Zucchini Parmesan Crisps

Circle B Kitchen

Recipe adapted from The Kitchn

These are so good and so easy to make.  No deep frying or messing with pots of oil.  Yay!  I pretty much followed the recipe, but when it came to the parmesan and panko mixture, I put in a little more parmesan cheese than panko breadcrumbs.

2 medium zucchini (yellow or green, or both!)
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 large egg white 
1/2 cup panko bread crumbs
1/2 cup coarsely grated Parmesan cheese

Preheat the oven to 450°F and line a baking sheet with parchment paper.  If you don’t have parchment paper, just spray the baking sheet with cooking spray.

Using a mandolin slicer or a knife, slice the zucchini into 1/4 inch rounds. Transfer the zucchini coins to a bowl and season with salt, pepper, and garlic powder. Beat together the olive oil and the egg white and then toss with the zucchini rounds.

Mix the panko crumbs and Parmesan together in a shallow tray. Working with a few coins at a time, dredge the zucchini in the panko-Parmesan mixture and transfer to the greased baking sheet.

Bake for 25 minutes, or until the zucchini are golden-brown and crispy. Allow them to cool slightly (about 5 minutes) on the baking sheet before transferring to a serving tray. Serve warm or room temp.