Crispy Zucchini Parmesan Crisps
Looking for a snack that’s crispy, cheesy, and actually good for you? Let me introduce you to these irresistible zucchini parmesan crisps! These baked veggie chips are like potato chips’ healthy cousin – crispy on the outside, tender inside, and loaded with savory parmesan flavor. You won’t believe these keto-friendly crisps take just 15 minutes to prep and transform humble zucchini into a crave-worthy snack that even picky eaters love.
Ingredients
- 2 medium zucchini, sliced 1/8-inch thick
- 1 cup freshly grated parmesan cheese
- ½ cup panko breadcrumbs (optional for keto version)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: Red pepper flakes for heat
- For Caramelized Zucchini (optional):
- 1 cup panko breadcrumbs
- 2 large eggs
- ½ cup all-purpose flour
Instructions
Prep (15 minutes):
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Slice zucchini into 1/8-inch thick rounds and pat them dry with paper towels to remove excess moisture.
- Grate fresh parmesan cheese.
Season & Coat:
- Toss zucchini slices with olive oil.
- Mix parmesan cheese, panko breadcrumbs (skip for keto), garlic powder, salt, and pepper in a separate bowl.
- Coat zucchini slices evenly with the parmesan mixture.
Arrange & Bake:
- Arrange the zucchini slices on the baking sheet in a single layer, ensuring they don’t overlap.
- Bake for 15-20 minutes until golden and crispy, flipping halfway through for extra crunch.
Final Steps:
- Remove from the oven and cool on a wire rack for 5 minutes.
- Add final seasoning if desired and serve warm for the best crunch.
Notes
- For the keto version, skip the breadcrumbs and double the parmesan cheese.
- For extra crispiness, use a preheated pizza pan and slice zucchini extra thin.
- You can serve the crisps with marinara sauce, garlic aioli, or a tangy ranch dip.
- Store leftovers in a paper towel-lined airtight container for up to 2 days.