Craving a light and crispy snack that’s both satisfying and healthy? These Parmesan Crusted Zucchini Chips are the perfect solution! Made with thinly sliced zucchini coated in a blend of Parmesan cheese and spices, these baked chips are a low-carb, guilt-free alternative to traditional potato chips. Whether you’re looking for a snack to munch on during movie night, or a crunchy side dish to serve with sandwiches, these zucchini chips will hit the spot without the extra calories. The best part? They’re baked to golden perfection, giving you a deliciously crispy texture without the need for frying.
Ingredients:
- 2 medium zucchini, thinly sliced
- 1 cup grated Parmesan cheese
- ½ cup almond flour (optional, for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- Olive oil spray (for greasing the baking sheet)
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper. Lightly spray the paper with olive oil spray to prevent sticking.
Step 2: Slice the Zucchini
Using a mandoline slicer or sharp knife, thinly slice the zucchini into ¼ inch rounds. The thinner the slices, the crispier the chips will be, but avoid making them too thin, or they might burn.
Step 3: Prepare the Parmesan Coating
In a shallow bowl, mix together the Parmesan cheese, almond flour (if using), garlic powder, paprika, oregano, salt, and black pepper.
Step 4: Whisk the Eggs
In a separate shallow dish, crack the eggs and whisk them until smooth.
Step 5: Coat the Zucchini Slices
Dip each zucchini slice into the whisked eggs, allowing any excess egg to drip off. Then press each slice into the Parmesan mixture, ensuring it’s well coated on both sides. Place the coated slices in a single layer on the prepared baking sheets.
Step 6: Bake the Zucchini Chips
Place the trays in the preheated oven and bake for 20-25 minutes, flipping the zucchini slices halfway through to ensure even browning. Keep an eye on the chips towards the end of the cooking time to prevent burning. They should be golden and crispy when done.
Step 7: Cool and Serve
Once baked, remove the chips from the oven and let them cool for a few minutes on the trays. They will crisp up further as they cool. Serve immediately or store for later.
COOKING Notes:
- Almond flour: Adding almond flour is optional, but it helps to add an extra crunchy texture. If you’re looking to keep it completely low-carb and nut-free, you can omit the almond flour and use only Parmesan.
- Even slicing: Consistent thickness is key to achieving evenly baked chips. Using a mandoline slicer ensures the zucchini rounds are uniform, helping them cook at the same rate.
- Crispiness: For even crispier chips, use a wire rack on the baking sheet to allow for better air circulation around the zucchini slices.
Serving Suggestions:
These Parmesan Crusted Zucchini Chips are great served on their own as a snack or appetizer. You can pair them with your favorite dips like ranch dressing, hummus, or even a zesty marinara sauce for added flavor. They also make a great crunchy topping for salads or as a side to sandwiches and wraps.
Tips:
- Storage: If you have any leftovers, store the zucchini chips in an airtight container. However, for the best texture, enjoy them fresh out of the oven as they tend to lose their crispiness over time.
- Add extra flavor: Feel free to mix up the seasoning! Try adding Italian seasoning, cayenne pepper for a spicy kick, or even a bit of nutritional yeast for a dairy-free cheesy flavor.
- Air fryer option: You can make these zucchini chips in an air fryer. Cook at 400°F (200°C) for 10-12 minutes, flipping halfway through.
Prep Time:
15 minutes
Cooking Time:
20-25 minutes
Total Time:
35-40 minutes
Nutritional Information (Per Serving):
- Calories: 140
- Protein: 8g
- Sodium: 420mg
- Carbohydrates: 5g
- Fat: 10g
- Fiber: 2g
Conclusion:
These Parmesan Crusted Zucchini Chips are the ultimate low-carb, crispy snack that’s packed with flavor and crunch. Not only are they simple to make, but they’re also a much healthier alternative to traditional chips. Perfect for those on a keto or low-carb diet, these chips satisfy your cravings for something crunchy without the guilt. With the combination of Parmesan and spices, every bite is savory, cheesy, and irresistibly crispy. Whether you’re serving them as a snack, an appetizer, or a side dish, these zucchini chips are sure to be a hit!
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Parmesan Crusted Zucchini Chips Recipe
- Total Time: 35-40 minutes
Ingredients
- 2 medium zucchini, thinly sliced
- 1 cup grated Parmesan cheese
- ½ cup almond flour (optional, for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- Olive oil spray (for greasing the baking sheet)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper. Lightly spray the paper with olive oil spray to prevent sticking.
Step 2: Slice the Zucchini
Using a mandoline slicer or sharp knife, thinly slice the zucchini into ¼ inch rounds. The thinner the slices, the crispier the chips will be, but avoid making them too thin, or they might burn.
Step 3: Prepare the Parmesan Coating
In a shallow bowl, mix together the Parmesan cheese, almond flour (if using), garlic powder, paprika, oregano, salt, and black pepper.
Step 4: Whisk the Eggs
In a separate shallow dish, crack the eggs and whisk them until smooth.
Step 5: Coat the Zucchini Slices
Dip each zucchini slice into the whisked eggs, allowing any excess egg to drip off. Then press each slice into the Parmesan mixture, ensuring it’s well coated on both sides. Place the coated slices in a single layer on the prepared baking sheets.
Step 6: Bake the Zucchini Chips
Place the trays in the preheated oven and bake for 20-25 minutes, flipping the zucchini slices halfway through to ensure even browning. Keep an eye on the chips towards the end of the cooking time to prevent burning. They should be golden and crispy when done.
Step 7: Cool and Serve
Once baked, remove the chips from the oven and let them cool for a few minutes on the trays. They will crisp up further as they cool. Serve immediately or store for later.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 140
- Sodium: 420mg
- Fat: 10g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 8g