Garlic Parmesan Zucchini Chips are a crispy, savory, low-carb snack that combines the richness of Parmesan cheese with the fresh, mild flavor of zucchini. These chips make an excellent keto-friendly alternative to traditional potato chips, offering satisfying crunch without the unhealthy oils or empty carbohydrates. Whether you’re looking for a midday snack, a simple appetizer, or a vegetable-based side dish that even picky eaters will love, zucchini chips deliver it all.
What makes this recipe special is how easy it is to prepare. With minimal ingredients, simple tools, and everyday pantry seasonings, you can achieve a restaurant-quality result at home. You can either bake these chips for a healthier, lighter version or air-fry them for maximum crispiness. The combination of garlic and Parmesan provides a bold flavor that pairs perfectly with dips like ranch, marinara, garlic aioli, or even a homemade yogurt herb sauce.
This recipe is also highly versatile. You can adjust the seasoning, add spice, and play with textures, making it ideal for meal prepping or snack prepping. Keto dieters, low-carb followers, and healthy-eating households appreciate these chips because they pack fiber, nutrients, and flavor without the guilt. By the end of this article, you’ll know everything you need—from preparation to storage—to ensure your Garlic Parmesan Zucchini Chips come out perfect every single time.
Ingredients
Equipment
Method
- Wash the zucchinis thoroughly and pat them dry. Using a sharp knife or mandolin slicer, cut them into thin, even slices about ⅛ inch thick. Uniform thickness ensures even crisping.
- Lay the slices on paper towels and sprinkle lightly with salt. Allow them to sit for 10–15 minutes. This process draws moisture out of the zucchini, helping the chips crisp instead of becoming soggy. Pat them dry with another paper towel.
- Oven: Preheat to 425°F (218°C).
- Air Fryer: Preheat to 400°F (204°C).
- Add the zucchini slices to a large mixing bowl. Drizzle olive or avocado oil over them and toss until each slice is coated. In a separate bowl, combine Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Sprinkle the mixture over the zucchini and toss gently to ensure each slice is fully coated.
- For Oven:
- Place parchment paper on a baking sheet to prevent sticking. Arrange zucchini slices in a single layer without overlapping.
- For Air Fryer:
- Place slices in a single layer in the air fryer basket. Do not overcrowd; cook in batches if needed.
- Oven baking: Bake for 18–25 minutes, turning halfway through. Chips should be golden brown and crisp on the edges.
- Air frying: Cook for 8–12 minutes, shaking halfway through, until crisp and lightly golden.
- Remove the chips and allow them to cool for 5 minutes. They continue to crisp as they cool.
- Transfer to a dish, sprinkle with fresh parsley if desired, and serve warm with your favorite dip.
Notes
Nutritional Facts & Total Calories
Per Serving (Approx. 1 cup of chips):- Calories: ~145
- Fat: 10g
- Protein: 8g
- Carbohydrates: 4g
- Fiber: 1g
- Net Carbs: 3g
- Sodium: 340mg
- Calcium: High due to Parmesan
Garlic Parmesan Zucchini Chips
Ingredient Notes
Zucchini
Zucchini is the star of this recipe. Choose firm zucchinis with bright, smooth skin. Smaller to medium zucchinis tend to have fewer seeds and a better texture for chips. When sliced thinly, zucchini becomes crispy after baking or air frying, making it an excellent low-carb base for seasonings.
Olive Oil or Avocado Oil
These oils help the chips crisp up and also allow the seasoning to stick. Avocado oil is excellent for high-heat cooking and has a neutral flavor, while olive oil adds a subtle richness.
Grated Parmesan Cheese
Parmesan offers a salty, nutty, deeply savory flavor. When baked, it becomes golden and crisp, forming a crunchy coating around the zucchini slices. Use freshly grated Parmesan for best results, but pre-grated works well too.
Garlic Powder
Garlic powder provides bold garlic flavor without burning or overpowering the chips. It mixes evenly, ensuring each chip gets a balanced taste.
Onion Powder
This enhances depth and adds complexity to the Parmesan’s salty richness. It complements garlic well and brings out the zucchini’s natural sweetness.
Paprika (Optional)
Paprika adds a mild smoky flavor and creates a pleasant golden color. You can substitute with smoked paprika for a stronger, richer taste.
Salt and Black Pepper
Salt enhances natural flavors, while black pepper adds mild heat and earthiness. Adjust according to your preference, especially since Parmesan is naturally salty.
Fresh Parsley
This optional garnish adds a fresh, herbal brightness that balances the richness of Parmesan and garlic.
Serving Instructions
Garlic Parmesan Zucchini Chips can be served in various delicious ways:
- As a snack: Serve them warm in a bowl with a dipping sauce like garlic aioli, ranch, marinara, or spicy mayo.
- As a side dish: Pair with grilled chicken, steak, burgers, or any keto meal.
- As a party appetizer: Serve on a platter with multiple dip options for gatherings.
- As a salad topping: Add extra crunch to salads or grain bowls.
For best taste, enjoy them immediately while still warm and crispy.
Tips
- Slice evenly: A mandoline slicer ensures consistency and crispness.
- Do not skip moisture removal: zucchini holds water; drying is essential for crunch.
- Use parchment paper: Prevents sticking and helps chips crisp evenly.
- Avoid overcrowding: Chips need space for air circulation.
- Watch closely in the last few minutes: Parmesan can brown quickly.
- Try variations: add chili flakes or Italian seasoning, or swap Parmesan for Asiago cheese.
Storage Information
Zucchini chips are best enjoyed fresh, but they can be stored if needed:
- Room temperature: Store in an airtight container for up to 24 hours with a paper towel to absorb moisture.
- Refrigerator: Not recommended, as they become soft.
- Reheating: Re-crisp in the oven or air fryer at 350°F (176°C) for 3–5 minutes.
Level of Difficulty
Easy
This recipe is beginner-friendly and requires no advanced cooking techniques.
FAQ’s
1. Will these zucchini chips stay crispy?
They are crispiest when fresh. Because zucchini contains moisture, they soften over time. Reheat in an oven or air fryer to re-crisp.
2. Can I use another type of cheese?
Yes! Asiago, Romano, or a blend of Italian hard cheeses work well. Avoid mozzarella since it melts too soft.
3. Can I make these chips without oil?
Oil is recommended for crispiness, but you can reduce it or use a cooking spray for a lighter version.
4. How thin should I slice the zucchini?
Slices should be ⅛ inch thick for the perfect balance between crispiness and structure.
5. Are these chips keto-friendly?
Absolutely. Zucchini is low in carbs, and Parmesan cheese is high in fat and protein, making this recipe ideal for keto and low-carb diets.
