I know, I know I know – every single person and food website has a zucchini fry or chip recipe. I’ve seen them all!!! But here’s the thing, I have a lot of zucchini in the garden to use up and a lot of those recipes are wrong. You need a crust of sorts on zucchini for it to be crisp because of the high water content within them. They have the tendency to get very very soggy. The only thing that could work (except maybe a batter which I’ll try later) is a flour, egg bath, bread crumb coating. It’ll protect the zucchini from over cooking, from becoming soggy and will also give you the crust. A thin coating of just breadcrumbs is not going to work – I tried and it failed.
But guess what? This zucchini chip recipe is amazing and crisp! Don’t let the breading intimidate you. It’s super easy when you get everything lined up. And the crust, oh the crust is sooo good :). I mixed in a little bit of salt, garlic powder and parmesan cheese in the panko bread crumbs and it added just that little something.
I ended up making a zesty yogurt herb dip for my zucchini chips, but in hindsight, I think that a marinara sauce would be absolutely amazing and a little bit healthier.
Oh – and one other thing, you could use the same exact recipe to make zucchini fries or wedges.
Baked Zucchini Chips with a Panko and Parmesan Crust
- 2 zucchini's
- 1 cup of flour
- 2 eggs
- 2 cups of panko bread crumbs
- 1/4 cup of grated parmesan cheese
- 1 tablespoon garlic powder
- kosher salt
- Get your oven going to 425F.
- Slice your zucchini in at least a 1/3 inch slice. You don't want it really thin.
- Now set up your bread line. Place the flour on one plate. Season with a pinch of salt. Place the eggs in a bowl and whisk with a pinch of salt. On the third plate, crumble the panko bread crumbs with some parmesan cheese, garlic powder and a pinch of salt.
- What you are going to want to do is coat the zucchini rounds in flour, then dip in the egg wash and coat with the panko mixture. Place on a baking sheet with a wire rack so it cooks all around.
- Once they are all coated, place in the oven for about 7-8 minutes. Flip over and cook for another 7-8 minutes. You want a nice color to the crust.
- Serve with either ranch, a yogurt dip or marinara sauce.