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

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

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.

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.

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

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

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.

MORE DELICIOUS EASY SNACKS

• Easy Pan Fried Mushrooms
• Baked Green Bean Fries
• Crispy Pan Fried Tofu
• Homemade Falafel

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