Description

A quick, healthy, and addictive snack made with zucchini, parmesan cheese, and garlic powder. These baked chips offer a crunchy, savory alternative to traditional potato chips with minimal prep time.

Ingredients

Scale

2 medium large zucchini (about 1.5 lbs / 680g)
1 cup freshly grated Parmesan cheese (100g)
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 large egg white, lightly beaten
2 tablespoons extra virgin olive oil
Sea salt, to taste (for finishing)
Freshly cracked black pepper, to taste

Instructions

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
Wash zucchini and trim ends. Slice diagonally into thin, uniform slices (approx. 1/8 inch thick).
In a large bowl, lightly beat the egg white. Add zucchini slices and toss to coat evenly in egg white.
Add parmesan cheese, garlic powder, onion powder, Italian seasoning, and black pepper to the bowl. Toss until zucchini is evenly coated.
Arrange zucchini slices on prepared baking sheets in a single layer, ensuring slices do not overlap.
Bake for 10-12 minutes, or until edges are golden brown and cheese is bubbly and crisp.
Remove from oven and let cool on the pan for 2 minutes to allow cheese to harden.
Sprinkle with flaky sea salt if desired and serve immediately.

Notes

Do not overcrowd the pan as this causes steaming instead of crisping. Salt after baking to prevent moisture release. For maximum crunch, let chips cool completely. Can be reheated in an air fryer or toaster oven; do not microwave.

Prep Time: 5 minutes
Cook Time: 10-12 minutes
Category: Snack
Cuisine: American

Nutrition

Serving Size: Approximately 12 chi
Calories: 120
Sugar: 3
Sodium: 180
Fat: 7
Saturated Fat: 3
Carbohydrates: 8
Fiber: 2
Protein: 7

Keywords: zucchini chips, healthy snack, gluten-free snack, parmesan zucchini, quick recipes, kid-friendly snacks, baked vegetables, low carb snack