This method for making crispy baked zucchini chips starts by slicing zucchini into thin rounds, seasoning them with Parmesan, olive oil, and spices, and then baking them at a low heat until they’re perfectly crisp. They make a healthier, low-carb substitute for traditional potato chips.
Did you know? Parmesan cheese is packed with protein! It has 10g of protein per 1 oz serving.
You only need a handful of simple ingredients to whip up these zucchini chips and they’re a great alternative to store bought potato chips. The recipe card below has the exact measurements, but here’s a quick rundown:
- Olive oil spray: This is my go-to for its light, flavorful touch. You can also use avocado oil or melted butter if you prefer.
- Fresh zucchini: Opt for small, firm zucchinis to avoid excess water content.
- Seasonings: A mix of kosher salt, black pepper, and garlic powder does the trick.
- Grated Parmesan: Be sure to use finely grated Parmesan for the best results.
Instructions
- Prep the oven: Preheat it to 425°F and line a baking sheet with parchment paper designed for high heat. Spray the paper lightly with olive oil.
- Prepare the zucchini: Cut zucchini into ⅛-inch-thick rounds. Sprinkle ½ teaspoon of kosher salt over the slices, then place them in a colander. Let them sit for 30 minutes to draw out excess moisture. Rinse the slices and pat them dry with paper towels.
- Start baking: Arrange the zucchini in a single layer on the baking sheet and spray them with olive oil. Bake for 15 minutes. (See tips below for baking times.)
- Season and finish baking: Remove the sheet from the oven. Sprinkle the zucchini slices with the remaining salt, pepper, garlic powder, and Parmesan. Return them to the oven and bake for an additional 15-20 minutes, or until crisp and golden.
Tips for Success
- Salting step: Although salting the zucchini adds an extra step, it’s essential for drawing out moisture and achieving a crispy texture. Skipping this might result in delicious chips, but they won’t be as crispy.
- Baking time variation: Ovens can vary, so check the zucchini after 10 minutes. If they’ve started to brown, add the seasonings and cheese and bake for five more minutes. If they’re still soft and moist, continue baking for the full 15 minutes, then season and bake further until crisp. Some slices may cook faster than others—remove those as they’re ready and let the rest finish baking.
Storing Leftovers
Store any leftover chips in an airtight container in the fridge for up to 2-3 days. Keep in mind they’ll lose some crispiness, but reheating them in a 350°F oven for about 10 minutes can help restore some of the crunch.
Nutrition per Serving
- Serving Size: ¼ of the recipe
- Calories: 106 kcal
- Carbohydrates: 5 g
- Protein: 3 g
- Fat: 9 g
- Sodium: 260 mg
- Fiber: 1 g
- Sugar: 2 g