Baked Parmesan Zucchini Crisps

This marrow cheese chips is a wholesome initiate, perfect for an appetiser or conscionable a eat! They are burnt not cooked.


Today I eventually had the bravery to work it to the kitchen and was dictated to accomplish zucchini chips. I hit bought all the ingredients of the things which I will make this period, that was hour of these. But I've got my eyes on the zucchinis.

So I took my medicine proterozoic on, potable tea and potable for me, and there I prefab in the kitchen, cut zucchini, dredging them in flour, egg, and lucre crumbs. Unneeded to say at the end of all that I've been out of some healthiness I someone and had to go to the top and the relaxation to load.

Ingredients

  • 1 cup all-purpose flour
  • 2 cups Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 zucchinis thinly sliced to about 1/4-inch thick rounds
  • 3 large eggs beaten
  • 1 tsp dried oregano
  • salt and pepper


Instructions
  1. Lay out a couple paper towels and place the zucchini rounds on the paper towels. Sprinkle zucchini with salt on both sides. Cover zucchini slices with more paper towels and press down them. Leave for about 20 minutes. After 20 minutes you will notice that the paper towels are wet and the zucchini slices are pretty dry.
  2. Preheat oven to 400 F degrees. Line a large baking sheet with parchment paper.
  3. In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper if preferred; set aside.
  4. In another shallow plate add the flour which you also need to season with salt and pepper.
  5. In a 3rd plate beat eggs, with salt and pepper.
  6. Start dredging zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini slices on prepared baking sheet.
  7. Repeat until all zucchini slices are done. One large baking sheet was enough for me.
  8. Bake for 20 to 30 minutes, or until the zucchini rounds are golden and crispy.
  9. Serve with your favorite dip.

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