A healthy snack that’s incredibly crunchy, crispy and addicting!

 

I have always been somewhat of a compulsive snacker. It’s how I get through my day. I’ll even skip through dinner so I can have more of a calorie allocation to snacks. But instead of the usual donut holes I snack on during the day, I decided to try something a little more healthier and something that included veggies and greens. That’s when I found 2 lingering zucchinis and fresh Parmesan in my fridge to make these glorious addicting crisps.

Zucchini Parmesan Crisps - A healthy snack that's incredibly crunchy, crispy and addicting!
Zucchini Parmesan Crisps - A healthy snack that's incredibly crunchy, crispy and addicting!
Zucchini Parmesan Crisps - A healthy snack that's incredibly crunchy, crispy and addicting!

Believe me when I tell you that you will not be able to stop eating these. And the scariest part about this is how easy it is to make! With a simple flour, egg, Panko-Parmesan coating, these crips come together in just 15 minutes and get deep fried to absolute crisp perfection. You can most certainly bake these as a healthier alternative but I was a little devious and fried them to get that really crisp, golden-brown crust.

Zucchini Parmesan Crisps - A healthy snack that's incredibly crunchy, crispy and addicting!

When you’re ready to serve, feel free to dip these bad boys in your favorite kind of dipping sauce like Ranch or marinara sauce. Just be warned that you’ll be eating these crisp all day long. Hey, it’s better than those donut holes, right?

ZUCCHINI PARMESAN CRISPS

yield: 4 SERVINGS

prep time: 15 MINUTES

cook time: 10 MINUTES

total time: 25 MINUTES

A healthy snack that’s incredibly crunchy, crispy and addicting!

INGREDIENTS:

  • 1/2 cup vegetable oil
  • 1 cup Panko*
  • 1/2 cup grated Parmesan cheese
  • 2 zucchinis, thinly sliced to 1/4-inch thick rounds
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten

DIRECTIONS:

    1. Heat vegetable oil in a large skillet over medium high heat.
    2. In a large bowl, combine Panko and Parmesan; set aside.
    3. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
  1. Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.
  2. Serve immediately.

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