Crunchy and Delicious: How to Make Baked Parmesan Zucchini Chips

My Love Affair with Baked Parmesan Zucchini Chips

I’ll never forget the first time I burned a bag of store-bought chips in my microwave trying to make them “extra crispy.” The smoke alarm went off, my dog started howling, and I stood there thinking there had to be a better way to satisfy my snack cravings. That’s when I discovered baked parmesan zucchini chips, and honestly, my snacking life has never been the same.

Let me tell you something about zucchini. This unassuming green vegetable is basically a blank canvas waiting for your creativity. I used to think zucchini was just something people hid in muffins to feel better about eating dessert for breakfast. But zucchini is so much more than that. It soaks up flavors like a sponge and transforms into whatever you need it to be.

The health benefits of zucchini make it even better. It’s packed with vitamins A and C, potassium, and antioxidants. Plus, it’s about 95% water, which means you can munch away without the guilt. When you’re trying to eat healthier but still want something crunchy and satisfying, zucchini steps up to the plate every single time.

Right now, everyone is searching for keto-friendly recipes and quick snacks that don’t require a culinary degree to make. I get it. We’re all busy, and spending three hours on a snack just isn’t realistic. That’s exactly why these zucchini parmesan chips keto recipes have exploded in popularity. They check every box: low carb, quick to make, and actually taste good.

Why Baked Zucchini Parmesan Beats Traditional Snacks

Remember those greasy potato chips that leave your fingers coated in oil and your stomach feeling heavy? Yeah, I used to demolish entire bags of those in one sitting. Then I’d feel awful and promise myself I’d make better choices tomorrow. Tomorrow rarely came.

Baked zucchini parmesan changed that pattern for me. These chips give you that same satisfying crunch without the aftermath of regret. Unlike traditional fried snacks that swim in oil and leave you feeling sluggish, baked zucchini chips are light and crispy.

The magic happens in the oven where the zucchini slices dry out and get crispy while the parmesan creates this golden, salty crust. No deep fryer needed. No splattered oil on your stovetop. Just simple, clean baking.

Let’s talk about the health benefits because they’re seriously impressive. One medium zucchini has only about 30 calories. Compare that to regular potato chips where a single serving can pack 150 calories or more. The difference is huge.

These chips are naturally low in carbs, which makes them perfect if you’re following a keto diet or just trying to cut back on carbs. A medium zucchini has around 6 grams of carbs compared to 15 grams in the same amount of potatoes. That’s less than half the carbs.

The fiber content is another win. Zucchini contains both soluble and insoluble fiber, which helps with digestion and keeps you feeling full longer. I’ve noticed that when I snack on these chips, I actually feel satisfied instead of reaching for more food ten minutes later.

Making quick zucchini chips at home is easier than you might think. I was honestly surprised the first time I made them. I expected some complicated process with multiple steps and fancy techniques. But no. You slice, you season, you bake. That’s basically it.

The entire process from start to finish takes about 30 minutes. Some recipes even claim to be 10 minute oven baked zucchini chips, though I find they usually need a bit longer to get properly crispy. Still, half an hour for a homemade snack that’s actually good for you? I’ll take it.

You also have complete control over the ingredients. No weird preservatives, no artificial flavors, no ingredients you can’t pronounce. Just real food that you prepared yourself.

What You’ll Need for Perfect Zucchini Parmesan Chips

The ingredient list for these chips is refreshingly short. I love recipes that don’t require a shopping trip to three different specialty stores. Here’s what you need:

• Fresh zucchini – This is your main ingredient, so pick good ones
• Parmesan cheese – Freshly grated works best, but pre-grated is fine too
• Olive oil – Just a light coating to help everything stick
• Salt and pepper – Basic but essential seasonings
• Garlic powder – Adds extra flavor without much effort
• Italian seasoning – Optional but highly recommended

Notice what’s missing from this list? Breadcrumbs. Many people assume you need breadcrumbs for any breaded chip recipe. But these zucchini parmesan chips without breadcrumbs are actually crispier and stay that way longer. The breadcrumbs can trap moisture and make your chips soggy.

Now let’s talk equipment. You have options here depending on what you have in your kitchen.

The most common method uses a baking sheet lined with parchment paper. This is what I started with, and it works great. Make sure you have a wire cooling rack if possible. Elevating the chips helps air circulate underneath and prevents sogginess.

