Parmesan Zucchini Crisps Recipe

Prepare zucchini

Trim ends from the zucchinis and slice into 1/8–1/4-inch thick rounds. Aim for uniform thickness so crisps cook evenly.

Place the sliced zucchini in a large bowl, sprinkle with 1/2 teaspoon of the salt, toss gently and let sit 10 minutes to draw out excess moisture.

After 10 minutes, transfer zucchini to a clean kitchen towel or several layers of paper towel. Press or pat firmly to remove as much liquid as possible. Excess moisture prevents crisping.

In a shallow bowl or wide plate combine the grated Parmesan, Panko breadcrumbs, chopped parsley, garlic powder, onion powder, remaining 1/2 teaspoon salt, and black pepper. Mix thoroughly so cheese and breadcrumbs are evenly distributed.

In a second shallow bowl whisk the egg with the tablespoon of flour until smooth. The flour helps the egg adhere better to the zucchini.

Working in batches, dip a zucchini slice into the egg, allowing any excess to drip off, then press both sides into the Parmesan–Panko mixture so each slice is well coated. Place coated rounds on a wire rack while you finish coating the rest.

Heat a large nonstick or stainless steel skillet over medium heat. Add 1 to 2 tablespoons of oil and let it warm until shimmering but not smoking.

Add coated zucchini rounds in a single layer without crowding the pan. Cook 2–3 minutes on the first side, until the coating is golden brown and releases easily. Flip carefully with a spatula and cook 1½–2 minutes more on the second side until golden and crisp. Adjust heat as needed to prevent burning; you want a steady medium heat.

Transfer cooked crisps to a wire rack or paper towel–lined plate. If cooking multiple batches, add more oil (about 1 tablespoon) between batches. For extra crispness, after each batch is cooked, immediately sprinkle the hot crisps with the 2 tablespoons of extra grated Parmesan.

Optional oven finish: To keep earlier batches warm and ensure all crisps are uniformly crisp, preheat oven to 200°F (95°C) and place finished crisps on a baking sheet in the oven while you cook remaining batches.

While the crisps cook, whisk together Greek yogurt (or sour cream), lemon juice, chopped chives or parsley, 1/4 teaspoon salt and 1/4 teaspoon pepper until smooth. Taste and adjust seasoning. Serve chilled alongside warm zucchini crisps.