Zucchini Parmesan Crisps

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🥒 Zucchini Parmesan Crisps Recipe

🕒 Prep Time: 10 minutes

🔥 Cook Time: 20–25 minutes

🍽 Serves: 2–4 as a snack or side

🧾 Ingredients:

  • 1 medium zucchini (thinly sliced, about ⅛ inch thick)

  • ½ cup freshly grated Parmesan cheese

  • ¼ cup breadcrumbs (regular or panko)

  • ½ tsp garlic powder

  • ½ tsp Italian seasoning (or dried oregano/basil)

  • Salt and pepper, to taste

  • 1–2 tbsp olive oil or cooking spray

🍳 Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

  2. Slice zucchini thinly using a sharp knife or mandoliner. Try to keep slices uniform so they cook evenly.

  3. Blot the slices with a paper towel to remove excess moisture (especially important for crispiness).

  4. In a small bowl, mix Parmesan, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.

  5. Dip each zucchini slice lightly in olive oil or spray with cooking spray, then coat with the Parmesan-breadcrumb mixture on both sides.

  6. Arrange slices on the prepared baking sheet in a single layer. Don’t overlap!

  7. Bake for 20–25 minutes, flipping halfway, until golden brown and crisp. Keep an eye on them near the end to avoid burning.

  8. Cool slightly and serve immediately for maximum crispiness!

❓ Frequently Asked Questions

🟢 Q: Can I make these in an air fryer?

A: Yes! Preheat the air fryer to 375°F (190°C). Cook in a single layer for about 10–12 minutes, flipping halfway. You might need to work in batches.

🔵 Q: Why are my crisps soggy?

A: Common reasons:

  • Zucchini wasn’t blotted dry.

  • Slices were too thick.

  • Overcrowding the pan.

  • Didn’t bake long enough. Try using a wire rack on your baking sheet for better airflow.

🟠 Q: Can I skip the breadcrumbs?

A: Yes! They add extra crunch, but you can go low-carb/keto by using only Parmesan or subbing crushed pork rinds or almond flour.

🟣 Q: How long do they stay crispy?

A: Best eaten fresh! If stored, they may lose crispiness. Reheat in the oven or air fryer at 375°F (190°C) for 5–8 minutes to revive the crunch.

🔴 Q: Can I use other cheeses?

A: Yes! Grated Pecorino Romano or Asiago work well. Just make sure it’s finely grated so it sticks and crisps properly.

🟡 Q: Can I make them gluten-free?

A: Absolutely. Use gluten-free breadcrumbs or skip breadcrumbs altogether. You can also use crushed gluten-free crackers.

🟤 Q: Can I make these ahead of time?

A: You can prep the zucchini and dry it ahead, or even coat them and refrigerate for a few hours before baking. But bake them fresh for best texture.

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