YUM! Crispy, cheesy, and packed with savory Italian flavor, these Baked Parmesan-Herbed Zucchini Crisps are the ultimate guilt-free snack fix! Thinly sliced zucchini rounds get dipped in egg, coated in a crunch-boosting parmesan and herb crust, and oven-baked to golden perfection for a low-carb alternative to traditional chips.
Why You’ll Love This Recipe
Golden Parmesan Crunch: A blend of aged parmesan cheese, garlic, and Italian herbs bakes up into an irresistibly crispy outer crust.
Low-Carb Chip Replacement: Satisfies that crunchy snack craving with wholesome zucchini while keeping calories and net carbs ultra-low.
Fast & Simple 20-Minute Side: Effortless breading and baking make this a quick addition to any dinner plate or snack bowl.
Essential Kitchen Equipment
Large Baking Sheet & Wire Cooling Rack: Placing a wire rack on top of your baking sheet ensures hot air circulates under the zucchini crisps so both sides get golden and crunchy!
Shallow Breading Bowls: Makes dipping and dredging the zucchini rounds neat and fast.
Ingredients
2 medium Zucchinis, sliced into thin rounds (approx. 1/4-inch thick)
1/2 cup Parmesan cheese, finely grated
1/3 cup Panko breadcrumbs (or pork rind crumbs / almond flour for strict keto)
1 large Egg
1 tbsp Olive oil (or olive oil spray)
1/2 tsp Garlic powder
1/2 tsp Dried Italian herbs
1/4 tsp Salt
1/4 tsp Black pepper
1 tbsp Fresh parsley, finely chopped (for garnish)
Step-by-Step Instructions
1. Prep Oven & Pans: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or fit it with a wire cooling rack sprayed lightly with non-stick oil.
2. Set Up Breading Station:
In a shallow bowl, beat the 1 large egg until smooth.
In a second shallow bowl, mix together the grated parmesan cheese, panko breadcrumbs, garlic powder, dried Italian herbs, salt, black pepper, and olive oil until combined.
3. Dip & Dredge Zucchini: Dip each thin zucchini round first into the beaten egg, allowing any excess to drip off, then press firmly into the parmesan-herb crumb mixture until fully coated on both sides.
4. Arrange & Bake: Lay the coated zucchini rounds in a single layer on your prepared baking sheet or wire rack, making sure they do not overlap.
5. Bake to Golden Perfection: Bake for 15 to 18 minutes, flipping halfway through, until the parmesan coating is deeply golden brown and crispy.
6. Garnish & Serve: Sprinkle with fresh chopped parsley and serve hot alongside marinara sauce or garlic herb dip!
Chef’s Tips
Pat Zucchini Dry First: After slicing the zucchinis, pat the rounds thoroughly dry with paper towels to remove excess moisture so the breading adheres tightly and stays crisp.
Strict Keto / Zero-Carb Swap: Replace the panko breadcrumbs with crushed pork rinds or almond flour to slash carbs to near zero!
Nutritional Breakdown (Per Serving / Yields 3 Portions)
Servings: 3 portions
Calories: ~130 kcal
Protein: 8g
Net Carbs: 6g (2g with pork rind swap)
Fat: 8g
Frequently Asked Questions (FAQ)
Can I air fry these zucchini crisps?
Yes! Arrange the coated zucchini rounds in a single layer in your air fryer basket and air fry at 400°F (200°C) for 8 to 10 minutes, flipping halfway through until golden and super crispy!