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Move over greasy potato chips—Parmesan Zucchini Chips are here to change your snack game! These oven-baked veggie chips are ultra-crispy, loaded with real Parmesan cheese, and bursting with savory flavor. Whether you’re looking for a keto appetizer, a low-carb snack, or a gluten-free party bite, this recipe is a winner.
Made with just a few wholesome ingredients, Parmesan zucchini chips are a healthier alternative to fried snacks. They’re simple to make, naturally gluten-free, and ideal for meal prep or munching straight from the tray.
🧀 Why You’ll Love These Parmesan Zucchini Chips
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Low-Carb & Keto-Friendly: Only a few net carbs per serving
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High-Flavor, Low-Guilt: Packed with cheesy, salty goodness
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Perfectly Crispy: No soggy chips here—just thin, golden edges
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Kid-Approved & Adult-Addictive: Great for lunchboxes or happy hour
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Great for Meal Prep: Make a batch and snack all week
These are the kind of chips that disappear before they even cool completely. Trust us—double the recipe.
🧾 Ingredients You’ll Need
This recipe uses only a handful of simple, keto-friendly ingredients:
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2 medium zucchinis, sliced into 1/8-inch rounds
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1 tablespoon olive oil
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½ cup freshly grated Parmesan cheese (not pre-shredded)
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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¼ teaspoon dried oregano or Italian seasoning
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Sea salt & cracked black pepper, to taste
💡 Freshly grated Parmesan is key—it melts and crisps better than pre-packaged cheese blends.
🔧 Kitchen Tools
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Mandoline slicer or sharp chef’s knife
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Mixing bowl
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Paper towels or a clean cloth
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Baking sheet
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Parchment paper or silicone baking mat
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Cooling rack (optional for extra crispness)
👩🍳 How to Make Parmesan Zucchini Chips
Step 1: Slice the Zucchini
Use a mandoline for even, ultra-thin slices. Aim for 1/8 inch or thinner. Uniform slices bake evenly and crisp up better.
Step 2: Remove Moisture
Zucchini contains a lot of water, so removing moisture is key to crispy chips.
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Lay slices on paper towels and sprinkle lightly with sea salt
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Let sit for 10–15 minutes
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Pat dry thoroughly with a second towel
This prevents soggy chips and helps them bake faster.
Step 3: Season and Toss
In a large bowl, combine zucchini slices, olive oil, garlic powder, onion powder, and herbs. Toss until evenly coated.
Then sprinkle in freshly grated Parmesan and gently toss again. The cheese should coat the slices, not clump.
Step 4: Arrange on Baking Sheet
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
Arrange zucchini slices in a single layer, not touching. Lightly press any extra cheese on top of each slice.
For extra crispness, bake the chips on a cooling rack set over a tray to allow air circulation.
Step 5: Bake to Crispy Perfection
Bake for 20–25 minutes, flipping halfway. Chips should be golden brown and crisp at the edges. Some Parmesan will melt and form cheesy halos—that’s the best part!
⏱️ Keep an eye on them in the last 5 minutes. Some slices may cook faster than others.
Step 6: Cool & Enjoy
Let chips cool on a wire rack or the baking sheet for 5–10 minutes. They’ll crisp up more as they cool.
Serve immediately or store for later.
🧂 Flavor Variations
These Parmesan zucchini chips are endlessly customizable:
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Spicy Kick: Add a pinch of cayenne or red chili flakes
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Lemon Herb: Add lemon zest and thyme
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“Cheesy Ranch”: Use dried dill, parsley, and onion powder with Parmesan
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Dairy-Free Option: Use nutritional yeast instead of Parmesan for a vegan twist
🥗 Serving Ideas
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Appetizer Platter: Serve with guacamole, tzatziki, or Greek yogurt dip
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Lunchbox Snack: Great for kids and adults alike
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Keto Crunch Craving: A crunchy topping for soups or salads
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Movie Night Treat: Pair with other veggie-based snacks
📦 Storage Tips
How to Store
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Store fully cooled chips in an airtight container
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Line the container with paper towels to absorb moisture
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Keep at room temperature for up to 3 days
How to Re-Crisp
If chips soften, reheat at 250°F (120°C) for 5–8 minutes to restore crunch.
🧠 Frequently Asked Questions (FAQs)
❓Can I make these chips dairy-free?
Yes! Substitute nutritional yeast for Parmesan. You’ll still get a cheesy flavor with fewer carbs and no dairy.
❓Why are my zucchini chips soggy?
Most common reasons:
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Slices too thick
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Didn’t remove enough moisture
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Oven temp too low
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Not enough baking time
Drying the zucchini well and using a wire rack during baking helps a lot.
❓Are Parmesan zucchini chips keto?
Absolutely. Zucchini is low in carbs, and Parmesan is high in fat and protein—making this recipe perfect for ketogenic and low-carb diets.
❓Can I make these in an air fryer?
Yes! Air fry at 375°F (190°C) for 8–10 minutes, checking frequently to prevent burning.
❓Can I use yellow squash instead of zucchini?
Yes. Yellow squash has a similar texture and moisture content, and works well in this recipe.
✍️ Final Thoughts
Parmesan Zucchini Chips are more than just a snack — they’re a flavor-packed, crispy, low-carb treat that fits into just about any diet. Whether you’re prepping healthy lunches, building a keto charcuterie board, or just looking to satisfy a crunchy craving, this recipe is simple, adaptable, and incredibly rewarding.
Once you make these once, they’ll become a regular on your snack menu. Crunchy, cheesy, and clean—what more could you ask for?
