Panko Parmesan Zucchini Chips - Karyl's Kulinary Krusade
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5 from 1 vote

Panko Parmesan Zucchini Chips

Prep Time10 mins
Cook Time10 mins
Total Time25 mins
Cuisine: American
Servings: 2 People


  • 2 cups zucchini, cut into 1/3" slices
  • 1/2 cup Panko bread crumbs
  • 1/4 cup fresh grated parmesan cheese
  • 1/2 cup all-purpose flour
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 2 large eggs, beaten
  • 1 teaspoon hot sauce of your choice (more or less, to taste)
  • 1 Tablespoon water
  • avocado oil for pan frying
  • spring onions, chopped, for garnish
  • lemon zest, for garnish


  • PREPARE BREADING STATION: * Panko bread crumbs & Parmesan cheese in one container * Flour & seasonings in another container * Eggs, hot sauce and water in another container
  • Dredge zucchini pieces first in flour mixture; then egg wash; then finish in Panko & Parmesan mixture. Press zucchini pieces firmly in Panko mixture to form solid coat
  • Add enough oil to heavy bottom pan to coat the bottom of pan, and heat over medium-high heat. Test with a small sprinkle of bread crumbs. When the crumbs immediately start to sizzle, then oil is ready
  • Add zucchini pieces to oil, making sure to leave a little space between them. Otherwise, they will steam and not cook properly
  • Turn zucchini when bottom is golden brown. Continue cooking until other side is golden brown. Remove immediately and drain on paper towels
  • Add more fresh Parmesan, spring onions, and lemon zest. Enjoy!