recipe

“These are the best ever.” — Hannah, recipe tester, age 5

safety
  • Uses the oven
difficulty
  • Intermediate
time
  • 40 minutes
yield
  • Serves 2 to 4 (Makes 12 crisps)

hey curious cook—

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Gather Cooking Equipment

  • Dry measuring cups
  • Fork
  • 2 bowls (1 large, 1 small)
  • Measuring spoons
  • Rimmed baking sheet
  • Parchment paper
  • Dish towel
  • Cutting board
  • Box grater
  • Rubber spatula
  • Oven mitts
  • Cooling rack

Prepare Ingredients

Vegetable oil spray
1
small zucchini (6 ounces)
⅓ cup
panko bread crumbs
¼ cup
shredded cheddar cheese (1 ounce)
1
large egg, lightly beaten
½ teaspoon
garlic powder
⅛ teaspoon
salt
1
 
Vegetable oil spray

HEAT AND GREASE: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper and spray with vegetable oil spray.

 
2
 
1
small zucchini (6 ounces)

SHRED: Place dish towel on cutting board, and place box grater on top. Shred zucchini on large holes of box grater.

 
3
 

SQUEEZE: Gather ends of towel together, twist tightly, and squeeze over sink to drain as much liquid as possible. Transfer zucchini to bowl.

 
4
 
⅓ cup
panko bread crumbs
¼ cup
shredded cheddar cheese (1 ounce)
1
large egg, lightly beaten
½ teaspoon
garlic powder
⅛ teaspoon
salt

MIX: Add panko, cheddar, egg, garlic powder, and salt to bowl with zucchini. Stir mixture with rubber spatula until combined.

 
5
 

PORTION AND FLATTEN: Use 1-tablespoon measuring spoon to scoop and drop zucchini mixture onto baking sheet in 12 mounds (about 1 heaping tablespoon each). Gently press each mound to flatten into thin circle.

 
6
 

BAKE: Bake crisps until edges are browned, 14 to 16 minutes. Use oven mitts to remove baking sheet from oven and place baking sheet on cooling rack. Let crisps cool for 10 minutes.