Snack Time: Zucchini Parmesan Crisps

I have always been somewhat of a compulsive snacker. It’s how I get through my day. So in attempt of being healthy; instead of snacking on a whole pack of Sour cream & onions flavoured Pringles, I decided to try something a tad healthier that included veggies and greens. 
With a simple flour, egg, Panko-Parmesan coating, these crisps come together in just 15 minutes and get deep fried to absolute crisp perfection. You can most certainly bake these as a healthier alternative but nothing beats that really crisp, golden-brown crust.

Ingredients

1/2 cup vegetable oil
1 cup panko (japanese style breadcrumb) 
1/2 cup grated parmesan cheese 
2 zucchinis, thinly sliced
1/2 cup all purpose flower
2 eggs, beaten 

Instructions

1. Start by heating the vegetable oil in a large skillet over medium high heat.
2. In a large bowl, combine Panko and Parmesan, set aside. 
3. Working in batches, dredge the zucchini in flour, then dip it into the eggs. 
   
4. Then dredge the zucchini rounds in the panko-parmesan mixture. 
   
5. Add Zuchini rounds to the skillet, 5/6 at a time, and cook until they are evenly gold and crispy. About 1 minute each side.
6. Transfer to a paper towel lined plate. 
7. Eat! 
   

When you’re ready to serve, feel free to dip these bad boys in your favourite kind of dipping sauce like Ranch or marinara sauce. Just be warned that you’ll be eating these crisp all day long.