Addictive Keto Parmesan Zucchini Crisps (Low-Carb, Crunchy & Easy Snack!)
Satisfy your snack cravings the healthy way with these Addictive Keto Parmesan Zucchini Crisps! Thinly sliced zucchini rounds are seasoned with garlic and pepper, coated generously with Parmesan cheese, then baked and broiled to golden, crispy perfection. These are an incredibly easy, low-carb, keto-friendly, and gluten-free alternative to chips!
Yields: 2-3 servings Prep time: 10 minutes Cook time: 12-15 minutes
Ingredients:
- 2 medium zucchinis (about 8-10 inches long)
- ½ cup shredded Parmesan cheese (freshly shredded works best)
- ½ teaspoon black pepper, or to taste
- ½ teaspoon garlic powder, or to taste
- Optional: A tiny pinch of onion powder
- Cooking spray (avocado oil spray or olive oil spray)
Equipment:
- Large baking sheet
- Parchment paper
- Mandoline slicer (highly recommended for thin slices) or sharp knife
- Small bowl or plate (for tossing)
Instructions:
- Preheat Oven & Prepare Baking Sheet: Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper. Lightly spray the parchment paper with cooking spray. This helps prevent sticking.
- Slice Zucchini: Wash and dry the zucchinis. Trim the ends.
- Using a mandoline slicer (recommended for even, thin slices) or a very sharp knife, slice the zucchinis into thin rounds, about ⅛-inch thick (or thinner if possible for extra crispness).
- Season Zucchini: In a small bowl or directly on the baking sheet, lightly sprinkle the zucchini slices with black pepper and garlic powder.
- IMPORTANT NOTE: Do not add salt at this stage. The Parmesan cheese is salty enough. Adding salt now can draw out moisture, preventing crispness.
- Coat with Parmesan & Arrange: Add the shredded Parmesan cheese to the bowl with the seasoned zucchini, or sprinkle directly over the zucchini on the baking sheet.
- Gently toss the zucchini slices to generously coat them with the Parmesan cheese.
- Arrange the coated zucchini slices in a single layer on the prepared baking sheet. Ensure slices are not overlapping for optimal crisping. You may need to use two baking sheets.
- Bake: Bake for 10-12 minutes, or until the edges of the zucchini start to brown and the cheese is melted and lightly golden.
- Broil for Crispness: Turn your oven to the broil setting (keep a very close eye on it!).
- Broil for 2-3 minutes, or until the Parmesan cheese is golden brown and crispy. Watch constantly to prevent burning, as broilers vary greatly and these can burn quickly!
- Cool & Enjoy! Remove the baking sheet from the oven. Let the zucchini crisps cool on the baking sheet for a few minutes; they will crisp up more as they cool.
- Carefully remove the crisps from the parchment paper and serve immediately.
Tips for Success:
- Thin Slices are Key: The thinner the zucchini slices, the crisper your chips will be. A mandoline slicer is highly recommended for achieving consistent thinness.
- Don’t Salt Zucchini Directly: The Parmesan provides enough salt, and pre-salting zucchini draws out water, making them harder to crisp.
- Single Layer: Do not overlap zucchini slices on the baking sheet. This ensures even cooking and crisping. Use multiple sheets if necessary.
- Watch the Broiler: Broiling is very fast. Stay by your oven and check frequently to prevent burning.
- Freshly Shredded Parmesan: While pre-shredded can work, freshly shredded Parmesan melts better and often yields a crispier result.
- Storage: These are best enjoyed immediately for maximum crispness. If you have leftovers, store them in an airtight container at room temperature for a day. Reheat briefly in a toaster oven or air fryer to re-crisp.
Recipe Analysis & Dietary Classification
High Protein: Moderate protein from the Parmesan cheese.
- Low-Carb: Yes, this recipe is very low-carb. Zucchini is a low-carb vegetable, and Parmesan is very low in carbs.
- Keto: Yes, this recipe is keto-friendly. All listed ingredients are suitable for a ketogenic diet.
- Gluten-Free: Yes, this recipe is naturally gluten-free.
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