Garlic Parmesan Zucchini Chips | Crispy Low-Carb Snack
These Garlic Parmesan Zucchini Chips are thin, crispy, and completely addictive! A healthy alternative to potato chips that's keto-friendly and baked to perfection.
Ingredients
- 3 medium zucchini, thinly sliced (1/8 inch)
- 2 tablespoons olive oil
- 1/2 cup parmesan cheese, finely grated
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- Pinch of salt
- Ranch dip for serving
Instructions
Craving something crunchy and salty? These Garlic Parmesan Zucchini Chips satisfy the craving while being incredibly healthy. Keto, low-carb, and totally delicious!
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. Slice zucchini as thin as possible — a mandoline slicer works best.
Pat zucchini slices very dry with paper towels (this step is crucial for crispy chips!). Toss with olive oil in a large bowl.
Mix parmesan, garlic powder, Italian seasoning, pepper, and salt. Sprinkle the cheese mixture over the oiled zucchini and toss to coat evenly.
Arrange zucchini in a single layer on baking sheets — no overlapping! Bake for 20-25 minutes, watching carefully, until edges are golden and crispy.
Let chips cool on the baking sheet for 5 minutes — they'll crisp up even more. Serve with ranch dip and enjoy guilt-free snacking!
These are so good, you'll eat the entire batch. The key is slicing thin and removing as much moisture as possible. Only 120 calories per serving!
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