Garlic Parmesan Zucchini Chips are the kind of snack that sneaks up on you. Crispy, cheesy, and packed with that punchy garlic flavor, they make zucchini way more exciting than your average veggie side. If you’ve ever wondered how to turn zucchini into something snackable and addictive, this is your answer.
Why You Should Try This Garlic Parmesan Zucchini Chips
Ever found yourself craving something crunchy but want to avoid the usual potato chips? These zucchini chips fit the bill perfectly. They’re lighter, packed with flavor, and give you that satisfying crunch without the guilt. Plus, they’re a sneaky way to get more veggies into your day. Honestly, once I made these, I started swapping out regular chips for them during movie nights. No regrets.
Variations I’ve Tried And Loved
I’m a fan of mixing things up, and these chips are no exception. Here are a few twists that worked wonders:
- Spicy Kick: Toss in a pinch of cayenne pepper or chili flakes with the garlic for a little heat.
- Herb Mix: Swap out some Parmesan for a blend of Italian herbs like oregano and thyme.
- Lemon Zest: Add a bit of lemon zest for a bright, fresh flavor that cuts through the richness.
- Vegan Version: Use nutritional yeast instead of Parmesan and olive oil instead of butter for a dairy-free treat.
Garlic Parmesan Zucchini Chips
Ingredients
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss zucchini slices with olive oil, garlic powder, salt, and pepper.
- Arrange zucchini slices in a single layer on the prepared baking sheet.
- Sprinkle grated Parmesan cheese evenly over the zucchini slices.
- Remove from oven and let cool slightly before serving.
Notes
Serving Ideas for Garlic Parmesan Zucchini Chips
These chips are pretty fantastic on their own, but here are some ways to serve them up:
- As a crunchy side with grilled chicken or fish.
- Paired with a creamy dip like ranch or tzatziki.
- Crumbled over salads for extra texture and flavor.
- Alongside soup for a satisfying snack.
Honestly, I’ve even eaten them straight from the baking sheet no shame there.
Tips for Garlic Parmesan Zucchini Chips Recipe
A few pointers to keep your chips crispy and flavorful:
- Don’t overcrowd the baking sheet; air circulation is key for crispiness.
- If you want extra crunch, try a quick broil for 1-2 minutes at the end, but watch closely.
- Freshly grated Parmesan melts and browns better than pre-grated.
- Experiment with garlic powder and fresh garlic to see which you prefer.
These tips saved me from soggy chips more times than I can count.
Storage
If you somehow have leftovers (which is rare), store them in an airtight container at room temperature. Avoid refrigerating because moisture can make them limp. To revive a bit of crunch, pop them back in the oven at 350°F (175°C) for 5 minutes before eating.
Common Mistakes to Avoid
- Skipping the drying step: Moisture is the enemy of crispy chips.
- Slices too thick: Thick slices won’t crisp up properly.
- Using too much oil: A light coating is enough; too much oil makes them soggy.
- Not flipping halfway: This helps both sides get evenly crispy.
Nutrition Facts (per serving)
- Calories: 120 kcal
- Carbohydrates: 8 g
- Protein: 6 g
- Fat: 7 g
- Fiber: 2 g
- Sugar: 3 g