If you have an air fryer, you’re in luck. The zucchini parmesan chips air fryer method is my favorite now. The air fryer circulates hot air around the chips and makes them extra crispy in less time. I cook mine at 375 degrees for about 12 minutes, shaking the basket halfway through.

You’ll also want a sharp knife or a mandoline slicer. This is important. Consistent thickness is the key to evenly cooked chips. I learned this the hard way when half my first batch burned while the other half stayed soggy.

A mandoline slicer makes the job incredibly easy and ensures every slice is the same thickness. Just watch your fingers. Those blades are sharp. I almost learned that the hard way too.

Selecting the right zucchini makes a real difference in your final results. Here are my tips from making these chips more times than I can count:

Choose medium-sized zucchini. The huge ones you see at the farmer’s market might seem like a great deal, but they often have too many seeds and too much moisture. Medium zucchini, about 6 to 8 inches long, work perfectly.

Look for firm zucchini. Give them a gentle squeeze. They should feel solid, not squishy. Soft spots mean the zucchini is past its prime and won’t crisp up well.

Check the skin. The skin should be smooth and bright green without any cuts or bruises. The skin stays on during cooking and becomes part of the chip, so you want it to look good.

Avoid oversized zucchini. Those monster zucchini are usually watery and full of large seeds. The chips from them tend to be soggy no matter how long you bake them.

I keep my zucchini in the crisper drawer of my fridge wrapped in a paper towel. The paper towel absorbs excess moisture and keeps them fresh for about a week. Though honestly, once I buy zucchini now, it rarely lasts more than a few days before I turn it into chips.

Step-by-Step Guide to Making Baked Parmesan Zucchini Chips

Now that you’ve got your zucchini picked out and your kitchen ready, let’s get into the actual making of these chips. I’m going to walk you through this like I’m right there in your kitchen with you.

First things first, wash your zucchini under cold water and pat them completely dry with a clean kitchen towel. I mean really dry them. Any excess moisture is the enemy of crispiness. I learned this after my first batch came out more like soggy zucchini discs than chips. Not my finest moment.

Grab your knife or mandoline and slice the zucchini into rounds about an eighth of an inch thick. Maybe a bit thinner if you’re confident with your slicing skills. Think poker chip thickness. Too thick and they’ll take forever to crisp up. Too thin and they might burn before getting crispy. It’s a balance.

Here’s where things get important. Lay all your zucchini slices on a clean kitchen towel or paper towels. Sprinkle them with a bit of salt and let them sit for about ten minutes. This step draws out moisture. After ten minutes, pat them dry again. Yes, more drying. I know it seems excessive, but moisture is seriously your enemy here.

While your zucchini slices are hanging out, preheat your oven to 225 degrees Fahrenheit. I know that seems low, but trust me on this. Low and slow is the secret to getting them crispy without burning. If you’re using an air fryer instead, set it to 375 degrees. The air fryer works faster because of all that circulating air.

Now comes the fun part. In a medium bowl, toss your dried zucchini slices with just enough olive oil to lightly coat them. You don’t need much. Maybe a tablespoon or two for a couple of medium zucchini. Then add your freshly grated parmesan cheese. About half a cup usually does it, but I’m not going to judge if you add more. Parmesan makes everything better.

Season with garlic powder, a pinch of salt (go easy since parmesan is already salty), black pepper, and Italian seasoning if you’re using it. Toss everything together gently with your hands. Make sure each slice gets some love from the cheese and seasonings.

For the traditional oven method, arrange your seasoned zucchini slices in a single layer on a parchment-lined baking sheet. This is crucial. Don’t overlap them or they’ll steam instead of crisp. If you run out of room, use multiple baking sheets or work in batches. I usually need two sheets for three medium zucchini.

Slide them into your preheated oven and bake for about two hours. Yes, two hours. I told you it was low and slow. Check them around the 90-minute mark and flip them over if the bottoms are getting too brown. They’re done when they’re golden and crispy. Let them cool on the baking sheet for a few minutes. They’ll crisp up even more as they cool.

The zucchini parmesan chips air fryer method is way faster. Place your seasoned slices in a single layer in the air fryer basket. You’ll probably need to work in batches unless you have a huge air fryer. Cook at 375 degrees for about 10 to 15 minutes, shaking the basket every five minutes. Keep an eye on them during the last few minutes because they can go from perfect to burnt pretty quickly.

