you can make them with little to no mess.
- 1 zucchini
- 50 g of breadcrumbs
- 2 eggs
- 1 tablespoon of shredded parmesan
- 1 teaspoon of paprika
- 1/2 a teaspoon of salt
- 1/4 of a teaspoon of black pepper
- 1 teaspoon of dried parsley and oregano
Wash and chop the ends of the zucchini, but don’t peel it because it will get soggy. Slice the zucchini in approx. 0.5 cm slices. Not too thin but not too thick also.
Arrange every slice on a kitchen towel. Sprinkle a little bit of salt on top of each one and set them aside for 30 minutes. This prevents the zucchini chips from becoming soggy and sucking all the oil when frying. So be sure to not skip this step.
After 30 minutes or so, in two small bowls, add the rest of the ingredients. In one of them, crack the eggs and add the parmesan. Stir to combine. And in the other, add the breadcrumbs with all the spices. Stir to combine as well.
Put a big skillet on the stove, add sunflower oil to cover the bottom of the skillet and heat it up. In the meantime, with a fork, add one zucchini slice in the eggs and then, coat them in the breadcrumb mixture. Shake to release the excess.
Turn the heat to medium and fry them on each side until golden. Work in batches until you finish with each zucchini slice.
Transfer them on a big plate lined with paper towels. Arrange them in a single layer, and if the paper towel gets oily, toss it and transfer them to another one. This way, the zucchini chips will remain crispy.
Serve them hot or cold with your favorite dip or ketchup.
Subscribe, so that you don’t miss any of my latest posts.
Have you made any of my recipes? If so, please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.