Imagine a snack that's so crispy, so flavorful, and so incredibly satisfying that you won't believe it's actually healthy! These Keto Parmesan Zucchini Chips are about to revolutionize your low-carb lifestyle, transforming an ordinary vegetable into a crunchy, cheesy masterpiece that will have you ditching potato chips forever. Whether you're a strict keto follower or just someone looking for a nutritious alternative to traditional snacks, these zucchini chips are your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Keto
Serves: 4 servings
Ingredients
- 2 medium zucchinis
- 1 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- Olive oil spray
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help the zucchini chips become crispy.
- Wash and dry the zucchinis thoroughly. Cut off the ends and slice each zucchini into thin rounds, about 1/4 inch thick. The thinner the slices, the crispier the chips will be.
- In a large mixing bowl, combine the sliced zucchini with a light spray of olive oil. Toss the zucchini slices gently to ensure they are evenly coated with the oil.
- In a separate bowl, mix together the grated Parmesan cheese, garlic powder, paprika, salt, and pepper. Adjust the seasoning to your taste.
- Take each zucchini slice and dip it into the Parmesan mixture, pressing lightly to ensure the cheese adheres well to both sides of the zucchini.
- Place the coated zucchini chips in a single layer on a baking sheet lined with parchment paper. Make sure they are not overlapping to ensure even cooking.
- Once all the zucchini slices are on the baking sheet, lightly spray the tops with olive oil to help them crisp up in the oven.
- Bake the zucchini chips in the preheated oven for about 12-15 minutes, or until they are golden brown and crispy. Keep an eye on them to prevent burning.
- Once done, remove the baking sheet from the oven and let the zucchini chips cool for a few minutes. They will continue to crisp up as they cool.
- Serve the Keto Parmesan Zucchini Chips warm as a delicious low-carb snack or side dish. Enjoy!
Tips
- Slice Consistency is Key: Use a mandoline slicer for uniformly thin zucchini rounds to ensure even cooking and maximum crispiness.
- Pat Zucchini Dry: Remove excess moisture from zucchini slices with paper towels before coating to prevent soggy chips.
- Don't Overcrowd: Arrange chips in a single layer with space between them for optimal crispiness.
- Cheese Matters: Use freshly grated Parmesan for the best flavor and melting properties.
- Watch Closely: Ovens vary, so start checking your chips around the 10-minute mark to prevent burning.
- Let Them Cool: Allow chips to rest for a few minutes after baking to achieve maximum crunchiness.
- Storage Tip: If you have leftovers (rare, but possible!), store in an airtight container and reheat in the oven to restore crispness.
Nutrition Facts
Calories: 95kcal
Carbohydrates: g
Protein: 7g
Fat: g
Saturated Fat: g
Cholesterol: 15mg
