Parmesan Zucchini Chips
Crispy on the outside and soft on the inside! These zucchini chips are a real treat. I have to warn you that they are a bit addictive, when you try one you can't stop eating. This time I present the chips as a snack or snack, but without a doubt you can serve them as a side dish with any main course. Enjoy them!
Parmesan Zucchini Chips Ingredients:
2 zucchini, chopped into 1/4 inch slices
Salt and pepper
1 cup breadcrumbs Panko Progresso ™
1 cup grated Parmesan cheese
1 teaspoon of dried Italian herbs mix
2 large eggs, beaten
1 cup wheat flour
Parmesan Zucchini Chips Instructions:
Preheat the oven to 400º F. Line a large baking sheet with nonstick parchment paper. Reservation.
Place the zucchini slices on a baking sheet lined with paper towels. Sprinkle with salt and cover with more absorbent paper. Let stand for 15 minutes to drain excess water. Remove the absorbent paper, which should be wet, and dry the zucchini slices with another sheet of paper.
Mix the breadcrumbs, Parmesan cheese and Italian herbs in a flat bowl. Place the beaten eggs in another bowl, just like the flour.
Cover the zucchini slices with flour, egg and then the panko mixture. Place in the prepared tray.
Bake for 15-20 minutes, or until lightly browned.
Serve with your favorite sauce.
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