Crispy Parmesan Zucchini Chips
These Crispy Parmesan Zucchini Chips are thin zucchini rounds pressed to remove moisture, then baked low and slow with parmesan, garlic, and smoked paprika for a genuinely crispy, no-breading snack.
Servings: 6 servings
Calories: 42kcal
Cost: $1.68 or $0.28/serving
Equipment
Ingredients
- 3 medium zucchini sliced into ⅛ inch rounds
- avocado oil spray
- 2 tbsp grated Parmesan cheese
- 1 tsp kosher salt
- 1 tsp garlic powder
- ½ tsp smoked paprika
Instructions
- Preheat your oven to 250℉.
- Carefully using a mandoline slicer, slice the zucchini into ⅛ inch rounds (about 4mm). Place them in an even layer on a baking sheet lined with paper towels.
- Cover with more paper towels, and use another baking sheet to press down firmly on them to squeeze out moisture.
- Transfer the squeezed zucchini rounds to a large parchment-lined baking sheet, making sure they are in a single layer. Spray with avocado oil spray evenly, the place in the oven for 90 minutes.
- After 90 minutes of baking, remove from oven and sprinkle evenly with the parmesan cheese, salt, garlic powder, and smoked paprika. Return to the oven for 10 minutes.
- After 10 minutes, check the zucchini. Remove any zucchini chips from the baking sheet that are golden and crispy (not all will be done). Return the zucchini chips to the oven for 10 more minutes.
- Repeat step 6, checking every 10 minutes, until all the zucchini chips are done.
- Allow to cool, then serve!
Nutrition
Calories: 42kcal | Carbohydrates: 3g | Protein: 2g | Fat: 3g | Sodium: 220mg | Fiber: 1g
