Crispy Parmesan Zucchini Chips

Ingredients

• 2 medium zucchini, thinly sliced (about 2–3 mm)
• ½ cup finely grated Parmesan cheese
• ¼ cup breadcrumbs or almond flour
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• ¼ teaspoon paprika
• ¼ teaspoon black pepper
• ¼ teaspoon salt, or to taste
• 1 tablespoon olive oil
• Cooking spray, as needed
• 1 tablespoon fresh parsley, chopped, for garnish

Optional Nut Information 🌰

This recipe does not require nuts if you use regular breadcrumbs.

For a nut-based, low-carb/keto option:

• Replace breadcrumbs with ¼ cup almond flour.
• Almonds are tree nuts and should be avoided by anyone with an almond/tree-nut allergy.
• Parmesan itself is not a nut; it is a dairy cheese.
• For a completely nut-free version, use regular breadcrumbs or finely crushed pork rinds instead of almond flour.

Instructions

1. Preheat oven: Heat oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly spray it.
2. Slice zucchini: Cut zucchini into very thin, even rounds. Pat both sides thoroughly with paper towels to remove excess moisture.
3. Make coating: In a bowl, combine Parmesan, breadcrumbs or almond flour, garlic powder, Italian seasoning, paprika, black pepper, and salt.
4. Coat: Lightly brush zucchini slices with olive oil. Press each slice into the Parmesan mixture, coating both sides as much as possible.
5. Arrange: Place slices in a single layer on the baking sheet. Don’t overlap them.
6. Bake: Bake for 15–20 minutes, turning once halfway through, until golden brown and crisp around the edges.
7. Extra crispiness: For even crispier chips, broil for 1–2 minutes at the end, watching carefully so the Parmesan doesn’t burn.
8. Cool: Let the chips cool on the baking sheet for 5 minutes. They become crispier as they cool.
9. Serve: Garnish with fresh parsley and serve immediately.

🌟 Air Fryer Method

• Preheat air fryer to 375°F (190°C).
• Arrange zucchini slices in a single layer.
• Air fry for 8–12 minutes, turning halfway through.
• Cook in batches if necessary so the chips don’t overlap.

🥣 Dipping Sauce

Creamy Garlic Dip

• ½ cup Greek yogurt
• 1 tablespoon mayonnaise
• ½ teaspoon garlic powder
• 1 teaspoon lemon juice
• 1 tablespoon chopped parsley
• Salt and black pepper to taste

Mix everything together and refrigerate for 10–15 minutes before serving.

Nutrition — Approx. Per Serving

Based on 4 servings and regular breadcrumbs; actual values vary by ingredients.

• Calories: ~150
• Protein: ~9 g
• Carbohydrates: ~8 g
• Fat: ~9 g
• Fiber: ~2 g
• Net Carbs: ~6 g

❓ Q&A

Q: How do I make zucchini chips extra crispy?
A: Slice them very thin, pat them dry extremely well, avoid overcrowding the pan, and allow them to cool for a few minutes after baking.

Q: Why did my zucchini chips turn soggy?
A: Zucchini contains a lot of water. Thick slices, insufficient drying, or overcrowding can cause steaming instead of crisping.

Q: Can I make these keto-friendly?
A: Yes. Use almond flour or crushed pork rinds instead of breadcrumbs and check that your Parmesan contains no added starches.

Q: Can I make them without nuts?
A: Absolutely. Use regular breadcrumbs or crushed pork rinds instead of almond flour.

Q: Can I prepare them ahead of time?
A: They are best freshly baked. If they soften, reheat them in an air fryer or oven for a few minutes to restore crispness.

Q: Can I use pre-shredded Parmesan?
A: Freshly grated Parmesan generally melts and browns better, so it is the preferred choice.

Q: Are zucchini chips gluten-free?
A: Yes, if you use certified gluten-free breadcrumbs or almond flour.

Q: Can I freeze them?
A: Freezing is not recommended because zucchini’s high water content can make the chips soft after thawing.