Description
Crispy baked zucchini chips seasoned with garlic and Parmesan cheese.
Ingredients
Scale
- 2 medium zucchini
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 250 degrees Fahrenheit (120 degrees Celsius).
- Slice the zucchini very thinly, about 1/16 inch thick. A mandoline slicer works best for uniform thickness.
- In a large bowl, toss the zucchini slices with olive oil until lightly coated.
- In a separate small bowl, mix together the Parmesan cheese, garlic powder, salt, and pepper.
- Sprinkle the cheese mixture over the zucchini slices and toss gently to coat evenly.
- Arrange the zucchini slices in a single layer on baking sheets lined with parchment paper. Do not overlap the slices.
- Bake for 1 hour.
- Flip each chip over.
- Bake for another 30 to 60 minutes, or until the chips are dry and crisp. Baking time varies based on oven and chip thickness.
- Remove from the oven and let cool completely on the baking sheets before serving. They will crisp up more as they cool.
Notes
- For extra crispness, turn off the oven after the final baking time and leave the chips inside with the door slightly ajar for 15 minutes.
- Store cooled chips in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 min
- Cook Time: 1 hour 30 min
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 150
- Sugar: 3
- Sodium: 350
- Fat: 11
- Saturated Fat: 4
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 6
- Cholesterol: 10
Keywords: zucchini chips, baked chips, parmesan, garlic, low carb snack, vegetable chips