Zucchini Parmesan Crisps

A hand holding a zucchini parmesan crisp.

These Zucchini Parmesan Crisps are a savory and healthy recipe that perfectly combines the natural goodness of zucchini with the richness of Parmesan cheese. Enjoy these flavorful crisps as a crunchy addition to salads and soups or a satisfying anytime snack!

Course Appetizer, Snack

Cuisine American

Prep Time 20

Cook Time 10

Resting time 5

Total Time 35

Servings

Calories 67kcal

Author Sharon Rhodes

Ingredients

1 cup shredded parmesan cheese use the real stuff!
½ cup shredded zucchini

Instructions

Preheat oven to 375 and line a baking sheet with parchment paper.
Press the liquid from the shredded zucchini by laying down a few pieces of paper towel on a cutting board and placing the shredded zucchini on top of it. Cover with another few pieces of paper towel and press down with your hands to squeeze out the moisture. You could also use clean kitchen towels for this!
Transfer the squeezed dry zucchini to a medium mixing bowl and add the shredded parmesan. Combine the well by mixing with your fingers.
Spoon heaping tablespoons of the mixture onto the prepared baking sheet. There should be enough for five rows of three.
Gently even out the piles until they are flat.
Bake for 8-10 minutes, until the chips are sizzling, the cheese has almost all but melted and the edges are starting to brown. Be careful not to burn them.
Allow the chips to rest on the baking sheet for about 5 minutes.

Video

Notes

Storage tips

Store any leftovers in an airtight container at room temperature for 1-2 days. Any longer and they start to lose that crunchy, crisp texture.

Also, avoid refrigeration as that could also make them soft.

To reheat - place them on a parchment-lined baking sheet and heat at 375 for 2-3 minutes.

Nutrition