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These low carb zucchini parmesan chips are made with only 2 primary ingredients. They’re perfect for healthy snacking!
If you are looking for a quick, delicious snack that satisfies your salty crunch cravings without breaking your low carb or gluten free goals, these parmesan zucchini chips are the ultimate solution. Made with just two main ingredients, they prove that phenomenal flavor and satisfying texture don’t require a long list of groceries or complicated prep.
The secret to their incredible crispiness lies in the simple layering method. Start by making small mounds or a generous base layer of freshly grated parmesan cheese directly on a parchment lined baking sheet.
Pop the tray into the oven for just 15 minutes, and watch the magic happen. As it bakes, the parmesan melts and crisps into a golden, sturdy crust that locks onto the tender zucchini.
If you like this recipe, you will also love my Crispy Parmesan Mushroom Chips or my Crispy Brussel Sprout Chips.
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2 Ingredient Zucchini Parmesan Chips (Low Carb)
Equipment
- 12×17 inch baking sheet
Ingredients
- 2 medium zucchini, cut into coins
- 7 oz shredded parmesan cheese
- salt, garlic powder, onion powder + paprika, to taste
- Dip: Lazy Tzatziki
Instructions
- Preheat oven to 400℉. Line an 12×17 inch baking sheet with parchment paper.
- Lay the zucchini coins flat on some paper towels. Sprinkle with salt and allow to sit for 15-20 minutes. Grab a paper towel and wipe off the moisture and salt.
- Sprinkle the parmesan cheese on the tray to form an even layer.
- Slice your zucchini into regular coins. Place them on top of the parmesan cheese to form a uniform layer-mine were touching. LIGHTLY spray or brush the tops with olive oil. Sprinkle with salt, garlic powder, onion powder and paprika. Bake for 15-17 minutes or until the edges are mostly brown and the middle is golden brown. Allow to cool for a few minutes and tear into chips with your hands. Enjoy!
Notes
- Store leftovers in an airtight container your fridge for up to 4 days.
- You can use a hand held mandoline for your zucchini, but don’t cut them too thin or thick.