Zucchini chips are coated in buffalo sauce, breaded in parmesan cheese and panko breadcrumbs, then pan fried for a deliciously easy and crispy appetizer recipe!
In a shallow bowl, whisk together the eggs and buffalo sauce, set aside.
In another large shallow bowl, or a large rimmed plate, combine the panko breadcrumbs and parmesan cheese.
Dip the zucchini slices in the buffalo egg mixture, drip off any excess liquid, then dip the zucchini in the parmesan panko breadcrumbs until well coated on all sides, set aside.
Heat the vegetable oil in a large skillet over high heat.
Add the zucchini chips to the hot oil and pan fry for 2-3 minutes per side.
Remove from the oil and place on a wire rack.
Serve with blue cheese or ranch dressing on the side for dipping.