Baked Parmesan Zucchini Crisps
This light and crispy baked chip recipe is easy enough for anyone to make, and will certainly satisfy your craving, while eating healthy. What makes this recipe taste most like deep-fried potato chips are the zucchini chips' crispiness, due to how thinly they are cut and the amount of time they are baked and warmed. Customize the flavor of your chips by adding Parmesan cheese, garlic salt, oregano, cayenne pepper, or fresh cracked black pepper. Serve these chips with your favorite dip, alongside a sandwich or simply on their own.
2 large, wide zucchinis, cut into 1/4-inch-thick slices
2 TBSN grated Parmesan Cheese
Optional: garlic salt, fresh cracked black pepper, cayenne pepper, or onion salt
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Slicer, sharp knife, Colander, measuring spoons, measuring cups, parchment paper
Prep: 15 min, Sit 20 min
Cook: 30 min. Ready: 65 min Serves: 4
1. If preferred, remove skins from zucchini, but not necessary.
2. Use slicer to evenly slice potatoes less than 1/4” thick.
3. Preheat oven to 375 degrees F.
4. Lightly coat 2 rimmed baking sheets with olive oil cooking spray.
5. Arrange zucchini slices on prepared baking sheets, spacing them 1/4 inch apart. Lightly coat with olive oil cooking spray.
6. Sprinkle with Parmesan cheese. If preferred, sprinkle desired seasoning over the chips.
7. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 20 minutes. 8. Shut off power on the oven and allow the chips to finish baking for 15-20 minutes as the remaining moisture in the chips dehydrate and gain crispness.
9. Sprinkle with salt, if desired, before serving.
Total Fat: 8.5g Saturated Fat: 2.0g Cholesterol: 2mg Sodium: 311mg Potassium: 273mg Total Carbohydrates: 13.4g Dietary Fiber: 1.7g Protein: 4.2g Sugars: 2g