These oven-baked zucchini crisps with parmesan recipe are a healthy snack and also make the perfect side dish. They’re crispy and crunchy and packed with flavor too! Best of all, these get a thumbs up from the little ones!
You will need these ingredients
Cut thin slices of zucchini of about 1/4-inch thick rounds and place in a large mixing bowl. Toss the zucchini slices in with extra virgin olive oil until they’re completely covered in oil.
Dip each slice into the panko mixture, coating both sides and pressing the coating on to stick on the zucchini. Arrange zucchini rounds in a single layer on the prepared baking sheet.
Place the baking sheet in the hot oven and bake on one side. Then flip the zucchini rounds and bake until golden brown and the coating is crisp.
1) Don't add salt. Salting the zucchini before baking makes them mushy and too salty in flavor. The parmesan is already salty, so no extra salt is needed. 2) Evenly slice your zucchini, with a mandoline slicer, a food processor, or a handheld slicer. This will result in uniform and crispy zucchini rounds. 3) The zucchini should not overlap. Make sure you leave space between the crisps on the baking sheet.