Zucchini Parmesan Crisps

Name: Zucchini Parmesan Crisps
Cuisine: American
Ingredients: 1 1/2 cup Chipotle sandwich spread (more or less) (or plain mayo); 1 cup Italian style Panko; 1/2 cup grated Parmesan cheese; 2 zucchinis, thinly sliced to 1/4-inch thick rounds

Brenda @cook_3128549

Texas

These are a bit time consuming but oh so worth it! Very crisp and flavorful!
:positive

Brenda @cook_3128549

Texas

These are a bit time consuming but oh so worth it! Very crisp and flavorful!
:positive

Saved

Ingredients

1 1/2 cupChipotle sandwich spread (more or less) (or plain mayo)
1 cupItalian style Panko
1/2 cupgrated Parmesan cheese
2zucchinis, thinly sliced to 1/4-inch thick rounds

Saved

Steps

1

Preheat oven to 400°F.
2

In a large bowl, combine Panko and Parmesan; set aside.
3

Working in batches, brush both sides of zucchini rounds with sandwich spread, then dredge in Panko mixture, pressing to coat. (You can use plain mayo and add your own spices if you prefer.)
4

Layer on lined cookie sheet as flat as possible. I overlapped mine just slightly to get as many on there as possible.
5

Bake for 20-25 minutes or until squash is crisp tender and golden. Serve immediately.