Here’s where we get into some fun variations. The classic recipe I just described makes amazing chips, but sometimes you want to mix things up.

For zucchini parmesan chips without breadcrumbs, you’re actually already making them with the recipe above. Some people add breadcrumbs thinking it’ll make them crunchier, but it just makes them soggy faster. The parmesan alone creates that crispy coating we’re after. If you really miss that breaded texture though, crushed pork rinds work great for a keto-friendly version and add extra crunch.

Want to try shredded zucchini parmesan crisps? This is a totally different approach but equally delicious. Grate your zucchini using a box grater, then squeeze out as much moisture as possible using a clean kitchen towel. Mix the shredded zucchini with parmesan, an egg, and your seasonings. Form small patties on your baking sheet and bake at 400 degrees for about 20 minutes, flipping halfway through. They come out like crispy little hash browns but with way fewer carbs.

I’ve also experimented with adding different cheeses. A mix of parmesan and cheddar is incredible. Or try adding some nutritional yeast for extra umami flavor. My friend once added some cayenne pepper to hers and they had this addictive spicy kick. Sometimes I’ll throw in some dried oregano or basil if I’m feeling fancy.

Keto-Friendly and Quick Versions

Let’s talk about making these chips work for specific diets and time constraints. The basic recipe is already pretty keto-friendly, but we can optimize it even more for those counting every carb.

The zucchini parmesan chips keto version focuses on keeping carbs as low as possible. One medium zucchini has about six grams of net carbs, which fits perfectly into most keto meal plans. The parmesan cheese adds almost no carbs but loads of fat and protein, which is exactly what keto folks need.

To make them even more keto-compliant, I sometimes add a tablespoon of almond flour to the parmesan coating. It helps the cheese stick better and adds healthy fats. Another trick is using extra virgin olive oil or even melted butter instead of regular olive oil. The extra fat keeps you fuller longer and tastes amazing.

If you’re following keto, these chips pair wonderfully with a cream cheese-based dip or guacamole. Both add healthy fats and almost no carbs. I make a quick dip with cream cheese, sour cream, and ranch seasoning that’s become my go-to. Similar to what you might serve with crispy fried pickles with ranch dip, but lighter.

Now about those 10 minute oven baked zucchini chips I mentioned earlier. Full disclosure, getting truly crispy chips in ten minutes is challenging. But if you’re in a serious time crunch, here’s my workaround.

Slice your zucchini super thin, like almost translucent. Pat them dry thoroughly. Arrange them on a baking sheet and spray them lightly with cooking spray instead of tossing with oil. Sprinkle with parmesan and your seasonings. Bake at 450 degrees for about eight to ten minutes, watching them closely. They won’t be quite as crispy as the low-and-slow method, but they’ll be ready fast.

Honestly though, if you want quick zucchini chips that are actually crispy, the air fryer is your best friend. That 15-minute cook time is legitimate. I make them on weeknights now when I need a fast snack. While they’re cooking, I’ll prep whatever else I’m making for dinner.

Another time-saving option is to prep everything ahead of time. On Sunday afternoons, I’ll slice three or four zucchini, salt them to draw out moisture, pat them dry, and store them in an airtight container with paper towels. Then during the week, all I need to do is toss them with cheese and seasonings and throw them in the air fryer. Game changer.

Serving Suggestions and Pairings

So you’ve made these beautiful crispy chips. Now what? The obvious answer is to eat them straight from the baking sheet while they’re still warm. That’s definitely my preferred method. But there are other ways to enjoy them too.

These chips work fantastically as a side dish for sandwiches or burgers. Instead of regular potato chips or fries, serve these alongside your meal. They’re lighter and you don’t feel weighed down afterward. I’ve packed them in my lunch box with a sandwich, and they stayed crispy for hours when I stored them in a paper bag.

They’re also perfect for parties and game day spreads. Arrange them on a platter alongside other snacks like air fryer mozzarella sticks or cheesy jalapeño popper bites. People always gravitate toward them because they look impressive but are actually healthy.

Funny enough, my kids started asking for these instead of regular chips with their lunches. I thought I’d have to bribe them to eat vegetables, but they genuinely love these. Sometimes parenting wins happen when you least expect them.

