Move over potato and kale chips, Parmesan Zucchini Chips have arrived!
Zucchini is one of those veggies that is super versatile and very affordable. During the summer, supermarkets, farmers markets, and home gardens are overflowing with beautiful, green zucchini. Anyone who follows my blog knows I’m always looking for new and different ways to make lower calorie foods taste great. Enter Parmesan Zucchini Chips.
Recently, a patient of mine who grows an amazing garden asked me if I ever made zucchini chips. Intrigued, I asked how he made them. Later that day I bought a bunch of zucchini at my weekly farmers market and went home to play in the kitchen. I decided to try making zucchini chips 3 different ways: Parmesan, smoked paprika, and garlic.
Three zucchini took up two baking trays and they were gone very quickly after exiting the oven. These are cooked slowly to dry them out and create a crispy chip. Slice them between 1/8-1/4 inch thick to start. Brush with a little extra virgin olive oil, sprinkle with whatever spices you like and bake at 225 degrees for 2-2 1/2 hours. It’s important to evenly slice the zucchini to start so you wind up with the best crispy chips. Too thin and they will burn, too thick and they won’t get crunchy. The recipe below is specifically for the Parmesan Zucchini Chips, though you can substitute any spices you like. Let me know if you come up with any favorite flavor combos, I’m thinking chili powder, salt and vinegar, ranch, and maybe even sriracha. Trust me, these will go fast. I suggest making 2 trays at once and switching their position in the oven half way through cooking time.
- 1 1/2 medium zucchini (approximately 10 ounces)
- 2-3 teaspoons olive oil
- 1 Tablespoon Parmesan cheese
- 1/4 teaspoon Kosher salt
- Oregano to taste
- Preheat oven to 225 degrees.
- Slice zucchini 1/8-1/4 inches thick. Spread slices on 1 layer of paper towels and cover with more paper towels. Go over the slices with a rolling pin to remove excess water.
- Cover a baking sheet with a silicone liner or parchment paper.
- Spread zucchini out on baking sheet.
- Brush with oil.
- Sprinkle with Parmesan, oregano and Kosher salt
- Bake for 2-21/2 hours or until chips are browned and crispy. If they don't make a crunch, let them cook longer.
- Remove from oven and enjoy!