Parmesan Zucchini Crisps

Ingredients

Dip

  • 1 cup light sour cream
  • 1/4 cup low-fat buttermilk
  • 1 tablespoon finely chopped chives
  • 1 1/2 teaspoons hot sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon organic garlic powder
  • 1/4 teaspoon Nielsen-Massey Pure Lemon Extract 
    Buy Now

Zucchini and Coating

  • 1/2 cup all-purpose flour, divided
  • 2 medium zucchini
  • 2 teaspoons lemon zest (2 large lemons)
  • 1 cup freshly grated Parmesan cheese
  • 3/4 cup panko bread crumbs
  • 1 1/2 teaspoons freshly grated nutmeg (preferred)
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
    Buy Now
  • 3/4 teaspoon organic garlic powder
  • 1/4 teaspoon ground white pepper
  • 3 eggs
  • 2 tablespoons grape seed oil
  • 1/2 teaspoon kosher salt

Directions

Dip

In a medium bowl, combine dip ingredients; cover and refrigerate until ready to serve. Makes about 1 cup.

Zucchini and Coating

Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray; set aside.

Add 1/4 cup flour to a resealable plastic bag. Slice zucchini into 1/8-inch rounds and place in bag with flour. Shake to coat and set aside.

In a shallow bowl, add remaining 1/4 cup of flour and lemon zest; stir to combine. Add Parmesan, bread crumbs, nutmeg, vanilla powder, garlic powder and pepper; stir to combine. In a medium bowl, add eggs and oil; whisk to combine.

Dip flour-dusted zucchini in egg mixture and lightly press each side in dry coating mix. Place zucchini on prepared sheet pan, sprinkle with salt and bake until golden brown, about 8-10 minutes per side.

Yields about 4 dozen crisps.

Dip

  • 240 ml light sour cream
  • 60 ml low-fat buttermilk
  • 1 tablespoon finely chopped chives
  • 1 1/2 teaspoons hot sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon organic garlic powder
  • 1/4 teaspoon Nielsen-Massey Pure Lemon Extract 
    Buy Now

Zucchini and Coating

  • 65 g all-purpose flour, divided
  • 2 medium zucchini (about 450 g)
  • 2 teaspoons lemon zest (2 large lemons)
  • 100 g freshly grated Parmesan cheese
  • 85 g panko bread crumbs
  • 1 1/2 teaspoons freshly grated nutmeg (preferred)
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
    Buy Now
  • 3/4 teaspoon organic garlic powder
  • 1/4 teaspoon ground white pepper
  • 3 eggs
  • 2 tablespoons grape seed oil
  • 1/2 teaspoon kosher salt

Directions

Dip

In a medium bowl, combine dip ingredients; cover and refrigerate until ready to serve.

Makes about 240 ml.

Zucchini and Coating

Preheat oven to 200 degrees C. Line a large rimmed baking sheet with foil and coat with cooking spray; set aside.

Add 31 g flour to a resealable plastic bag. Slice zucchini into 0.3-centimeter rounds and place in bag with flour. Shake to coat and set aside.

In a shallow bowl, add remaining 31 g of flour and lemon zest; stir to combine. Add Parmesan, bread crumbs, nutmeg, vanilla powder, garlic powder and pepper; stir to combine. In a medium bowl, add eggs and oil; whisk to combine.

Dip flour-dusted zucchini in egg mixture and lightly press each side in dry coating mix. Place zucchini on prepared sheet pan, sprinkle with salt and bake until golden brown, about 8-10 minutes per side.

Yields about 4 dozen crisps.

  • Nielsen-Massey time icon

    15 minprep

  • Nielsen-Massey time icon

    20 mincook

  • Nielsen-Massey yield icon

    4dozen

This Recipe Uses

Madagascar Bourbon Pure Vanilla Powder 2.5oz

Madagascar Bourbon Pure Vanilla Powder

Pure Lemon Extract 4oz

Pure Lemon Extract