Baked Zucchini Chips with Parmesan
Crispy zucchini rounds baked with parmesan and herbs for a crunchy, satisfying keto snack that requires no frying. This mediterranean-inspired keto (low carb, vegetarian) ready in about 30 minutes turns zucchini, grated parmesan cheese, olive oil into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 120 calories and feeds 2, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (400g), sliced 1/4-inch thick zucchini
- 2 tbsp grated parmesan cheese
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- pinch black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Arrange zucchini slices in a single layer on a parchment-lined baking sheet.
- Step 2: Whisk olive oil, garlic powder, salt, and pepper in a small bowl. Brush mixture evenly over zucchini slices.
- Step 3: Bake for 15 minutes, flip slices carefully, and bake 5-7 more minutes until edges are golden.
- Step 4: Remove from oven, sprinkle immediately with grated parmesan, and return to oven for 2 minutes until cheese melts.
Frequently asked questions
How long does Baked Zucchini Chips with Parmesan take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Zucchini Chips with Parmesan?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Baked Zucchini Chips with Parmesan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Zucchini Chips with Parmesan for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Zucchini Chips with Parmesan low carb?
Yes — this recipe is tagged low carb, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The Parmesan really made them shine. Crispy, simple, and exactly what I needed for my Mediterranean keto meal prep.
- ★★★★★
My go-to keto appetizer now. So satisfying with a glass of wine—no crumbs left!
- ★★★★★
Loved these zucchini chips! Perfect keto snack that my whole family devoured without realizing it was low-carb.
