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Panko Parmesan Zucchini Chips

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Panko Parmesan Zucchini Chips have delicious flavor and crunch in every bite. Zucchini slices, coated in Parmesan and Panko, are fried to golden perfection. You’ll want to eat these beauties straight out of the pan!

This post and recipe card updated Jul 14, 2020
angled overhead shot of finished zucchini chips in a metal basket

As a kid, I was a pretty picky eater. My food couldn’t touch on the plate…there literally had to be space between each portion of food. And I wouldn’t eat any parts that were touching.

Also, if I decided I didn’t like some food (mainly vegetables), nothing and nobody could change that. But since I devoured the vegetables I did like, my parents went with it.

Zucchini was on the “no” list until a few years ago, and now I buy it all the time. Baked Zucchini Carrot Tots are a great twist on the traditional tater tots. I make Corn Zucchini Red Pepper Cakes regularly in the summer. And I add zucchini to my Honey Lime Shrimp & Vegetables.

I tried to make baked zucchini fries and they turned out mushy. I’m a huge texture person so that was a major fail. After lots of trial and error, I hit it big with Panko Parmesan Zucchini Chips.

WHY THIS RECIPE WORKS
  • They’re a great way to get kids to eat vegetables!
  • They’re on the table in about 25 minutes
  • The crumbs are light and airy and add super crunch
overhead shot of finished zucchini chips in a metal basket with parmesan and lemon on the side

These Panko Parmesan Zucchini Chips are so delicious. They have great crunch and are really addictive. And I start eating them as soon as I can pick them up without burning myself.

INGREDIENT TIPS FOR PANKO PARMESAN ZUCCHINI CHIPS

Look for zucchini that has a smooth outer skin and is firm to the touch. I like zucchini that is an even shape so all the slices will be about the same size.

Cut the zucchini into about 1/4″ thick slices. If you cut them too thin, they will get mushy.

Season the flour! Otherwise, your Panko Parmesan Zucchini Chips will be bland. Garlic powder, onion powder, chili powder, salt, and pepper add a great mix of flavors.

I also add Hot Sauce to the egg wash for a little kick and even more flavor. I’ve used a variety of types, including several from Caulfield Provision Company, my friends’ small-batch hot sauce company.

Panko Bread Crumbs create a light and airy crust that has a great crunch. You just don’t get that same texture from regular bread crumbs.

Fresh grated Parmesan cheese is the only way to go. There’s no comparison between a chunk of fresh Parmesan and the stuff in the can. I mix it into the Panko, and then garnish the chips with a little more for serving.

I have a love/hate relationship with lemon. It adds a fresh burst of flavor in small doses, but too much can overwhelm a recipe. So I add a little lemon zest just before serving.

COOKING TIPS FOR PANKO PARMESAN ZUCCHINI CHIPS

I use Avocado Oil because it has a very high smoke point and a light flavor. Canola or vegetable oil are good substitutes.

Pan fry the zucchini in just enough oil for about 1/4″ depth. I test the oil by adding a little clump of Panko…if it immediately bubbles and rises, the oil is ready to go.

Don’t overcrowd the pan! The temperature will drop too much and the zucchini won’t cook properly and will get too greasy.

angled shot of finished chips in a metal basket with lemon on the side
STEP BY STEP INSTRUCTIONS

Wash and dry zucchini, and cut into about 1/4″ slices.

Prepare a breading station. I like to use containers that have covers

  • #1 – flour, onion powder, garlic powder, chili powder, salt, and pepper
  • #2 – whisked egg, water, hot sauce
  • #3 – Panko, parmesan

Working in batches, coat zucchini in flour mixture, then egg wash, and finally in Panko combination. Note: you may need to press extra crumbs onto the zucchini to help it stick.

overhead process shot: breading station stages

Add enough oil to a skillet for about a 1/4″ depth. When oil is hot, carefully add zucchini.

Reminder: don’t overcrowd the pan or the zucchini won’t cook properly! It’s better to do it in batches

overhead process shot: zucchini frying in a black skillet

Cook the zucchini for 2-3 minutes per side. You know it’s time to turn the zucchini when you can see the bottom turning golden brown

overhead process shot: zucchini frying in a skillet on the other side

Transfer zucchini to paper towels to drain. Sprinkle immediately with Coarse Sea Salt. Garnish with Parmesan, spring onion, and lemon zest.

