Save These crispy Parmesan zucchini chips became our go-to snack when we wanted something light yet indulgent These taste so much better than store-bought chips and always disappear at gatherings
The first time I made these was during a zucchini overload in my garden Now everyone in my house looks forward to those cheesy golden rounds as soon as zucchini season arrives
Ingredients
- Zucchini: Choose firm smooth zucchini for best results Slice thin for crispiness and avoid overly large squash
- Parmesan cheese: Freshly grated Parmesan delivers the best flavor and crunch Try to find real Parmigiano Reggiano for richness
- Olive oil: Extra virgin olive oil brings out the zucchini flavor and helps chips get golden
- Salt: Sea salt enhances the veggies and cheese Opt for flakes for a little extra texture
- Black pepper: Adds gentle heat and balances the cheese
- Garlic powder: For savory depth without fresh garlic's moisture which can prevent crisping
Instructions
- Slice the Zucchini:
- Use a sharp knife or mandoline to cut zucchini into very thin rounds thinner slices crisp better Lay between paper towels and gently press to remove moisture for extra crunch
- Preheat and Prepare the Tray:
- Heat your oven to four hundred twenty five degrees Fahrenheit Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy
- Season and Coat:
- In a bowl toss the zucchini slices with olive oil salt black pepper and garlic powder Make sure each round is coated but not dripping excess oil
- Parmesan Crusting:
- Spread the slices on the baking tray in a single layer Sprinkle a generous layer of Parmesan over each slice Avoid letting slices overlap so they bake evenly
- Bake:
- Bake for about twenty five minutes Flip halfway through so they crisp up both sides Watch closely the last five minutes to avoid burning Parmesan as it browns quickly
- Cool and Serve:
- Let the chips cool five minutes before removing They firm up more as they cool Serve warm or at room temperature
Save Whenever I make these I always save some extra Parmesan to sprinkle at the end My younger sister calls them the magic veggie chips and will sneak a few straight off the tray
Storage Tips
Let leftovers cool then store in a paper towel lined container Do not seal too tightly or they may get soggy They taste best within twenty four hours but can be reheated in the oven for a few minutes to restore crunch
Ingredient Substitutions
Try swapping the Parmesan with Pecorino Romano for a sharper finish You can also use smoked paprika or dried herbs for flavor variety Gluten free panko can add extra crunch if desired
Serving Suggestions
Serve these chips warm with a classic marinara sauce or yogurt dip Kids love them with ranch Adults might prefer a sprinkle of lemon zest and fresh cracked pepper on top
Cultural and Historical Context
Zucchini is a beloved summer vegetable in Mediterranean cuisine Parmesan adds an Italian twist inspired by dishes like eggplant Parmesan This snack speaks to resourceful cooking making the most of seasonal produce
Seasonal Adaptations
Choose smaller tender zucchini for early summer chips Add fresh dill or basil in late summer for extra brightness When zucchini gets larger switch to thicker rounds and lower baking temperature for dehydrated effect
Success Stories
Friends have made these for game night and potlucks and they are always the first to vanish My neighbor once brought them to book club and people asked for the recipe before the book discussion even started
Freezer Meal Conversion
While best enjoyed fresh you can freeze baked chips in a single layer Once ready to serve bake from frozen at three hundred seventy five degrees until crisp watching closely Do not freeze raw rounds or they will release excess moisture
Save Crispy Parmesan zucchini chips bring joy to every summer gathering Enjoy their crunch fresh from the oven or as a fun side for any meal