Baked Parmesan Zucchini Chips – a healthy and flavorful snack that is a great way to get more veggies on your plate.
Zucchini season might be wrapping up at the time I’m writing this, but I know there are still people out there who have plenty of this vegetable.
There are a couple ways you can make these parmesan zucchini chips. There’s a slightly longer way, that is made easier when you slice the zucchini very thinly and probably requires a mandolin unless you have a really steady hand. I have neither of these things, so I sliced them as thin as I could by hand.
(Now imagine all of those zucchini slices sliding off the cutting board as I pick it up and move it to the kitchen. Because that’s what happened.)
If you want the real “chip” (i.e. crunchy/crispy) quality, you will need to cut these thinner than pictured or bake for a long time at a lower temperature. (Kind of like my apple chips).
Another (quicker) option is to bake at a higher temperature, maybe turn the broiler on for a couple minutes and enjoy as a side item instead of a real chip. The pictures show this version. This can have varying levels of success with how crisp your zucchini chips turn out to be, but they are still delicious as long as they aren’t made ahead of time. (I didn’t have much luck re-heating them, they tend to get soggy).
In the recipe I’ll tell you how to make both versions. I call them both “chips” for lack of a better word, but if you make the quick version they will be best right out of the oven and not be as crunchy. To achieve real chip status you’ll need to do the longer baking time OR use bread crumbs to cover the zucchini chips before baking.
Total baking time, especially for the the crispier version will depend on how thin you can slice your zucchini. The thinner the slices, the more risk for burning, so keep an eye on them!
Baked Parmesan Zucchini Chips
Baked Parmesan Zucchini Chips - a healthy and flavorful snack that is a great way to get more veggies on your plate.
Ingredients
- 1 zucchini, cut into 1/4 inch slices (or smaller if you have a mandolin)
- 1 tablespoon olive oil
- 1/4 cup shredded parmesan cheese
- garlic salt, to taste
- pepper, to taste
Instructions
Option 1: Not as crispy, good as a veggie side
- Arrange zucchini slices on a baking sheet lined with parchment paper.
- Drizzle with olive oil, top with parmesan cheese.
- Bake at 400°F for about 20 minutes or until cheese is melted and lightly browned. Option to turn on broiler for a couple minutes at the end for an extra crisp, but be sure to keep a close eye on them so they don't burn.
- Top off with garlic salt and pepper as desired, and serve immediately.
Option 2: These will be crispier and more "chip-like"
- Arrange zucchini slices on a baking sheet lined with parchment paper.
- Drizzle with olive oil.
- Bake at 225°F for about 30 minutes. Flip over and top with parmesan cheese. Bake for another 30 minutes, or until crispy.
- Top off with garlic salt and pepper as desired.
Notes
Baking time will depend on how thinly you slice your zucchini. Keep an eye out for burning! The thinner the slice, the more crispy the end result will be - no matter what thickness you cut them, make sure they are cut uniformly.
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Nutrition Information:
Yield:
4Serving Size:
1/4 zucchiniAmount Per Serving: Calories: 60Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 186mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 3g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
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