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
2 medium zucchini (approx. 300–350 g), sliced into 4–5 mm rounds
60 ml (1/4 cup) olive oil
65 g (2/3 cup) grated parmesan cheese
1.5 g (1/2 teaspoon) garlic powder
0.5 g (1/4 teaspoon) paprika
2.5 g (1/2 teaspoon) salt
Black pepper to taste (optional)
Instructions
Preheat oven to 190°C (375°F). Line or lightly grease one or two baking sheets.
In a bowl, whisk olive oil with salt, garlic powder, paprika, and optional pepper.
Toss zucchini slices in the seasoned oil until fully coated.
Arrange slices in a single layer on the baking sheets—don’t overlap.
Sprinkle parmesan cheese on each slice.
Bake for 15–17 minutes until golden and crisp.
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