Zucchini Parmesan Chips (Without Breadcrumbs)
These crispy baked zucchini parmesan chips are made without breadcrumbs for a healthy, low carb snack. Coated in almond flour and parmesan, they’re cheesy, golden, and perfectly crunchy - an easy keto recipe you’ll want to make again and again!
Ingredients
- 3-4 zucchini
- 3 tablespoon extra virgin olive oil
- 1 cup almond flour or low carb breadcrumbs
- 1 cup shredded parmesan cheese
- 1 teaspoon fine sea salt
- ¼ teaspoon ground pepper
- ¼ teaspoon garlic powder
Instructions
- Preheat over to 450 and cover a baking sheet with parchment paper.
- Slice your zucchini to ¼" thick slices.
- Mix the olive oil, salt and pepper in a medium sized bowl, then add the zucchini slices and mix to coat.
- In another bowl, mix the almond flour (or low carb bread crumbs) and parmesan.
- Dip zucchini into the bread crumb and parmesan mixture, pressing to get the cheese to coat. The cheese in particular is what makes these crispy, if your shredded cheese is thick and not sticking well, sprinkle some of it directly on the zucchini.
- Bake the parmesan zucchini chips for 10 minutes in the center rack of your oven on 450.
- If they aren't browning evenly, rotate the pan and continue to bake 10 minutes longer.
- Serve the parmesan zucchini chips immediately in order to have them as crisp as possible, they soften if they sit out (but are still delicious!)
Notes
• Slice zucchini evenly for consistent crispness.
• Use fresh parmesan for the best flavor and texture.
• Don’t overcrowd the baking sheet so air circulates around each piece.
• Serve right after baking for maximum crunch.
• Great dipped in ranch, marinara, or pizza sauce.
• Use fresh parmesan for the best flavor and texture.
• Don’t overcrowd the baking sheet so air circulates around each piece.
• Serve right after baking for maximum crunch.
• Great dipped in ranch, marinara, or pizza sauce.
Nutrition
Calories: 120kcalCarbohydrates: 3gProtein: 6gFat: 9g
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