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Crispy Zucchini Parmesan Crisps Baked Not Fried Easy Snack Recipe

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These Crispy Zucchini Parmesan Crisps are a light, crunchy, and savory snack baked to golden perfection without frying. Perfect for busy weeknights or casual get-togethers, they offer a healthier alternative to fried snacks with simple ingredients and easy preparation.

Ingredients

Scale
  • 2 medium zucchinis, sliced into thin rounds (about 1/8 inch thick)
  • 1 cup finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 1/2 cup panko breadcrumbs
  • 2 large eggs, beaten
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (oregano, basil, thyme blend)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Olive oil spray or cooking spray

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Slice the zucchini into thin rounds about 1/8 inch thick using a mandoline slicer or sharp knife. Pat the slices dry with paper towels to remove excess moisture.
  3. Set up dredging stations: In one bowl, whisk the eggs. In another bowl, combine the flour, Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
  4. Coat each zucchini slice by first dredging in flour, shaking off excess, then dipping into beaten eggs, and finally coating thoroughly with the Parmesan breadcrumb mixture. Press gently to help the coating stick.
  5. Place the coated slices in a single layer on the prepared baking sheet, avoiding overlap or crowding.
  6. Lightly spray or brush the tops of the slices with olive oil.
  7. Bake for 18-22 minutes, flipping the crisps halfway through baking, until edges are golden brown and crisps feel firm.
  8. Remove from oven and transfer to a wire rack if available. Let cool for a few minutes to allow residual heat to finish crisping.

Notes

Patting zucchini slices dry and slicing them thinly are key to achieving crispiness. Flipping crisps halfway through baking ensures even browning. Avoid overcrowding the baking sheet to allow proper air circulation. Use olive oil spray lightly to get a golden finish without greasiness. For gluten-free, substitute flour and panko with almond flour and gluten-free breadcrumbs. Dairy-free options include vegan cheese or nutritional yeast.

Nutrition

Keywords: zucchini crisps, baked zucchini, parmesan crisps, healthy snack, easy snack recipe, gluten-free option, vegetarian snack

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