Crispy Parmesan Zucchini Chips
These crispy Parmesan zucchini chips are the perfect keto snack — crunchy, cheesy, and low in carbs. Enjoy guilt-free snacking with just 3g net carbs per serving!
Servings 2 servings
Calories 190kcal
Cost $4
Equipment
- baking sheet
- Parchment Paper
- Oven
Ingredients
Zucchini Chips
- 1 medium zucchini thinly sliced (about 1/8 inch thick)
- 1 tbsp olive oil
- 1/4 cup grated Parmesan cheese freshly grated preferred
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, toss zucchini slices with olive oil until evenly coated.
- Combine Parmesan cheese, garlic powder, paprika, salt, and pepper in a small bowl.
- Dip each zucchini slice into the Parmesan mixture, coating both sides lightly.
- Arrange zucchini slices on the prepared baking sheet in a single layer.
- Bake for 18–22 minutes or until golden brown and crisp. Let cool before serving.
Notes
For extra crispiness, pat zucchini slices dry with paper towels before coating. Great served with a keto ranch dip! Each serving has around 3g net carbs.
Nutrition
Calories: 190kcal | Carbohydrates: 4g | Protein: 10g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 310mg | Potassium: 320mg | Fiber: 1g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 18mg | Calcium: 140mg | Iron: 0.6mg