{"id":17401,"date":"2025-07-12T11:36:54","date_gmt":"2025-07-12T08:36:54","guid":{"rendered":"https:\/\/www.kochbuch.top\/?p=17401"},"modified":"2025-07-12T11:36:54","modified_gmt":"2025-07-12T08:36:54","slug":"zucchini-parmesan-chips","status":"publish","type":"post","link":"https:\/\/www.kochbuch.top\/?p=17401","title":{"rendered":"Zucchini-Parmesan-Chips"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Parmesan-Zucchini-Chips werden aus zarten, mundgerechten Zucchini hergestellt, mit Panko und Parmesank\u00e4se \u00fcberzogen und perfekt frittiert!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Enter your email below &amp; we&#8217;ll send it to your inbox.&nbsp;<em>Plus get great new recipes from us every week!<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dieser Beitrag enth\u00e4lt Affiliate-Links. Als Amazon-Partner erhalte ich eine kleine Provision, wenn Sie \u00fcber diese Links einkaufen. Vielen Dank! Lesen Sie&nbsp;<a href=\"https:\/\/butteryourbiscuit.com\/privacy-policy\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>hier<\/em><\/a><em>&nbsp;unsere Offenlegungsrichtlinien&nbsp; .<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Diese knusprigen Zucchini-Chips sind ein toller Snack und eine tolle M\u00f6glichkeit, etwas mehr Gem\u00fcse in Ihre Rezepte zu bringen. Ich erg\u00e4nze meinen Gem\u00fcsekonsum gerne, ohne das Gef\u00fchl zu haben, nur Portionen langweiliges Gem\u00fcse zu essen, indem ich Zucchini in anderen Rezepten verwende, wie zum Beispiel in meinem&nbsp;<a href=\"https:\/\/butteryourbiscuit.com\/pineapple-zucchini-bread\/\" target=\"_blank\" rel=\"noreferrer noopener\"><mark>Ananas-Zucchini-Brot<\/mark><\/a>&nbsp;Und&nbsp;<a href=\"https:\/\/butteryourbiscuit.com\/chocolate-zucchini-bread\/\" target=\"_blank\" rel=\"noreferrer noopener\"><mark>Schokoladen-Zucchini-Brot<\/mark><\/a>.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dies ist eine gro\u00dfartige M\u00f6glichkeit, auf dem H\u00f6hepunkt der Zucchinisaison zus\u00e4tzliche frische Zucchini aus Ihrem Garten f\u00fcr Ihre anderen Lieblingsrezepte mit Zucchini zu verwenden.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sie sind ges\u00fcnder als Kartoffelchips, bieten aber trotzdem den knusprigen, s\u00e4ttigenden Chip-Knusper! Es ist eine meiner Lieblingsarten, einen halbwegs gesunden Snack oder eine Beilage zu genie\u00dfen!<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>\u00d6l:<\/strong>\u00a0Pflanzen\u00f6l oder Raps\u00f6l.<\/li>\n\n\n\n<li><strong>Panko:<\/strong>\u00a0Panko-Semmelbr\u00f6sel\u00a0<\/li>\n\n\n\n<li><strong>Parmesank\u00e4se:<\/strong>\u00a0Frisch gerieben<\/li>\n\n\n\n<li>I\u00a0<strong>italienische Gew\u00fcrze und Salz<\/strong><\/li>\n\n\n\n<li><strong>Zucchini<\/strong>\u00a0: Ich verwende gerne kleine oder mittelgro\u00dfe Zucchini und schneide sie in 1\/4-Zoll dicke runde Zucchinischeiben<\/li>\n\n\n\n<li><strong>Mehl<\/strong>\u00a0: Allzweckmehl<\/li>\n\n\n\n<li><strong>Eier<\/strong>\u00a0: Helfen, die Panade festzuhalten.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"845\" height=\"1024\" src=\"https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-12-845x1024.jpeg\" alt=\"\" class=\"wp-image-17405\" srcset=\"https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-12-845x1024.jpeg 845w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-12-247x300.jpeg 247w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-12-768x931.jpeg 768w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-12.jpeg 1200w\" sizes=\"auto, (max-width: 845px) 100vw, 845px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Schritt 1:<\/strong>\u00a0Schneiden Sie die Zucchini mit einem scharfen Messer in 0,6 cm dicke Scheiben.\u00a0<\/li>\n\n\n\n<li><strong>Schritt 2:<\/strong>\u00a0Panko-Br\u00f6sel, italienische Gew\u00fcrze und K\u00e4se in einer flachen Sch\u00fcssel vermengen und beiseite stellen.\u00a0<\/li>\n\n\n\n<li><strong>Schritt 3:<\/strong>\u00a0Geben Sie Mehl in eine andere kleine flache Sch\u00fcssel und w\u00e4lzen Sie die Zucchinist\u00fccke darin.