- 45 minutes
- 35 minutes
You won’t be missing potatoes while eating these crispy and flavorful chips! Dredged in an herbed Parmesan breading, they combine complex flavors with the crisp, salty crunch every chip deserves. Prepare to impress!
Combine spices, Parmesan and breadcrumbs in a medium bowl.
Working one slice at a time, dredge the zucchini first in flour, then egg, and finally in the breadcrumb mixture. Set aside.
Meanwhile, heat 2 inches of canola oil over medium heat in a heavy bottomed pan.
Once oil is popping, fry the coated zucchini in small batches until brown and crispy, being careful not to over-crowd the pan
- Allow to cool slightly on paper towel-lined plates. Serve warm