30-Minute Parmesan Zucchini Chips

Finding tasty, low-carb snacks that actually satisfy those afternoon cravings can feel like searching for a needle in a haystack. Between work deadlines and after-school activities, it’s so tempting to reach for those bags of potato chips or pretzels hiding in the pantry, especially when hunger hits and time is tight.

That’s where these parmesan zucchini chips come to the rescue: they’re crispy and satisfying, easy to make in big batches, and best of all, they’re a guilt-free way to tackle those salty snack cravings without derailing your healthy eating goals.

What Kind of Zucchini Should I Use?

For making zucchini chips, you’ll want to look for medium to large zucchini that are firm and feel heavy for their size. Try to pick ones that are straight rather than curved, as they’ll be easier to slice into uniform rounds. The best zucchini for chips are about 6-8 inches long – any bigger and they tend to have more seeds and can be a bit watery. When shopping, look for zucchini with smooth, dark green skin without any soft spots or blemishes. If you’re slicing them thin for chips, there’s no need to remove the skin – it actually helps the chips hold their shape better during baking.

Options for Substitutions

This simple recipe can be adapted with several easy swaps if needed:

• Zucchini: You can swap zucchini with yellow summer squash, which has a similar texture and water content. Eggplant can work too, but slice it extra thin and salt it first to remove excess moisture.
• Garlic Butter: If you don’t have garlic butter, use regular melted butter and add 1-2 minced garlic cloves or ½ teaspoon garlic powder. Olive oil with garlic works too, though the flavor will be slightly different.
• Parmesan cheese: While Parmesan gives the best crispy result, you can try Romano cheese or Asiago as alternatives. For a dairy-free version, nutritional yeast can work, but the chips won’t get quite as crispy.
• Salt and pepper: Feel free to experiment with different seasonings like Italian herbs, paprika, or onion powder to create new flavor combinations.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini chips is dealing with excess moisture – slicing your zucchini too thick will prevent them from crisping up, so aim for consistent, paper-thin slices using a mandoline or sharp knife.

Before adding any toppings, pat your zucchini slices thoroughly dry with paper towels and lay them in a single layer on the baking sheet – overcrowding the pan will steam rather than crisp your chips.

Keep a close eye on your chips during the last few minutes of baking since the high Parmesan content can quickly go from perfectly golden to burnt, and remember to let them cool completely on the baking sheet – they’ll continue to crisp up as they cool.

For extra crunch, try sprinkling a tiny bit of cornstarch on the zucchini slices before adding the garlic butter and cheese, which helps absorb any remaining moisture during baking.

What to Serve With Zucchini Chips?

These crispy zucchini chips make a great snack on their own, but they’re even better when paired with the right dips and accompaniments! A cool ranch dip or marinara sauce works perfectly for dipping, giving you that classic appetizer vibe. Since these chips are on the lighter side, they’re great alongside heartier sandwiches or burgers when you want something besides regular potato chips. I also like serving them as part of a game day spread with other finger foods like chicken wings, meatballs, or a cheese and crackers platter – they add a nice veggie option to the mix without feeling too “health food.”

Storage Instructions

Keep Crispy: These parmesan zucchini chips are best enjoyed right after baking when they’re at their crispiest. If you have leftovers, store them in an airtight container with a paper towel to absorb any extra moisture. They’ll keep in the fridge for about 2-3 days, though they might lose some of their crunch.

Make Ahead: You can slice the zucchini up to a day ahead and keep them in the fridge in an airtight container with paper towels. When you’re ready to cook, just pat them dry, add the garlic butter and cheese, and pop them in the oven. This is super handy when you’re planning for a party!

Crisp Up: If your stored chips have lost their crunch, you can easily bring them back to life! Just arrange them on a baking sheet and warm them in the oven at 350°F for about 5 minutes. Keep an eye on them to make sure the cheese doesn’t burn.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 70-80 g
• Fat: 120-130 g
• Carbohydrates: 20-30 g

Ingredients

• 2 large zucchini, cut into thin rounds
• 8 oz fresh churned garlic butter, liquefied
• 1 1/2 cups parmesan cheese, grated
• Salt, as desired
• Black pepper, as desired

Step 1: Preheat the Oven and Prepare the Zucchini

• 2 large zucchini, cut into thin rounds

Preheat your oven to 400°F (200°C).

Using a mandolin, slice the zucchini into thin, even rounds.

Arrange the slices in a single layer on a baking sheet, making sure they don’t overlap.

This ensures even cooking and crispiness.

Step 2: Brush with Garlic Butter and Add Parmesan

• 8 oz Fresh Churned Garlic Butter, liquefied
• 1 1/2 cups Parmesan cheese, grated

Brush each zucchini slice generously with the liquefied Fresh Churned Garlic Butter.

Then, sprinkle the grated Parmesan cheese evenly over the top of the zucchini.

Don’t worry if some cheese falls between the slices—it will make deliciously crispy bits.

Step 3: Bake the Zucchini Chips

Place the prepared baking sheet in the preheated oven.

Bake the zucchini slices at 400°F for 20-25 minutes, or until the edges are golden brown and slightly crisp.

Baking time may vary depending on how thinly the zucchini is sliced.

Step 4: Season and Cool

• salt, as desired
• black pepper, as desired

Remove the baked zucchini chips from the oven and taste.

Season with salt and black pepper as desired.

Allow the chips to cool completely before serving, as they will crisp up more as they cool.

I like to sprinkle a little extra Parmesan on top once they’re out of the oven for an added cheesy kick.

Step 5: Repeat and Serve

Repeat the process with any remaining zucchini slices, ensuring each batch gets the same treatment.

Once all batches have cooled, serve the zucchini chips as a snack or side dish.