Here’s a simple, crispy recipe for Parmesan Zucchini Chips—perfect as a snack, side dish, or healthy alternative to chips. 🥒🧀
🥒🧀 Parmesan Zucchini Chips
🧾 Ingredients (2–4 servings)
- 2 medium zucchinis, thinly sliced (about 3 mm / ⅛ in)
- 2 tbsp olive oil
- ½ cup grated Parmesan cheese (finely grated works best)
- ½ tsp garlic powder
- ½ tsp paprika (optional)
- Salt and black pepper, to taste
👩🍳 Instructions
1️⃣ Preheat Oven
- Preheat oven to 220 °C / 425 °F.
- Line a baking sheet with parchment paper.
2️⃣ Season Zucchini
- Pat zucchini slices dry with paper towels (very important for crispiness).
- Toss with olive oil, garlic powder, paprika, salt, and pepper.
3️⃣ Add Parmesan
- Sprinkle Parmesan evenly over the zucchini slices, or dip each slice lightly into Parmesan.
4️⃣ Bake
- Arrange slices in a single layer (don’t overlap).
- Bake 18–22 minutes, flipping halfway, until golden and crispy.
5️⃣ Cool & Serve
- Let chips cool for 2–3 minutes to crisp up fully.
- Serve immediately.
⭐ Tips for Extra Crispiness
- Use fresh, firm zucchini (not watery).
- Slice evenly using a mandoline if possible.
- Finely grated Parmesan crisps better than shredded.
- For ultra-crispy chips, bake on a wire rack placed over the baking sheet.
🔁 Variations
- Air fryer: 190 °C / 375 °F for 8–10 minutes, shaking halfway.
- Italian style: add dried oregano or basil.
- Spicy: add chili flakes or cayenne.
If you want, I can also give a cheesy ranch or garlic herb version, or a low-sodium option that still stays crispy.
