Oven-Baked Zucchini Chips

A crunchy, savory snack made from thinly sliced zucchini, lightly coated with garlic and Parmesan, and baked until crisp.

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Prep Time 15

Cook Time 2

Total Time 2 15

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 150

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

2 medium zucchinis Firm, not waterlogged.
1 cup grated Parmesan cheese Freshly grated melts best.
2 cloves garlic Minced or 1/2 teaspoon garlic powder as a substitute.
to taste Salt Start light — Parmesan is salty.
to taste Black pepper
for drizzling Olive oil Or use a neutral oil if you prefer.

Method

Preparation

Preheat the oven to 225°F (110°C) and move the rack to the middle position.
Trim the zucchini ends and slice into rounds about 1.5–2 millimeters thick.
In a bowl, mix the grated Parmesan, minced garlic, a small pinch of salt, and several grinds of black pepper.
Toss the zucchini slices with the cheese mixture until each round is lightly coated.
Line a baking sheet with parchment paper and arrange the zucchini in a single layer.
Drizzle or brush each slice lightly with olive oil.

Baking

Bake for 1 to 2 hours, checking at 60 minutes for doneness.
Let the chips cool on the baking sheet until fully crisp.
Transfer to a serving bowl.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 6gProtein: 7gFat: 12gSaturated Fat: 4gSodium: 200mgFiber: 2gSugar: 2g

Notes

For a dairy-free version, replace Parmesan with a finely ground mix of nutritional yeast and crushed almonds. Store cooled chips in an airtight container at room temperature for up to 2 days.

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