Recipe Redo: Zucchini Fries Become Chips

Sometimes when I go to make a recipe I’ve made before, I find an even better way to make it. Such was the case last weekend when I decided to make the zucchini fries that I love so much. Seriously, what could be bad about zucchini, panko and parmesan cheese? Nothing!

The first few times I made these, I cut the zucchini to be shaped like traditional french fries. Well then, by absolute accident, when I started cutting last week, I cut into discs or chips instead. Truth be told I was on the phone and not paying attention – something I don’t condone when you’re wielding a pretty sharp knife – but it resulted in something pretty great so I refuse to regret it.

I think these Parmesan Zucchini Chips turned out even better and tastier than their fry-shaped cousins. Perhaps it’s because the ratio of zucchini to cheese was smaller? More cheese = better recipe is the lesson there I suppose. But I didn’t use MORE cheese per se, but I think more cheese stuck – know what I mean?

So if you ate them looking like this:

You’re going to LOVE them like this:


5.0 from 1 reviews
Recipe Redo: Zucchini Fries Become Chips
 
Author: 
Nutritional Information
  • Serves: 4
  • Serving size: ½ zucchini
  • Calories: 209
  • Fat: 5g
  • Saturated fat: 3g
  • Carbohydrates: 29g
  • Fiber: 3g
  • Protein: 14g
Recipe type: Vegetable
Prep time: 
Cook time: 
Total time: 
These coated and baked zucchini chips are the perfect side to any summer dish.
Ingredients
  • Nonstick cooking spray
  • 1½ cups panko
  • ¾ cup shredded Parmesan
  • 2 large egg whites
  • 2 large zucchini (1¼ pounds total), sliced into ⅛" thick chips
Now What?
  1. Preheat oven to 425 degrees. Spray baking sheet with cooking spray.
  2. In a dippable dish, mix together panko, and Parmesan. In another bowl, lightly beat egg whites.
  3. Drag the zucchini pieces in egg whites, then breadcrumb mixture, pressing to adhere, placing coated chips on your baking sheet n a single layer.
  4. Bake until coating is golden brown and crisp, 20 minutes, flipping zucchini halfway through. Season to taste with salt and pepper; serve immediately.

  1. mia
    October 5, 2012

    Sounds and look awesome! I’ll obviously skip the panko and probably use almond meal instead, but it can not be anything but really good.
    And I agree, everything is better with more cheese 🙂

  2. Salla
    January 4, 2013

    You’re gonna love this with a pinch of smoked paprika and chilli! 🙂

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