Go Back
To make Garlic Parmesan Zucchini Chips, gather these ingredients: - 2 medium zucchinis, thinly sliced - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 tablespoon olive oil - Cooking spray (optional) These ingredients give the chips a crunchy and savory flavor. The Parmesan adds a rich taste, while garlic and spices bring out the best in zucchini. You can switch out some ingredients if needed. Use nutritional yeast instead of Parmesan for a vegan option. If you like heat, add cayenne pepper to the spice mix. You can also use any herbs you have on hand, like thyme or basil, instead of oregano. Each serving of these zucchini chips has about: - Calories: 120 - Protein: 6g - Carbohydrates: 5g - Fat: 9g - Fiber: 1g These chips are a great low-carb snack. They provide fiber and protein while being lower in calories than traditional chips. Enjoy them guilt-free! {{ingredient_image_1}} First, set your oven to 225°F (110°C). This low heat helps the zucchini chips get nice and crispy. Next, take a baking sheet and line it with parchment paper. The parchment paper makes cleanup a breeze and keeps the chips from sticking. In a large bowl, combine the following ingredients: - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper Mix these together well. This blend adds a burst of flavor to the chips. You want every bite to be tasty, so make sure it’s well combined. Now, take 2 medium zucchinis and slice them thinly. Add the slices to the bowl with the seasoning. Drizzle 1 tablespoon of olive oil over the zucchini. Toss them gently. You want each slice to be coated in oil and seasoning. After tossing, sprinkle the seasoning blend over the zucchini slices again. Toss them once more until each slice is completely covered. This will ensure that every chip gets that savory garlic and Parmesan flavor. Once coated, arrange the zucchini slices in a single layer on the lined baking sheet. Make sure they aren’t touching. This helps them become crispy as they bake. To get your zucchini chips nice and crispy, follow these steps. First, slice the zucchinis thinly. Aim for about 1/8 inch thick. Thinner slices help them crisp up better. Second, remove excess moisture. You can do this by salting the slices and letting them sit for 15 minutes. Pat them dry with paper towels before coating them. Lastly, lay the slices in a single layer on the baking sheet. If they overlap, they won't crisp well. Avoid these common mistakes for the best results. Do not skip the olive oil. It helps the seasoning stick and adds flavor. Also, don't rush the baking time. Low and slow is the key. Baking at 225°F for 2 to 3 hours is perfect. Keep an eye on them towards the end to prevent burning. Lastly, don’t skip the cooling step. Letting them cool for a few minutes enhances their crunch. Serve your garlic Parmesan zucchini chips with fun dips. Marinara sauce is a classic choice. A yogurt-based dip adds a nice twist, too. For a touch of flair, sprinkle extra Parmesan and fresh oregano on top before serving. Pair these chips with a fresh salad or a light soup for a complete meal. Enjoying them as a snack on their own is also a great option! Pro Tips Slice Evenly: Ensure all zucchini slices are cut to the same thickness for uniform cooking and crispiness. Use Fresh Cheese: Freshly grated Parmesan cheese will yield a better flavor and texture compared to pre-grated options. Monitor Baking Time: Keep a close eye on the chips during the last 30 minutes of baking to prevent burning. Store Properly: Store leftover chips in an airtight container to maintain their crispiness for longer. {{image_2}} To make your chips spicy, add some heat! Mix in 1 teaspoon of red pepper flakes with the seasoning blend. This will give your chips a nice kick. You can also add cayenne pepper for an extra boost. Adjust the amount based on your spice level. While Parmesan gives a great flavor, feel free to try other cheeses. Grated mozzarella will add a nice stretch and mild taste. You could also use aged cheddar for a sharper bite. Nutritional yeast is a great vegan option that adds cheesy flavor without dairy. Changing herbs can make a big difference. Instead of oregano, try thyme or basil for a fresh twist. You can also add smoked paprika for a smoky flavor. Experiment with garlic salt or lemon zest to brighten the taste. These small changes keep your chips exciting and new! To keep your leftover zucchini chips fresh, store them in an airtight container. This will help maintain their crunch. Place a paper towel inside the container. The towel absorbs any moisture. This keeps the chips crispy longer. You can also use a resealable plastic bag. Just make sure to squeeze out all the air before sealing. When you want to enjoy your leftover chips, reheating is easy. Preheat your oven to 350°F (175°C). Spread the chips on a baking sheet in a single layer. Heat them for about 5 to 10 minutes. This will bring back their crunch. Avoid using a microwave, as it can make them soggy. If you want to save your zucchini chips for later, freezing is a great option. First, let the chips cool completely. Then, lay them out in a single layer on a baking sheet. Freeze them for about 1 to 2 hours. Once frozen, transfer the chips to a freezer-safe bag. Remove as much air as possible before sealing. You can keep them in the freezer for up to three months. When ready to eat, just reheat from frozen using the oven method. Yes, you can use other veggies! Try eggplant, sweet potato, or carrots. Each vegetable gives a unique taste and texture. Slice them thin, just like zucchini. The key is to control the moisture so they get crispy. If you use a watery vegetable, like eggplant, salt it first. This helps pull out excess water before baking. You will know the chips are done when they are crispy and slightly golden. Keep an eye on them as they bake. Start checking around the 2-hour mark. If they look too soft, let them bake longer. You want them dry and crunchy, not burnt. Yes, you can make these in an air fryer! Preheat your air fryer to 350°F (175°C). Place the zucchini slices in a single layer in the basket. Cook for about 10 to 15 minutes, shaking the basket halfway. This method gives you a quick and crispy snack with less oil. In this blog post, I shared an easy way to make tasty zucchini chips. We covered all the key ingredients, substitutions, and nutrition facts. I provided step-by-step instructions, along with tips for the best results. You saw exciting variations and learned how to store your leftovers. Remember, you can use other veggies, and an air fryer works too! Enjoy your crispy snacks and have fun experimenting with flavors. Zucchini chips are not just good; they are good for you!

Crispy Garlic Parmesan Zucchini Chips

A delicious and healthy snack made from thinly sliced zucchini, seasoned with garlic and Parmesan, then baked until crispy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 100 kcal

Ingredients
  

  • 2 medium zucchinis, thinly sliced
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 serving Cooking spray (optional)

Instructions
 

  • Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper for easier cleanup.
  • In a large bowl, combine the Parmesan cheese, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix well to create the seasoning blend.
  • Add the zucchini slices to the bowl and drizzle olive oil over them. Toss the zucchini in the oil to ensure they are evenly coated.
  • Sprinkle the seasoning blend over the zucchini slices and toss again until they are well coated with the mixture.
  • Arrange the zucchini slices in a single layer on the prepared baking sheet. Make sure they do not overlap for better crispiness.
  • Bake in the preheated oven for 2 to 3 hours, or until the chips are crispy and slightly golden brown. Keep an eye on them towards the end to prevent burning.
  • Once done, remove from the oven and let them cool slightly before serving.

Notes

Serve the zucchini chips on a rustic platter with a side of marinara sauce or a yogurt-based dip for an appealing presentation. Feel free to garnish with a sprinkle of extra Parmesan and fresh oregano for a pop of color!
Keyword baked, healthy, snack, vegetarian, zucchini