When we found out that we could use baby zucchini to make chips right away we knew we wanted to try it out for ourselves. The final verdict wasn’t as crispy as we had thought but we perfected them so now they are the perfect Crispy Parmesan Crusted Baked Zucchini Chips.
Baked chips can be just as delicious as chips that are deep-fried in oil. By all means you could deep-fry these zucchini chips to get a crisper texture if you prefer them that way.
When should you buy zucchini?
Anytime is a good time but if it’s price point you are after always stick to fruits and vegetables that are in season. If you are at the grocery store especially in the Spring and Summer you will find baby green zucchini for a great deal. Most times we can find it for about $0.99lb which is a great price apart from growing it yourself.
My father-in-law grows zucchini throughout the summer and my mother-in-law makes gorgeous zucchini fritters that we dip in maple syrup. I’ll make that recipe for all of you once we get some zucchini from their garden and share it on the blog.
Other than grilling zucchini, stuffed zucchini, chopping it up to add to a stir-fry or sliced thin to make a cheesy zucchini casserole we never gave much thought to making chips. As you all know my wife follows the low-carb diet which means no potato chip, tortillas or any type of grains. It’s been since late 2015 when she started this way of eating so these baked zucchini chips were a welcome snack for our in-house date night.
Making baked zucchini chips
When you cut your zucchini leave the peel on and cut about an 1/2 inch thick, pat dry if they are wet and lay them down on a Silpat lined baking sheet. You can also use parchment paper or spray your baking sheet.
Brush one at a time with extra-virgin olive oil then dip in a mixture of black pepper, freshly grated Parmigiano Regiano and dry dill. If you use the cheaper Parmesan cheese it won’t taste the same so splurge a bit on a chunk of cheese. It goes a long way in price and flavour.
We packed on the cheese so it was a nice thick layer and continued until they were all done. We used two zucchini which makes about 50-60 chips depending on size. You may wonder if you can use the yellow zucchini and you likely can however I’ve never tried it yet.
The key to making Crispy Parmesan Baked Zucchini Chips is to bake them low and slow right up until the end when you they start to crisp up. A simple finger test will do the trick. If they look like they are burning they probably aren’t as the cheese turns to a dark golden colour but watch them closely.
After 20 minutes at 250F I take the baking sheet out and flip them over so both sides get crispy. I put them back in the oven for about another 20 minutes. The last 10 minutes I put the oven temp up to 300F. Perfect every time!
Keep in mind your oven temp may be different from mine so use your own judgement with these as they can burn quite easily. Once you remove the tray from the oven let the chips cool down just a bit so they crisp as intended. If you eat them straight from the oven they may be tender for a few minutes.
This is one of those recipes that you have to look in on every so often as opposed to a zucchini lasagna. That’s all there is to it, so enjoy your new recipe for Crispy Parmesan Baked zucchini Chips any time of day. We like to dip our baked zucchini chips in a bacon ranch dressing to add more tang. Flavour is key.
Cover and refrigerate any leftovers for 1-2 days but don’t cover while hot or they will go soft from the moisture from the heat.
How to make Crispy Parmesan Crusted Baked Zucchini Chips
- 2 small green zucchini
- 3-4 tablespoons of Extra-Virgin Olive Oil
- 1 cup of freshly grated Parmigiano Regiano
- 2 tablespoons of dry or finely chopped fresh dill
- Fresh ground pepper
- Add salt if you like but the cheese is already salty enough.
- Dip: Ranch Dip, Bacon Ranch Dip (something tangy)
- Pre-heat oven to 250F
- Cut 2 small green washed zucchini into ½ inch thick slices
- Pat dry with a cloth if wet and line them on a baking sheet with a Silpat, Parchment Paper or cooking spray
- In a bowl mix your grated Parmigiano Regiano cheese, dill and pepper
- In another bowl add your extra-virgin olive oil
- With a brush or your fingers rub olive oil on each side of the zucchini slice then dip in the cheese mixture until a nice thick coating is stuck to it.
- Place back on the baking sheet and continue until they are done. You may need to add more cheese to the recipe depending on how thick you crust it on each slice.
- Bake in the oven for 20 minutes at 250 degrees, remove and flip the slices and put back in the oven for another 20 minutes then finish them for 10 minutes at 300 degrees or until crispy to touch. Use your judgement as you know your oven. Watch these carefully. See notes in my write-up.
- Enjoy with a dipping sauce that is tangy in nature or sweet like maple syrup.
Serve your baked zucchini chips with a side of tangy dressing or even maple syrup if that’s part of you life-style eating plan. There’s nothing wrong with a bit of sweet and salty dip.
- 2 small green zucchini 6 net carbs
- 1 cup Parmesan cheese 3.2 net carbs
- Fresh Black Pepper o net carbs
- 2 tablespoons Extra Virgin Olive Oil o net carbs
- Dry Dill 1.6 grams carbs
Total Net Carbs- 10.8g/ 50 = approx 0.216 carbs per slice or 2.16 net carbs for 10 slices
Let me know what you think, leave me a comment below even if you just think they look AMAZING!!
Please share this recipe with your friends if you think they might like it and please leave a review and tell me what you think.
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