Today I have a super simple recipe for you guys. One that I always come back to when in need of a snack and that my friends request time after time.
Even those who claim to dislike zucchini pop these little babies in their mouth as fast as humanly possible.
To be honest, even I don’t have self-control with these Parmesan Zucchini Chips, good thing they are ultra light and packed with goodness.
There are no breadcrumbs in this recipe, which makes these chips a gluten-free and guilt-free snack that you can enjoy anytime you want.
By baking at a relatively high temperature, the zucchini gets nice and soft, with an almost creamy texture, while the Parmesan turns crispy and golden brown. Thin rounds of crispy goodness.
These little suckers are a highly addictive snack that is simple to make with just few ingredients.
Parmesan Zucchini Chips Print this recipe!
Ingredients
Serves 4
2 medium zucchini (about 1 lb in total), sliced into ⅛-inch thick rounds
2 tablespoons vegetable oil (I used olive oil)
1 ½ teaspoons salt, divided
½ teaspoon garlic powder
½ teaspoon dried thyme
¼ teaspoon ground black pepper
¼ cup grated Parmesan cheese
Directions
Preheat oven to 425°F (220°C) and place a rack in the middle.
Line a baking sheet with parchment paper, lightly grease, and set aside.
Place zucchini slices in a colander, sprinkle with salt 1 teaspoon of salt, and let sit about 20 minutes. Rinse well and pat dry.
In a small bowl mix remaining ½ teaspoon of salt, garlic powder, thyme, black pepper, and Parmesan cheese.
Arrange zucchini slices in a single layer on the prepared baking sheet and brush with oil.
Bake for 15 minutes.
Remove the baking sheet from the oven, flip zucchini slices, and sprinkle with Parmesan mixture.
Return to the oven and bake for further 15 minutes, or until the zucchini are browned and crisp.
Nutrition facts
One serving yields 106 calories, 9 grams of fat, 5 grams of carbs, and 3 grams of protein.
2 tablespoons vegetable oil (I used olive oil)
1 ½ teaspoons salt, divided
½ teaspoon garlic powder
½ teaspoon dried thyme
¼ teaspoon ground black pepper
¼ cup grated Parmesan cheese
Directions
Preheat oven to 425°F (220°C) and place a rack in the middle.
Line a baking sheet with parchment paper, lightly grease, and set aside.
Place zucchini slices in a colander, sprinkle with salt 1 teaspoon of salt, and let sit about 20 minutes. Rinse well and pat dry.
In a small bowl mix remaining ½ teaspoon of salt, garlic powder, thyme, black pepper, and Parmesan cheese.
Arrange zucchini slices in a single layer on the prepared baking sheet and brush with oil.
Bake for 15 minutes.
Remove the baking sheet from the oven, flip zucchini slices, and sprinkle with Parmesan mixture.
Return to the oven and bake for further 15 minutes, or until the zucchini are browned and crisp.
Nutrition facts
One serving yields 106 calories, 9 grams of fat, 5 grams of carbs, and 3 grams of protein.
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These look fabulous!. I will try them and let you know how good they were!! Thank you so much!!
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