This oven-baked Parmesan Zucchini Chips recipe is a crispy appetizer made with only TWO INGREDIENTS! These delicious parmesan zucchini crisps also add a nice crunch to salads or with soups and pasta instead of bread.
PARMESAN ZUCCHINI CHIPS
On the menu, today are baked parmesan zucchini chips.
Instead of baked slices, this recipe uses shredded zucchini along with the parmesan cheese giving you lovely round zucchini crisps.
These crisp zucchini chips can be eaten as-is for a snack. They are also a fantastic garnish for salads – try with arugula and a balsamic dressing! Another way to enjoy this zucchini chips recipe is alongside pasta. Skip the basket of bread and have these low-carb veggie crisps instead.
Something like this Quinoa with Ground Beef Bolognese would be delicious with these crisps.
If you want to keep it vegetarian – this Walnut Tomato Spaghetti Sauce is also a lovely pairing for these crispy oven-baked zucchini chips.
WHAT YOU NEED FOR BAKED ZUCCHINI CHIPS
What ingredients do you need to make these zucchini chips in the oven:
- freshly shredded zucchini
- freshly grated parmesan cheese (treat yourself to the real stuff!)
Special diets love these keto parmesan zucchini chips!
They are made without any breading like panko, so people who eat a gluten-free diet can enjoy these shredded zucchini appetizers too.
These tasty discs come out of the oven all crispy and delicious.
It is so hard to wait the five minutes for them to cool down.
This is a great recipe for all of that summer zucchini that will be bursting out of those gardens right about now.
It is making it’s way to farmers’ markets and store shelves so now you have a great recipe for that healthy zucchini.
Looking for zucchini boat recipes? These Zucchini Tuna Melts are always a favorite!
MORE RECIPES MADE WITH PARMESAN CHEESE:
Originally posted November 29, 2013. Updated July 08, 2020
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This oven-baked Parmesan Zucchini Chips recipe is a crispy appetizer made with only TWO INGREDIENTS! These delicious parmesan zucchini crisps also add a nice crunch to salads or with soups and pasta.
- 1 cup shredded parmesan use the real stuff!
- ½ cup shredded zucchini
Preheat oven to 375 and line a baking sheet with parchment
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 tea 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 drops 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.
Enjoy as chips or as a cracker with salad soups or pasta. Can be stored in a sealed container in the fridge for up to five days. To reheat - place them on a parchment-lined baking sheet and heat at 375 for 2-3 minutes.