If you really want your zucchini parmesan crisps to come out crisp, try baking them instead of frying them. Could you still try this recipe by frying them? Sure, but you will be doing your body and your mouth a disservice.
Baking, uses dry heat which is perfect for toasting and making the outside of foods crispy. The two mistakes people make when it comes to fried food is, the oil is not at the correct temperature or forgetting to pat down the food with a paper towel to remove excess oil.
Don’t make those mistakes!
Ingredients
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1 pound of zucchini (about 3 medium)
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1 egg white
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⅓ cup plus 1 tablespoon panko bread crumbs
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⅓ cup plus 1 tablespoon freshly ground Parmesan cheese
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4-5 sprigs fresh thyme leaves, stripped from the stem
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¼ teaspoon kosher salt and freshly ground black pepper
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Pinch of cayenne pepper
Instructions
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Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
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Trim the ends of the zucchini and then slice into rounds about ¼ inch thick. Whisk the egg white in a small bowl. Mix the remaining ingredients in another small bowl until combined.
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Dip the zucchini rounds into the egg white to coat both sides then using a fork, scoop the zucchini rounds into the panko bread crumb mixture and flip both sides, gently pressing the bread crumbs into the zucchini. Place in rows on the baking sheet and bake for 20-25 minutes or until the tops are golden and crisp.
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Serve with a side of your favorite ranch.
Recipe source: Foodie Crush
Photo source: Diabetic Direction