<\/li>\n\n\n\n<li><strong>Schritt 4:<\/strong>\u00a0In einer dritten separaten Sch\u00fcssel Eier verquirlen und mit Mehl best\u00e4ubte Zucchinist\u00fccke in die Eiermischung tauchen.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"845\" height=\"1024\" src=\"https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-14-845x1024.jpeg\" alt=\"\" class=\"wp-image-17402\" srcset=\"https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-14-845x1024.jpeg 845w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-14-247x300.jpeg 247w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-14-768x931.jpeg 768w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-14.jpeg 1200w\" sizes=\"auto, (max-width: 845px) 100vw, 845px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Schritt 5:<\/strong>\u00a0Die mit Ei \u00fcberzogenen Zucchinist\u00fccke in der Panko-Mischung wenden. Die St\u00fccke in die Mischung dr\u00fccken, sodass beide Seiten bedeckt sind.\u00a0<\/li>\n\n\n\n<li><strong>Schritt 6:<\/strong>\u00a0Legen Sie die panierten St\u00fccke in einer einzigen Schicht auf ein vorbereitetes Backblech mit Backpapier.\u00a0<\/li>\n\n\n\n<li><strong>Schritt 7:<\/strong>\u00a0\u00d6l in einer Pfanne erhitzen, Parmesan-Zucchini-Chips portionsweise hinzuf\u00fcgen und goldbraun braten.\u00a0<\/li>\n\n\n\n<li><strong>Schritt 8:<\/strong>\u00a0Wenden, um auch die andere Seite zu garen.\u00a0<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"703\" height=\"1024\" src=\"https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-13-703x1024.jpeg\" alt=\"\" class=\"wp-image-17403\" srcset=\"https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-13-703x1024.jpeg 703w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-13-206x300.jpeg 206w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-13-768x1119.jpeg 768w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-13-1054x1536.jpeg 1054w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-13.jpeg 1200w\" sizes=\"auto, (max-width: 703px) 100vw, 703px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Leftover chips should be stored in an\u00a0airtight container\u00a0in the fridge and can be kept for up to 2-3 days. However, these are the absolute best when you first make them since they&#8217;re still nice bites of\u00a0crispy perfection. The longer they site, the higher the chance they&#8217;ll get soggy. If you&#8217;re keeping these for later, you should use the\u00a0Air Fryer\u00a0or oven to reheat them.<\/li>\n\n\n\n<li>Don&#8217;t forget to let your fried zucchini chips drain on a\u00a0paper towel-lined plate before snacking on them.<\/li>\n\n\n\n<li>Serve them with ranch or my\u00a0<a href=\"https:\/\/butteryourbiscuit.com\/yum-yum-sauce\/\" target=\"_blank\" rel=\"noreferrer noopener\"><mark>Yum Yum sauce<\/mark><\/a>!<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"729\" height=\"1024\" src=\"https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-15-729x1024.jpeg\" alt=\"\" class=\"wp-image-17406\" srcset=\"https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-15-729x1024.jpeg 729w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-15-214x300.jpeg 214w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-15-768x1079.jpeg 768w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-15-1093x1536.jpeg 1093w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-15.jpeg 1200w\" sizes=\"auto, (max-width: 729px) 100vw, 729px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-recipe-faq-s\">Recipe Faq&#8217;s<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-more-zucchini-recipes\">More Zucchini Recipes<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-16-1024x1024.jpeg\" alt=\"\" class=\"wp-image-17404\" srcset=\"https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-16-1024x1024.jpeg 1024w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-16-300x300.jpeg 300w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-16-150x150.jpeg 150w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-16-768x768.jpeg 768w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-16.jpeg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Parmesan Zucchini Crisps<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">4.29&nbsp;from&nbsp;53&nbsp;votes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">These zucchini crisps are tender on the inside with a crispy crunchy outside.