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Crispy Garlic Parmesan Zucchini Chips

Golden, oven-baked zucchini rounds crusted with parmesan and garlic. A healthy, low-carb alternative to potato chips that is perfectly crispy and addictive.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Healthy
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Chips
  • 2 medium zucchini sliced into 1/4 inch rounds
  • 2 tbsp olive oil
  • 0.5 cup Parmesan cheese grated
  • 0.5 cup Panko breadcrumbs (optional for extra crunch)
  • 1 tsp garlic powder
  • 0.5 tsp dried oregano or Italian seasoning
  • 0.25 tsp salt
  • 0.25 tsp black pepper freshly cracked
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Baking sheet
  • Parchment paper
  • Mandoline slicer or Knife
  • Mixing bowls

Method
 

  1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone mats.
  2. Wash zucchini and slice into uniform 1/4-inch thick rounds. Pat dry with paper towels.
  3. Place zucchini rounds in a large bowl and toss with olive oil to coat evenly.
  4. In a small bowl, mix Parmesan cheese, Panko (if using), garlic powder, oregano, salt, and pepper.
  5. Dip each oiled zucchini round into the cheese mixture, pressing to adhere, or toss all together for a rustic coating.
  6. Arrange rounds in a single layer on the prepared baking sheets. Ensure they do not overlap.
  7. Bake for 18-22 minutes, flipping halfway if desired, until the cheese is golden brown and crispy.
  8. Remove from oven and let sit for 5 minutes to crisp up further. Garnish with parsley and serve warm.

Notes

For keto/low-carb, omit the Panko and use only Parmesan cheese or mix with almond flour.