Description
These Parmesan Zucchini Chips are crispy, cheesy, and packed with flavor! They make a healthy, low-carb alternative to potato chips, perfect for snacking, appetizers, or a side dish.
Ingredients
Units
Scale
2 medium zucchini, sliced into 1/4-inch rounds
1 tbsp olive oil
1/2 cup (50g) grated Parmesan cheese
1/2 cup (60g) panko or regular breadcrumbs (use almond flour for keto)
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
Instructions
Step 1: Preheat & Prepare
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Slice zucchini into ¼-inch thick rounds.
Step 2: Coat the Zucchini
- In a bowl, toss zucchini slices with olive oil.
- In another bowl, mix Parmesan, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
- Coat each zucchini slice with the Parmesan mixture, pressing lightly to stick.
Step 3: Bake
- Arrange zucchini slices on the prepared baking sheet in a single layer.
- Bake for 20-25 minutes, flipping halfway, until golden brown and crispy.
Step 4: Serve & Enjoy
- Serve warm with ranch dressing, marinara, or garlic aioli!
Notes
- Air Fryer Option: Cook at 375°F (190°C) for 10-12 minutes, shaking halfway.
- Make It Keto: Use almond flour instead of breadcrumbs.
- Extra Crispy: Broil for 1-2 minutes at the end of baking.
- Storage: Best enjoyed fresh but can be stored in the fridge for 2 days.