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Zucchini chips make an easy, delicious snack, side or appetizer! These Parmesan Black Pepper Zucchini Chips are full of flavor and so light and crispy!
Zucchini has to be one of the most prolific vegetables I’ve ever grown in my garden. And I love making all types of zucchini recipes with this favorite veggie! So when I tasted some fabulous zucchini chips at a restaurant, I knew I was going to create a similar recipe – yet even better – at home!
That restaurant served these fantastic oil and vinegar zucchini chips as a side dish with their sandwiches. They were so good! I knew immediately they were something I wanted to make for my family at home.
I must say – we are addicted to these things!
Parmesan Black Pepper Zucchini Chips
While the zucchini chips in that restaurant were deep fried, I knew that when I created my own recipe, I wanted to bake them instead. I used a spritz of cooking spray to help all of the toppings adhere and to help the zucchini to crisp and brown even more. If you prefer though, you can simply brush them with olive oil or your favorite cooking oil.
Even though these are baked the taste is out of this world! I prefer them to the deep fried version that inspired my recipe for these crisps. When the zucchini is sliced thin and prepared with the cracked pepper and Parmesan, the flavor experience is fantastic!
How to Make Zucchini Chips
The key to making these zucchini chips is the thin slice. I recommend using a mandoline or a food processor to make sure you get even, thin slices every single time.
To make these, you’ll need these ingredients (along with a mandoline or food processor to get very thin slices):
- Zucchini – sliced very thin into rounds
- Cooking spray
- Parmesan cheese
- Fresh parsley
- Black pepper – fresh cracked – adjust amount to your preference
- Kosher salt
Preheat the oven to 425 degrees Fahrenheit.
Line a rimmed baking sheet with parchment paper. Place thinly sliced zucchini rounds on the parchment paper and spray lightly with cooking spray.
Mix together Parmesan, parsley, black pepper, and salt. Sprinkle Parmesan mixture evenly on the zucchini.
Bake until cheese is melted and zucchini reaches desired crispness, but not burned, about 30 minutes. (Watch carefully to prevent burning. The time may vary by a few minutes according to the thickness of the slice of zucchini.)
Once done, remove from oven, serve and enjoy!
Great Side, Snack or Appetizer
If you have anyone in your family or company coming that are trying to watch their carbs, they will absolutely adore you for making these! They are a perfect side dish as well as a great little nibble too.
I like to serve them with all types of main dishes – from Skillet Ribeyes to Baked Chicken to Pork Chops to Hamburgers and more.
And when I’m having some friends over or want to make a great snack for our family, these are perfect to serve on an appetizer bar with some of our other favorites such as Gazpacho, Spinach Artichoke Dip, or Chips and Salsa. There are endless options to serve these and everyone loves them!
So, be sure to save this recipe for this summer when you have all that glorious abundant zucchini from the garden or the market. I hope that you enjoy them as much as my family and friends do!
Here’s my Parmesan Black Pepper Zucchini Chips. Make ’em soon!
Parmesan Zucchini Chips Recipe
Ingredients
- 3 medium fresh zucchini sliced into 1/4-inch rounds
- cooking spray
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- freshly cracked black pepper to taste
- pinch of Kosher salt
Instructions
- Preheat oven to 425º F and line a rimmed baking sheet with parchment paper. Arrange zucchini slices on the parchment paper and spray lightly with cooking spray. Mix together Parmesan, parsley, black pepper, and salt. Sprinkle with Parmesan mixture. Bake for until cheese has melted and zucchini slices have become crisp, but not burned, about 30 minutes.
- Remove from oven and serve.
Enjoy!
Robyn xo
Can’t wait to try these. My constant-carb meal plan removes potato chips, so HURRAY for the alternative. Two questions: What is the yield? how many chips or how many servings per batch? And, as you will expect, what is nutrition info? Specifically, all I need is portion x calories + sodium+ and total cholesterol. THANKS SO MUCH!
Thought of two additions to the instructions: rest slices on paper towels while cutting (better chance to crisp during cooking). And, I will use a light coating of olive oil PAM. CAN’T WAIT! You just solved my snack/carbs problem. Thanks again.
I need crock pot receipts please
Lucille, enter “slow cooker recipes” in the Search at the right side top of my site. It will pull up all my recipes you can make in a slow cooker. Hope you find many that you like.