Keto Parmesan Zucchini Chips

Keto Parmesan Zucchini Chips are thinly sliced zucchini rounds baked until crisp with a coating of Parmesan, almond flour, and savory seasonings for a satisfyingly crunchy, low-carb snack. Zucchini provides a mild, low-carb base that crisps up beautifully, while Parmesan delivers a golden, cheesy crust with a salty, savory flavor. Each bite offers a light snap from the crisp edges and a rich, cheesy center, making these chips a filling keto snack that is high in fiber, fat, and protein. Perfect for snacking, party appetizers, on-the-go munching, or as a crunchy salad topper, these chips curb cravings without compromising on flavor, texture, or keto macros.

Course Appetizer, Snack

Cuisine American

Keyword baked snack, gluten free, keto, low-carb, parmesan, zucchini chips

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 165kcal

Equipment

baking sheet
Parchment Paper
mandoline slicer or sharp knife
Mixing bowl
cooling rack

Ingredients

For the zucchini chips

2 medium zucchini ends trimmed
1 tablespoon extra-virgin olive oil
1/2 cup finely grated Parmesan cheese freshly grated if possible
1/4 cup blanched almond flour super-fine
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon smoked paprika optional for a smoky flavor
1/2 teaspoon fine sea salt plus more to taste
1/4 teaspoon freshly ground black pepper

Optional for serving

1/4 cup full-fat sour cream or Greek-style yogurt alternative for dipping, keep keto-friendly
1 tablespoon freshly chopped parsley for garnish

Instructions

Preheat the oven to 250°F and line one or two baking sheets with parchment paper.
Wash the zucchini, trim the ends, and slice them into very thin rounds about 1/8 inch thick using a mandoline or a sharp knife.
Lay the zucchini slices in a single layer on paper towels and gently blot the tops with additional paper towels to remove as much surface moisture as possible.
In a large mixing bowl whisk together the grated Parmesan, almond flour, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper until evenly combined.
Add the dried zucchini slices to the bowl and drizzle with the olive oil, then toss gently with your hands to coat each slice in oil and the Parmesan mixture, pressing the coating onto the slices as needed so it adheres.
Arrange the coated zucchini slices in a single layer on the prepared baking sheets, making sure they do not overlap so they can crisp instead of steam.
Bake the zucchini chips for 30 to 40 minutes, rotating the pans halfway through, until the slices are deeply golden around the edges and feel firm and crisp to the touch.
Turn off the oven, crack the door slightly, and let the chips sit inside for an additional 5 to 10 minutes to dry and crisp further without burning.
Transfer the chips to a cooling rack and let them cool completely, then taste and sprinkle with a pinch of extra salt if desired.
Serve the zucchini chips plain, with a small side of sour cream for dipping, or use them as a crunchy topper for salads or alongside grilled meats.

Notes

For the crispiest chips, slice the zucchini as evenly and thinly as possible and take your time blotting away moisture before coating. If some slices are thicker they may need a few extra minutes of baking, so remove any smaller, darker chips first to prevent burning. Baking at a lower temperature helps the zucchini dry out without scorching the Parmesan, which is key for a delicate but sturdy crunch. Store completely cooled chips in an airtight container at room temperature with a sheet of parchment between layers to help preserve texture. To refresh chips that have softened, reheat them in a 300°F oven or air fryer for a few minutes until crisp again.

Nutrition