Dips and sauces take these chips to another level. My top recommendations include ranch dressing, which is classic and always works. A garlic aioli is incredible if you’re feeling fancy. Just mix mayonnaise with minced garlic, lemon juice, and a pinch of salt. Sometimes I’ll make a quick marinara sauce for dipping, which gives the whole thing a pizza vibe.

Greek yogurt-based dips are great too. Mix plain Greek yogurt with fresh dill, garlic, and cucumber for a tzatziki-style dip. The cool, tangy yogurt contrasts perfectly with the warm, savory chips.

Spicy dips work surprisingly well too. A sriracha mayo or a chipotle cream sauce adds a nice kick. I’ve even served them with salsa, which might sound weird but actually tastes great.

Beyond just snacking, you can use these chips as a topping. Crush them up and sprinkle them over salads for added crunch. Use them as a garnish for soup instead of croutons. I’ve crumbled them over pasta dishes for texture.

If you’re looking for a complete meal featuring zucchini, consider making a baked zucchini casserole alongside your chips. Layer sliced zucchini with tomato sauce, mozzarella, and parmesan, then bake until bubbly. Serve the chips on the side. It’s like a complete Italian-inspired dinner.

The casserole and chips combo reminds me a bit of when you serve garlic parmesan potato wedges with a main dish, except lighter and with more vegetables. The flavors complement each other beautifully.

Other baked zucchini recipes that pair well include zucchini boats stuffed with ground meat and cheese, or a simple zucchini gratin. Making multiple zucchini dishes might seem like overkill, but when they’re this good and this versatile, why not?

I like to keep the chips simple and let the other dishes on my table be more complex. The chips are the easy crowd-pleaser that balances out whatever else I’m serving. Plus, having a healthy snack option available means people aren’t filling up on less nutritious stuff before dinner.

Storage wise, these chips keep for a couple days in an airtight container at room temperature. They’ll lose some crispiness, but you can revive them by popping them back in the oven or air fryer for a few minutes. I rarely have leftovers though. They tend to disappear pretty quickly around my house.

Tips and Tricks for Perfect Baked Parmesan Zucchini Chips

After making these chips more times than I can count, I’ve figured out exactly what works and what doesn’t. Let me save you from the mistakes I made along the way. Because trust me, I’ve made plenty of them.

The absolute most important factor in getting crispy chips is removing moisture. I can’t stress this enough. When I first started making these, I’d skip the salting step because I was impatient. Big mistake. Those chips never got properly crispy no matter how long I baked them. The salt draws out water from the zucchini cells, and that water needs to come out before baking.

Here’s my pro tip for maximum moisture removal. After you slice your zucchini, lay the rounds on a cooling rack set over a baking sheet. Sprinkle both sides with salt and let them sit for 15 to 20 minutes. The water will literally drip down onto the baking sheet below. Then pat them with paper towels until they feel almost dry to the touch. Yeah, it takes time, but the difference in crispiness is night and day.

Temperature control matters more than you’d think. I experimented with different oven temperatures and found that lower temperatures work better for traditional oven baking. Around 225 to 250 degrees gives the moisture time to evaporate slowly without burning the parmesan. If you go too hot too fast, the outside burns while the inside stays soggy. Not fun.

The exception is if you’re doing the quick version or using an air fryer. Higher heat works there because the intense air circulation speeds up the drying process. But for regular oven baking, patience pays off. I usually pop them in the oven and then go do other stuff around the house. Two hours sounds long, but it’s mostly hands-off time.

Spacing is crucial and I learned this the hard way. My first few batches, I crowded the baking sheet because I didn’t want to bother with multiple trays. The chips steamed instead of crisped. They need space around them for air to circulate. Leave at least a quarter inch between each chip. It means working in batches sometimes, but it’s worth it.

Flipping halfway through helps them crisp evenly on both sides. I set a timer for the halfway point and go flip each chip with tongs. Takes maybe five minutes and prevents that thing where one side is perfect and the other is pale and chewy.

One trick I discovered by accident involves using a wire rack on top of the baking sheet. Elevating the chips off the pan lets hot air flow underneath. This was a game changer. I burned myself pulling chips off parchment paper that stuck, so I started using wire racks instead. Not only do they prevent sticking, but the chips get crispy all around.

Let’s talk about common mistakes because I’ve made all of them. First mistake is using zucchini that’s too large or too watery. Those massive garden zucchini your neighbor gives you? They’re full of seeds and water. Stick with medium-sized ones from the store or market.

