Crispy Keto Parmesan Zucchini Chips – These Crispy Keto Parmesan Zucchini Chips are the perfect snack when you want something crunchy, cheesy, and low-carb. Just three main ingredients: zucchini, Parmesan, and a little seasoning. That’s it! They bake up golden and crispy, making them the ultimate guilt-free treat. And let’s not forget the creamy ranch dip on the side. Can it get any better?
The first time I made these, I was in a rush. You know those nights where you just need something quick? Well, I had zucchinis lying around, and my family was staring at me, wondering what snack I’d come up with this time. I whipped these up, and honestly, I didn’t expect much. But as soon as they came out of the oven, my son grabbed one, and the look on his face—priceless! “Mom, these are amazing!” And my husband? He polished off the rest like it was nothing. Ever since then, they’ve been a go-to when we’re craving something crunchy but still trying to keep things healthy.
What makes this Crispy Keto Parmesan Zucchini Chips truly special?
You’re going to love these zucchini chips because they hit all the right notes—crispy, cheesy, and so easy to make. Seriously, they come together in less than 30 minutes. And the best part? You only need three ingredients! How great is that? The zucchini shrinks down in the oven, getting all golden and crunchy while the Parmesan melts into this perfect salty, crispy coating. It’s basically everything you want in a snack, minus the carbs. What’s not to love?
What You Need To Make This Crispy Keto Parmesan Zucchini Chips Recipe?
Zucchini: You’ll need two medium zucchinis, sliced nice and thin. The thinner, the crispier, so don’t be shy with your knife skills. Zucchini is basically the blank canvas of the veggie world—it soaks up all the flavors you throw at it. And since it crisps up beautifully in the oven, it’s a great choice for these chips!
Parmesan Cheese: Freshly grated Parmesan is a must. Don’t reach for that pre-grated stuff in the can—trust me, it’s not the same. When you grate it yourself, it melts into these golden, crispy little piles of deliciousness on top of the zucchini. And who doesn’t love the combo of zucchini and cheese? It’s like a match made in low-carb heaven.
Kosher Salt and Fresh Ground Black Pepper: Keep it simple with these. Just a pinch of kosher salt and a sprinkle of freshly ground black pepper is all you need to bring out the natural flavors. You don’t want to overpower the cheese with too much salt, though. Let that Parmesan do its thing!
Hidden Valley® Simply Ranch: Now, I know ranch is technically optional, but honestly, who can resist? This dip just takes the chips to another level. It’s creamy, tangy, and the perfect partner to those crispy bites. You’ll probably end up dipping everything in it, not just the chips—don’t say I didn’t warn you!
Steps To Make Crispy Keto Parmesan Zucchini Chips:
First things first—preheat your oven to 400°F. You want it nice and hot. Then grab a baking sheet and line it with parchment paper or foil. If you’re going the foil route, give it a quick spray with some nonstick cooking spray so nothing sticks. Set it aside for now.
Now, slice up your zucchinis. Try to get them about ⅛ to ¼ inch thick. The thinner you slice, the crispier the chips will be. No need to stress over perfection here—just try to keep them somewhat even.
Pro tip: if you have a little extra time, lay the slices on a paper towel for about 20 minutes to soak up some moisture. This helps them crisp up better in the oven. Place another paper towel on top and press down lightly. It’s optional, but totally worth it if you’re aiming for max crunch!
Spread those zucchini slices out on your prepared baking sheet. Don’t worry if they’re touching a bit; they’ll shrink while baking. Sprinkle them with a pinch of kosher salt and some freshly ground black pepper. Just enough to season, but not overpower.
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Now, the fun part—grab your freshly grated Parmesan and place about a teaspoon on top of each slice. It doesn’t have to be perfect, just make sure each zucchini has a cheesy hat!
Pop them in the oven and bake for about 20-22 minutes. You’re looking for that golden brown, crispy perfection. Keep an eye on them towards the end because the cheese can go from golden to burnt in a flash.
Once they’re done, let them cool for a few minutes (if you can wait that long!) before transferring them to a plate. They’ll crisp up a little more as they cool.
Serve them up with some Hidden Valley Simply Ranch for dipping. And that’s it—dig in and enjoy! Trust me, they won’t last long.
Tip:
If you want to take these zucchini chips to the next level of crispiness, drying the zucchini slices is key. I know it seems like a small step, but it makes a big difference! After slicing, lay them out on a couple of paper towels and let them sit for about 20 minutes. Place another paper towel on top and press gently to soak up any excess moisture. Why does this matter? Well, zucchinis have a lot of water in them, and if they’re too wet, they’ll steam in the oven instead of crisping up. And we want crispy, not soggy, right? Taking out some of that moisture beforehand lets the heat in the oven really do its job, giving you that crunchy, golden Parmesan goodness on top. So if you have the extra time, don’t skip this step. You’ll thank me when you hear that crunch!
Frequently Asked Questions:
Can I use another type of cheese instead of Parmesan?
Absolutely! Parmesan is great because it gets nice and crispy, but you can definitely swap it out. Try using Pecorino Romano for a similar result, or if you want to switch things up, cheddar could work too! Just keep in mind that different cheeses melt and crisp up differently, so your chips might not have that same crunchy texture, but they’ll still be delicious.
How do I store leftovers?
Honestly, these chips are best eaten fresh, but if you do end up with leftovers (not likely, trust me), you can store them in an airtight container at room temperature for a day. If they lose their crispiness, pop them back in the oven for a few minutes to crisp them up again. But be careful—they can burn quickly when reheated!
Can I make these chips in an air fryer?
Oh, totally! The air fryer is actually a great option for these. Just preheat your air fryer to about 375°F and cook the zucchini chips in a single layer for 8-10 minutes. Keep an eye on them because the cheese will crisp up fast! You might need to do them in batches depending on how big your air fryer is, but they turn out super crispy and golden.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Crispy Keto Parmesan Zucchini Chips
Ingredients
- 2 medium zucchinis sliced into ⅛-inch rounds
- A pinch of kosher salt and freshly ground black pepper
- 1 ½ c freshly grated Parmesan cheese
- Hidden Valley® Simply Ranch for dipping
Instructions
- Start by preheating your oven to 400°F. While it’s heating up, line a baking sheet with parchment paper or foil. If you go the foil route, give it a quick spray with nonstick cooking spray to keep things from sticking. Set it aside for now.
- Next, slice your zucchinis into thin rounds, about ⅛ to ¼ inch thick. If you want them extra crispy, here’s a little trick: lay the slices out on a paper towel for about 20 minutes. Put another paper towel on top and press gently to soak up some of that extra moisture. It’s optional, but totally worth it!
- Now, arrange the zucchini slices in a single layer on your prepared baking sheet. It’s okay if they’re touching a bit because they’ll shrink while baking. Sprinkle a pinch of salt and pepper over them, then add a teaspoon of freshly grated Parmesan cheese on top of each slice.
- Slide the baking sheet into the oven and let the zucchini bake for about 20-22 minutes, or until you see those tops turning golden and perfectly crispy. Once they’re done, let them cool for a few minutes before transferring them to a plate.
- Serve them up with some Hidden Valley Simply Ranch for dipping, and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
