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Crispy Parmesan Zucchini Chips

These crispy zucchini chips are a guilt-free alternative to traditional potato chips, delivering satisfying crunch and flavor without the carbs.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

For the Chips
  • 3 medium medium zucchini (about 1.5 pounds total) Choose firm zucchini without soft spots.
  • 1/2 cup finely grated Parmesan cheese Freshly grated Parmesan is preferred.
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil (optional, for extra crispiness) Helps seasonings stick.
Optional Seasonings
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ranch seasoning mix
  • 1/2 teaspoon onion powder
  • Lemon zest for brightness

Method
 

Preparation
  1. Preheat the oven to 225°F (107°C).
  2. Wash zucchini thoroughly, trim off both ends, and slice using a mandoline or sharp knife to 1/8-inch thickness.
  3. Lay zucchini slices in a single layer on paper towels and sprinkle lightly with salt. Let sit for 10 minutes.
  4. Blot slices with additional paper towels to remove moisture.
Seasoning and Coating
  1. Combine grated Parmesan, garlic powder, Italian seasoning, black pepper, and remaining salt in a bowl.
  2. If using olive oil, drizzle over the dried zucchini slices and toss gently.
  3. Sprinkle the Parmesan mixture over the slices gradually while tossing to ensure even coating.
Baking
  1. Line baking sheets with parchment paper and arrange zucchini slices in a single layer without touching.
  2. Bake for 1 hour, then flip each chip carefully with a thin spatula. Return to the oven for another 45-60 minutes until golden brown and crispy.
  3. Check chips every 30 minutes after the first hour and rotate baking sheets if needed.
  4. Remove finished chips and let others continue baking as needed.
Cooling and Storing
  1. Let chips cool completely on wire racks to allow air circulation.
  2. Store cooled chips in an airtight container with a paper towel at the bottom for up to 2-3 days at room temperature.

Notes

Chips will continue to crisp as they cool. For variations, try adding different seasonings.