Second mistake is cutting the slices inconsistently. If some are thick and others are thin, they won’t cook evenly. The thin ones burn while the thick ones stay limp. A mandoline slicer really helps here, or just take your time with a sharp knife and try to keep them uniform.

Third mistake is adding too much oil. You want just enough to help the cheese stick, not enough to make them greasy. I use about one tablespoon of oil per large zucchini. Any more than that and they don’t crisp properly. They end up kind of oily and soft.

Going too heavy on the salt is another easy mistake. The parmesan cheese is already salty, so you need way less salt than you think. I barely add any now. Maybe just a tiny pinch at the end after tasting. My first batch was so salty I couldn’t eat more than two chips.

Here’s something people don’t realize: opening the oven door too often drops the temperature and adds moisture back into the oven. I used to check on my chips every ten minutes like an anxious parent. Now I resist the urge and only open the door to flip them halfway through. The rest of the time, I just peek through the oven window.

If your chips aren’t getting crispy no matter what you do, try this troubleshooting method. After baking, if they’re still soft, leave them in the turned-off oven with the door cracked open for another 15 minutes. The residual heat will continue drying them out without burning them.

For fried parmesan zucchini, some people prefer the traditional frying method over baking. I get it. Fried stuff is delicious. But honestly, once you nail the baking technique, you won’t miss the extra oil and calories from frying. The flavor is just as good, and you don’t have to deal with hot oil splatter or cleanup.

If you do want that fried taste without actual frying, here’s a hack. After baking, give your chips a very light spray of olive oil cooking spray and pop them under the broiler for about 30 seconds. Watch them closely because broilers are aggressive. This gives them a slightly fried appearance and extra crunch.

Storage is where most people run into issues. These chips taste best fresh from the oven when they’re at peak crispiness. But life happens and sometimes you need to store them. Here’s what works for me.

Let the chips cool completely before storing them. This is important. If you put warm chips in a container, the condensation makes them soggy immediately. I learned this after ruining a whole batch by sealing them up too soon.

Store them in an airtight container at room temperature with a paper towel at the bottom. The paper towel absorbs any moisture that develops. They’ll keep for about two to three days this way, though they gradually lose crispiness.

Don’t refrigerate them. The fridge adds moisture and makes them limp faster. Room temperature is the way to go. I keep mine in a glass container with a tight lid on my kitchen counter.

For reheating, spread them on a baking sheet and warm them in a 300-degree oven for about five minutes. This re-crisps them pretty well. The air fryer also works great for reheating. Just a few minutes at 350 degrees brings back most of their crunch.

By the way, if you’re making these for meal prep, consider making the shredded zucchini parmesan crisps version instead. Those patty-style crisps hold up better over several days than the thin slices do. They’re a bit heartier and don’t get as fragile.

One more storage tip: if you know you’re making chips for a party later in the week, you can prep the sliced and dried zucchini ahead of time. Store the dried slices in the fridge between layers of paper towels. Then just season and bake them the day of your event. This saves so much time.

Here’s something interesting about snacking habits. According to USDA dietary guidelines, managing energy intake through healthier snack choices can significantly impact overall nutrition. These zucchini chips fit perfectly into that framework since they provide satisfaction without excessive calories.

The texture of these chips depends partly on how you season them too. More cheese creates a thicker, crunchier coating. Less cheese makes lighter, more delicate chips. I like a heavy coating of parmesan, but my husband prefers them lighter. We compromise by making half the batch each way.

Experimenting with different parmesan types can change the flavor profile. Freshly grated Parmigiano-Reggiano tastes different than the pre-grated stuff in the green can. Both work, but the fresh stuff melts better and has more complex flavor. For everyday snacking, I use the pre-grated. For when I’m trying to impress people, I splurge on the good stuff.

If you’re looking for more inspiration and creative ways to use vegetables in appetizers and snacks, there’s a whole world of recipes that transform simple produce into impressive party food. These zucchini chips opened my eyes to how versatile vegetables can be when prepared right.

One last thing I want to mention about making these chips is don’t get discouraged if your first batch isn’t perfect. Mine definitely wasn’t. They were unevenly cooked, some burned, some soggy. But I kept trying and adjusting, and now I can make them perfectly every single time. Cooking is all about practice and learning from mistakes.

The beauty of this recipe is that even when the chips aren’t perfectly crispy, they still taste good. So there’s really no way to completely fail. You’ll end up with something edible and probably delicious regardless. That takes the pressure off, which I appreciate.

