Description
These baked zucchini chips are crispy, cheesy, and totally guilt-free—perfect for healthy snacking without sacrificing flavor. Made with just a few simple ingredients, they’re low-carb, keto-friendly, and the ideal way to use up extra zucchini. Whether you’re packing lunchboxes, building snack boards, or just crushing a late-night craving, these chips will be your new go-to.
Ingredients
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2 medium zucchini (approx. 300–350 g), sliced into 4–5 mm rounds
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60 ml (1/4 cup) olive oil
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65 g (2/3 cup) grated parmesan cheese
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1.5 g (1/2 teaspoon) garlic powder
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0.5 g (1/4 teaspoon) paprika
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2.5 g (1/2 teaspoon) salt
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Black pepper to taste (optional)
Instructions
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Preheat oven to 190°C (375°F). Line or lightly grease one or two baking sheets.
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In a bowl, whisk olive oil with salt, garlic powder, paprika, and optional pepper.
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Toss zucchini slices in the seasoned oil until fully coated.
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Arrange slices in a single layer on the baking sheets—don’t overlap.
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Sprinkle parmesan cheese on each slice.
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Bake for 15–17 minutes until golden and crisp.
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Cool slightly and serve warm.
Notes
For best results, slice zucchini thin and evenly—use a mandoline if possible.
Avoid crowding the baking sheet to prevent steaming.
Use freshly grated Parmesan for ideal melting and flavor.
Watch closely near the end—browning happens fast.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Snack / Appetizer
- Method: Baking
- Cuisine: American / Mediterranean-inspired