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prep Time&nbsp;15minutes&nbsp;mins<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cook Time&nbsp;10minutes&nbsp;mins<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Total Time\u00a025minutes\u00a0min<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\u00a0cup\u00a0Panko<\/li>\n\n\n\n<li>1\/2\u00a0cup\u00a0grated Parmesan cheese<\/li>\n\n\n\n<li>1\u00a0tablespoon\u00a0Italian seasoning<\/li>\n\n\n\n<li>2\u00a0small\/medium zucchinis\u00a0thinly sliced to 1\/4-inch thick rounds<\/li>\n\n\n\n<li>1\/2\u00a0cup\u00a0all-purpose flour<\/li>\n\n\n\n<li>2\u00a0large eggs<\/li>\n\n\n\n<li>1\/2\u00a0cup\u00a0vegetable oil<\/li>\n\n\n\n<li>Salt to taste<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a bowl, combine Panko, Parmesan cheese, Italian seasoning set aside.<\/li>\n\n\n\n<li>In a second bowl add the flour.<\/li>\n\n\n\n<li>In a third bowl add the eggs and whisk.<\/li>\n\n\n\n<li>Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Set aside on a baking sheet or platter, and repeat until all zucchini slices are done.<\/li>\n\n\n\n<li>Heat vegetable oil in a large skillet over medium heat.<\/li>\n\n\n\n<li>Add zucchini rounds to the skillet, but don&#8217;t overcrowd the pan and cook until evenly golden and crispy, about 1-2 minutes then flip and cook another minute.<\/li>\n\n\n\n<li>Transfer to a paper towel-lined plate. Sprinkle with salt.<\/li>\n\n\n\n<li>Serve with ranch or your favorite marinara sauce<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Air Fryer Directions: Preheat air fryer to 380 degrees and place a single layer into the basket. Spray the tops with cooking spray and fry for 3-4 minutes flip spray angain and fry for 2-3 minutes or until golden brown and tender. All air fryer cook a little differently, I recommend doing a test run with just a few first and adjust the time accordingly.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serving:&nbsp;4ServingsCalories:&nbsp;509kcalCarbohydrates:&nbsp;36gProtein:&nbsp;13gFat:&nbsp;35gSaturated Fat:&nbsp;5gMehrfach unges\u00e4ttigte Fetts\u00e4uren:&nbsp;28&nbsp;gTransfette:&nbsp;1&nbsp;gCholesterin:&nbsp;104&nbsp;mgNatrium:&nbsp;607&nbsp;mgBallaststoffe:&nbsp;3&nbsp;gZucker:&nbsp;3&nbsp;g<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00a0Haben Sie dieses Rezept gemacht?Bitte hinterlassen Sie unten einen\u00a0oder pinnen Sie es an Ihr Pinterest-Konto!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">KursHei\u00dfluftfritteuse, Vorspeise<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">K\u00fccheamerikanisch<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Parmesan-Zucchini-Chips werden aus zarten, mundgerechten Zucchini hergestellt, mit Panko und Parmesank\u00e4se \u00fcberzogen und perfekt frittiert! Enter your email below &amp; we&#8217;ll send it to your inbox.&nbsp;Plus get great new recipes [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":17407,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-17401","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"_links":{"self":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/17401","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17401"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/17401\/revisions"}],"predecessor-version":[{"id":17408,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/17401\/revisions\/17408"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/17407"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17401"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17401"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17401"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}