Making baked parmesan zucchini chips has become such a regular thing in my kitchen now that I always keep a few zucchini on hand. It’s my go-to when I need a snack, when the kids want something to munch on, or when unexpected guests show up and I need to put something out quickly. They’re reliable, delicious, and make me feel good about what I’m eating. That’s a win in my book.

Frequently Asked Questions

Can I make these chips ahead of time?

Yes, you definitely can prepare them in advance. Bake them as directed and let them cool completely before storing in an airtight container. They’ll stay reasonably crispy for two to three days at room temperature. When you’re ready to serve, just reheat them in a 300-degree oven for about five minutes to restore some crispiness. I do this all the time for parties and it works great.

Are these chips suitable for a keto diet?

Absolutely. These zucchini parmesan chips keto are perfect for low-carb diets. One medium zucchini contains only about six grams of net carbs, and the parmesan adds healthy fats and protein with almost no carbs. The recipe naturally fits into keto macros without any modifications. I have several keto-following friends who snack on these regularly without any guilt or worries about their carb counts.

Can I use an air fryer instead of an oven?

Yes, and honestly the zucchini parmesan chips air fryer method is my preferred way to make them now. The air fryer gets them crispier in less time because of the intense air circulation. Cook them at 375 degrees for 10 to 15 minutes, shaking the basket every five minutes. You’ll need to work in batches, but each batch cooks quickly. The results are consistently crispy and delicious.

What can I do with leftover zucchini?

There are so many options beyond just making more chips. You can make a baked zucchini casserole by layering sliced zucchini with sauce and cheese. Try making zucchini noodles for a low-carb pasta alternative. Shred it and make zucchini bread or muffins. You can also grill thick zucchini slices, add them to stir-fries, or make stuffed zucchini boats. Zucchini is incredibly versatile and works in both savory and sweet dishes.

Why are my chips turning out soggy instead of crispy?

The most common reason is excess moisture. Make sure you’re salting the zucchini slices and letting them sit for at least 15 minutes to draw out water. Then pat them completely dry before baking. Also check that you’re not crowding the baking sheet and that your oven temperature is correct. Using zucchini that’s too large or watery can also cause sogginess. Medium-sized, firm zucchini work best.

Do I need to peel the zucchini before making chips?

No, definitely keep the skin on. The skin adds nutrients, fiber, and color to your chips. It also helps hold the slices together during baking and adds to the overall crunchiness. Just wash the zucchini well before slicing. I’ve never peeled zucchini for chips and they always turn out great. The skin is tender enough that you won’t even notice it in the final product.

Can I freeze these chips for later?

I wouldn’t recommend freezing them. Freezing and thawing changes their texture and makes them soggy. These chips are best eaten fresh or stored at room temperature for a few days. If you want to prep ahead, slice and dry the raw zucchini and store those slices in the fridge, then bake them fresh when needed. That works much better than trying to freeze finished chips.

What’s the best way to slice zucchini for chips?

Aim for slices about an eighth of an inch thick, similar to the thickness of a poker chip. A mandoline slicer gives you the most consistent results and makes the job quick and easy. If using a knife, take your time to keep the slices as uniform as possible. Consistent thickness ensures even cooking. Some slices being thicker than others means some burn while others stay soft.

Can I make these without cheese for a dairy-free version?

Yes, but they’ll be quite different. The parmesan creates that crispy, salty coating we love. For a dairy-free version, try using nutritional yeast which has a cheesy flavor without actual cheese. You could also try a coating of almond flour mixed with garlic powder and herbs. They won’t taste exactly the same, but they’ll still be a tasty crunchy snack. I’ve made dairy-free versions for a lactose-intolerant friend and she enjoyed them.

How many chips does one zucchini make?

It depends on the size of your zucchini and how thin you slice them. A medium zucchini typically yields about 30 to 40 chips when sliced to the right thickness. That’s enough for one or two people as a snack, or a small side portion for three to four people. I usually make at least three zucchini worth of chips at a time because they disappear so quickly in my house. One zucchini never seems like enough.

These crispy, cheesy baked parmesan zucchini chips have genuinely changed how I think about snacking. Give them a try this week, and don’t be afraid to experiment with different seasonings and cooking methods until you find your perfect version. Your taste buds and your body will thank you.