Low Carb Zucchini Parmesan Chips – Keto Friendly Recipe
I am determined not to get bored in this keto lifestyle so I made some of the most delicious Low Carb Zucchini Parmesan Chips today! These chips were loved by the whole family! They were super simple to make too! Gosh I love easy and healthy recipes like this one. This is why I am able to stay on track.
I’ve tried this with Zucchini and Yellow Squash and both vegetables are amazing in this recipe.
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There’s a printable version of this recipe at the very bottom of this post.
Low Carb Zucchini Parmesan Chips Ingredients
- 4 small zucchini’s
- 1 to 1 1/2 cups Parmesan Cheese (or your favorite cheese)
- Optional: Low Sugar Spaghetti sauce for dipping
Low Carb Zucchini Parmesan Chips Instructions
- Start by slicing each zucchini into slices that are about 1/4 inch thick.
- Prep a large baking sheet with tin foil or parchment paper.
- Spread out the sliced zucchini rounds on to the large baking sheet and don’t worry too much if there is little space in between each one. You can sprinkle easy one with salt and pepper. This will depend on how much flavor your cheese has.
- Now sprinkle your cheese evenly over each Zucchini round covering each one. I personally love the Parmesan-Romano blend and I always buy the big bag from Costco.
- Bake them on 425 degrees for about 15 to 20 minutes or until the cheese turns a golden brown color. I talk to my Amazon Echo asking Alexa to set a timer and check it after about 10 minutes and keep adding 5 minute increments until it gets close to the color I want.
- You can serve them with a small amount spaghetti sauce to add even more flavor too! We do that often as well.
- Serve warm and Enjoy!
I can pretty much guarantee that the pickiest of picky eaters will enjoy this healthy snack! It’s such a good way to enjoy veggies.
Here are some process photos we took along the way:
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Low Carb Zucchini Parmesan Chips - Keto Friendly Recipe
Ingredients
- 4 small zucchini's
- 1 to 1 1/2 cups Parmesan Cheese or your favorite cheese
- Optional: Low Sugar Spaghetti sauce for dipping
Instructions
- Start by slicing each zucchini into slices that are about 1/4 inch thick.
- Prep a large baking sheet with tin foil or parchment paper.
- Spread out the sliced zucchini rounds on to the large baking sheet and don't worry too much if there is little space in between each one.
- Now sprinkle your cheese evenly over each Zucchini round covering each one. I personally love the Parmesan-Romano blend and I always buy the big bag from Costco.
- Bake them on 425 degrees for about 15 to 20 minutes or until the cheese turns a golden brown color. I talk to my Amazon Echo asking Alexa to set a timer and check it after about 10 minutes and keep adding 5 minute increments until it gets close to the color I want.
- You can serve them with a small amount spaghetti sauce to add even more flavor too! We do that often as well.
- Serve warm and Enjoy!
If you are looking for more Keto snack ideas, I highly suggest you look at the Top 10 Keto Snacks article here! It’s an excellent list of great ideas.
Susan says
I just made these with a yellow squash. I baked them longer. I ate the whole thing!
Pamela says
Right up my alley-making this today. Cheese makes everything better 🙂
Jessica says
These are so easy to do. I only get a 20 min lunch break so these are perfect to snack on. I sliced them and patted them with a paper towel. I sprinkled salt, pepper, and then some garlic powder. I’m part Italian so garlic goes in/on everything. I did the parmesan. The smell in my house was unbelievable. I couldn’t wait to try them. I pulled them out and tried one… so full of flavor. However, I had a rough time getting them off the tin foil, especially since they didn’t really crisp. I’ve never used parchment paper and it says on the box for heat up to 420. I didn’t know if my house would burn to the ground. I suggest maybe lightly spritz some cooking spray on foil. I will definitely make these again. I need to put them away because I keep eating them and I need them for the week.
Brittany says
I been looking for some good keto snack recipes! I can’t wait to try this one! It looks easy to make and I bet it tastes delicious!
Shane says
Hi Jennifer, I’m going to try this recipe. I’m probably going to need 2 packs of cheese. 1 for snacking on while cooking and 1 for the actual recipe.
Loretta says
I have been making these for years and they are great. To add flavor you can use an italian dressing (I use a 0 carb italian dressing) and brush on both sides of the zucchini. Then top with cheese and bake. No need to add pepper and salt since the dressing will have the seasoning.
Abbey says
I made some last week sliced very thin and baked until crispy! It worked! Just make sure to get them as even as possible so some don’t burn.
Shawna says
HI, Do these get crispy at all? I love zucchini flavor, but the texture grosses me out. Thanks!
Jennifer says
Theses are not real crispy, no. If I were you, I would suggest slicing them extremely thin and deep frying them for the crunch you are looking for.
Mimi says
Absolutely delicious! I inhaled an entire zucchini this way😊