Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, zucchini parmesan crisps. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Zucchini Parmesan Crisps - A healthy snack that's incredibly crunchy, crispy and addicting! Hi Guys, today I'm going to make Zucchini Parmesan Crisps. You will need very few ingredients to make this crispy snack or side dish. These Baked Parmesan Zucchini Crisps are a healthy treat - perfect for an appetizer or just a These baked parmesan zucchini crisps are the perfect appetizer!

Zucchini Parmesan Crisps is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Zucchini Parmesan Crisps is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have zucchini parmesan crisps using 4 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Zucchini Parmesan Crisps:

1. Get Chipotle sandwich spread (more or less) (or plain mayo)
2. Get Italian style Panko
3. Make ready grated Parmesan cheese
4. Take zucchinis, thinly sliced to 1/4-inch thick rounds

Swap potato chips for this veggie-packed zucchini parmesan crisps recipe. Get the ingredients for zucchini crisps and discover more low carb snacks at Atkins. To prepare these cheesy crisps, I thinly slice the zucchini into medallions, coat them in crunchy panko-Parmesan crumbs, and then bake them to crispy perfection. I know there are many people out there who believe that eating healthy foods.

Instructions to make Zucchini Parmesan Crisps:

1. Preheat oven to 400°F.
2. In a large bowl, combine Panko and Parmesan; set aside.
3. Working in batches, brush both sides of zucchini rounds with sandwich spread, then dredge in Panko mixture, pressing to coat. (You can use plain mayo and add your own spices if you prefer.)
4. Layer on lined cookie sheet as flat as possible. I overlapped mine just slightly to get as many on there as possible.
5. Bake for 20-25 minutes or until squash is crisp tender and golden. Serve immediately.

To prepare these cheesy crisps, I thinly slice the zucchini into medallions, coat them in crunchy panko-Parmesan crumbs, and then bake them to crispy perfection. I know there are many people out there who believe that eating healthy foods. DIP zucchini in flour, shaking off excess. Dip into egg, then into cheese mixture, patting to coat, then set on a plate. Place a rack over a baking sheet and set aside.

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