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El Cajon, California

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Reviewed Zucchini Parmesan Crisps

Aug 23, 2013 in Food Network Community Toolbox on

I just made this (my 8-yr-old daughter helped w/the breading) and it was a big hit. I baked these for 400 for 15 minutes and then 450 for 15 minutes more. Some came out more toasty than others--it's a good idea to rotate your baking sheet and to bake on the convection setting. I knew these would not crisp at 1/4 inch thick in the baking time state"

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