SERVING OPTIONS

I recommend eating Panko Parmesan Zucchini Chips immediately, as they are best served hot. Once they’re room temperature, they don’t taste great.

I usually eat Panko Parmesan Zucchini Chips for a snack, because I can make a whole bunch and not feel super guilty.

I originally made a garlic aioli dipping sauce, and it works really well with the chips. However, I also love to serve them with my Coconut Milk Ranch Dressing.

overhead shot of hand holding zucchini chip with dressing
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Panko Parmesan Zucchini Chips - Karyl's Kulinary Krusade

Panko Parmesan Zucchini Chips

Yield: 2 cups
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Panko Parmesan Zucchini Chips have delicious flavor and crunch in every bite. Zucchini slices, coated in Parmesan and Panko, are fried to golden perfection. You'll want to eat these beauties straight out of the pan!

Ingredients

Instructions

  1. PREPARE BREADING STATION: Container #1 - Panko bread crumbs and Parmesan cheese. Container #2 - Flour, onion powder, garlic powder, chili powder, salt, pepper. Container #3 - whisked eggs, hot sauce, and water in another container
  2. Dredge zucchini in flour mixture.
  3. Transfer zucchini to the egg wash, and coat completely.
  4. Transfer zucchini to Panko and Parmesan mixture, and shake to cover. Press zucchini pieces firmly in the Panko mixture to help the mixture stick.
  5. Add 1/4" depth of oil to a heavy-bottomed skillet and heat over medium-high heat. The oil is ready when you add a sprinkle of bread crumbs and they immediately bubble
  6. Add zucchini to the skillet, but make sure to not overcrowd the pan.
  7. Turn zucchini when you see the bottom turning golden brown. Flip the zucchini and cook the other side until golden brown.
  8. Transfer cooked zucchini to paper towels to drain. Immediately sprinkle with sea salt.
  9. Garnish with fresh Parmesan, spring onions, and a little lemon zest

Notes

Look for zucchini that has a smooth outer skin and is firm to the touch. I like zucchini that is an even shape so all the slices will be about the same size.

Don't skimp on the seasonings, or the zucchini chips will be bland.

Fresh grated Parmesan cheese is the only way to go. There’s no comparison between a chunk of fresh Parmesan and the stuff in the can. I mix it into the Panko, and then garnish the chips with a little more for serving.

For the breading containers use ones that have a cover. That way you can close the container and shake to coat properly.

Don’t overcrowd the pan when cooking the zucchini! The temperature will drop too much and the zucchini won’t cook properly

I recommend eating Panko Parmesan Zucchini Chips immediately, as they are best served hot. Once they’re room temperature, they don’t taste great.

I don't recommend reheating. The coating will get limp, and the zucchini will be way too soft. You're better off making a fresh batch each time.

Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 289Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 98mgSodium: 951mgCarbohydrates: 39gFiber: 4gSugar: 4gProtein: 12g

Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc

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Miz Helen

Tuesday 23rd of May 2017

I just pinned this recipe and can't wait to make it! Thanks so much for sharing your great post with us at Full Plate Thursday, I really appreciate you sharing with us! Come Back Soon! Miz Helen

Kelly

Wednesday 17th of May 2017

These look delicious! And a good way to sneak veggies on to my child's plate ;)

Karyl

Friday 19th of May 2017

Yes, definitely a great way to do that! The crunch of the chips is so addicting

Chava Mazal Stark

Wednesday 17th of May 2017

These sound amazing! I always get tons of free zucchini this time of year, so this recipe is going into my rotation!

Kristine-Bites of Flavor

Tuesday 16th of May 2017

YUM! I love zucchini chips and definitely want to make these soon. So good!

Corey | The Nostalgia Diaries

Tuesday 16th of May 2017

There's a restaurant in town that makes these, but I never thought of making them myself. This recipe looks really easy - I'll have to try it out!

Karyl

Tuesday 16th of May 2017

They are so easy to make Corey! And I like making them myself because I can change up seasonings, add spice, or more. Thanks for stopping by!

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