I make zucchini parmesan chips whenever I want something crunchy, cheesy, and low carb without the guilt. They're a family favorite and come together fast with just a few ingredients.
You'll love this recipe because it's baked instead of fried, keto-friendly, and makes the perfect easy snack or side dish. Plus, you don't need any breadcrumbs - just almond flour and parmesan for that crispy, golden coating.
Things to Know Before Making Zucchini Parmesan Chips
- Slice the zucchini evenly so they cook at the same rate and crisp up nicely.
- Use freshly shredded parmesan. Pre-shredded cheese won't stick or melt as well.
- Don't skip the parchment paper, it keeps the coating crisp and prevents sticking.
- If your oven runs hot, reduce the temperature slightly to avoid overbrowning.
This is one of my go to snacks when I have a ridiculous amount of zucchini in our garden. The baked zucchini chips are one of the simplest snacks I've tested that actually feel indulgent.
Try these other easy low carb snacks next: Air Fryer Kale Chips, Microwave Pepperoni Chips, and Baked Parmesan Crisps.
Ingredients Overview
- Zucchini: The base of the recipe, they're mild, slightly sweet, and perfect for crisping up.
- Olive oil: Helps the almond flour and parmesan stick to the zucchini and promotes browning.
- Almond flour: Gives it that extra crunch and texture.
- Parmesan cheese: Adds flavor and helps form a crispy golden crust.
- Garlic powder, salt, and pepper: Simple seasoning that enhances flavor without overpowering.
Note: Full list of measurements is in the recipe card below.
How to Make Baked Zucchini Parmesan Chips
Step 1: Preheat your oven to 450°F and line a baking sheet with parchment paper. Slice zucchini into ¼-inch rounds for even cooking.
Step 2: In a medium bowl, mix olive oil, salt, and pepper. Toss the zucchini slices until fully coated.
Step 3: In another bowl, combine almond flour (or low carb breadcrumbs) and parmesan cheese. Dip each zucchini slice into the mixture, pressing gently so the coating sticks.
Step 4: Arrange the slices on the prepared baking sheet. Bake for 10 minutes, then rotate the pan and bake another 8-10 minutes until golden brown and crisp.
Step 5: Serve immediately while they're still hot and crispy.
Substitutions and Variations
- Swap almond flour for crushed pork rinds for extra crunch.
- Add Italian seasoning or paprika to the coating for more flavor.
- Sprinkle with mozzarella during the last few minutes for a melty topping.
- Use yellow squash instead of zucchini for a slightly different flavor and texture.
What to Serve with Zucchini Parmesan Chips
These make a great snack, appetizer, or low carb side dish. Serve them alongside your favorite dinners and use them in exchange for potato chips or crackers.
They pair perfectly with ranch, marinara, or pizza sauce for dipping.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 2-3 minutes to crisp them back up. These don't freeze well, so it's best to enjoy them fresh.
FAQs
Can I make these in the air fryer?
Yes! Cook at 375°F for 7-9 minutes, flipping halfway through until crisp and golden.
How do I keep zucchini chips from getting soggy?
Pat the zucchini slices dry before coating and bake them right away to avoid moisture buildup.
Can I use pre-shredded parmesan?
Freshly shredded melts better and crisps up more evenly, but pre-shredded can work in a pinch.
Are zucchini parmesan chips keto-friendly?
Yes, these are completely keto and low carb when made with almond flour instead of breadcrumbs.
More Low Carb Snack Recipes
- Air Fryer Pepperoni Chips
- Keto Snacks on the Go
- Easy Keto Cheese Crackers
- Buffalo Chicken Celery Sticks
- Sugar Free Candied Pecans (Keto)
- Keto Snacks to Buy
- Low Carb Ham Pickle Roll Ups
- Stuffed Celery with Cream Cheese
If you loved our recipe, please leave us a ⭐⭐⭐⭐⭐ review and leave us a comment too! Connect with us on Pinterest, Facebook, Instagram, TikTok, or YouTube!
Recipe
Zucchini Parmesan Chips (Without Breadcrumbs)
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
• 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
Carol says
would ground/ blended pork rinds work instead of panko? I'm new to keto, and am learning.. TIA