2 Ingredient Zucchini Parmesan Chips (Low Carb)
These low carb zucchini parmesan chips are made with only 2 primary ingredients. They're perfect for healthy snacking!
Equipment
- 12x17 inch baking sheet
Ingredients
- 2 medium zucchini, cut into coins
- 7 oz shredded parmesan cheese
- salt, garlic powder, onion powder + paprika, to taste
Instructions
- Preheat oven to 400℉. Line an 12x17 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
You may also like these Crispy Parmesan Broccoli Chips
- 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.
Calories: 211kcal, Carbohydrates: 5g, Protein: 19g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 4g, Cholesterol: 34mg, Sodium: 803mg, Potassium: 301mg, Fiber: 1g, Sugar: 3g, Vitamin A: 583IU, Vitamin C: 18mg, Calcium: 603mg, Iron: 1mg
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