Parmesan Zucchini Chips Recipe

I’m sharing my quick two-ingredient Parmesan Zucchini Chips recipe because the method reveals a clever shortcut most home cooks miss.

I love finding shortcuts that actually taste like cheating. I stumbled on a two ingredient trick that turns thinly sliced zucchinis and finely grated parmesan cheese, preferably Parmigiano Reggiano, into addictive Parmesan Zucchini Chips.

They’re weirdly crispy, salty and light all at once, perfect when you want a crunch without bread. I bring them to parties and no one believes how simple they are, it’s almost embarrassing.

Sometimes I crumble a few over a soup or toss them into a salad and people ask how I did it. If you like Zucchini Crisps that feel fancy but are stupid easy, try these.

Ingredients

• Zucchini is mostly water, keeps chips light and low calorie.
• It adds gentle vegetal flavor, not overpowering other ingredients.
• Good source of fiber and vitamin C, so it’s slightly nutritious.
• Thin slices crisp up fast, so timing’s important when baking.
• Mild bitterness in the skin sometimes stays, you can peel.
• Parmigiano Reggiano brings savory, umami punch and great melting.
• High in protein and calcium, adds richness but also salt.
• Finely grated cheese spreads evenly, helping chips hold together.
• Use lightly packed cheese to avoid clumps, trust your hands.

Ingredient Quantities

• 2 medium zucchinis (about 1 lb total), thinly sliced
• 1 cup finely grated parmesan cheese, preferably Parmigiano Reggiano, lightly packed

How to Make this

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.

2. Slice the zucchinis very thin, about 1/8 inch thick; a mandoline makes this fast and even, if you don’t have one a sharp knife is fine just try to keep slices uniform.

3. Pat the slices dry on both sides with paper towels to remove as much moisture as possible, otherwise they won’t crisp.

4. Put the grated Parmesan on a shallow plate, press each zucchini slice into the cheese so both sides get a good coating, press the cheese into the zucchini so it sticks.

5. Arrange the coated slices on the prepared sheet in a single layer, not touching each other, don’t overcrowd or they’ll steam and go soggy.

6. Bake 10 to 15 minutes, rotating the pan halfway; start watching closely around 8 minutes because the cheese can go from golden to burned fast.

7. Take them out when the edges are golden and the centers look set, let them cool on the pan 3 to 5 minutes then move to a wire rack to crisp completely, they firm up as they cool.

8. If some cheese puddles melted away from the zucchini, gently scrape and press the slice back onto it right after taking them from the oven, it helps form a golden crust.

9. Store cooled chips in an airtight container at room temp up to 2 days, layer with parchment so they don’t stick; to revive any limp ones pop them in a 350°F (175°C) oven for 3 to 5 minutes.

Equipment Needed

1. Oven (preheat to 425°F / 220°C)
2. Rimmed baking sheet with parchment paper or silicone baking mat
3. Mandoline or a very sharp knife (keep slices about 1/8 inch)
4. Cutting board
5. Box grater or microplane for the Parmesan and a shallow plate to press the cheese on
6. Paper towels or a clean kitchen towel to pat slices dry
7. Wire cooling rack (lets the chips crisp up as they cool)
8. Spatula or thin metal turner to lift chips off the sheet
9. Oven mitts or heatproof gloves for safety

FAQ

Parmesan Zucchini Chips Recipe Substitutions and Variations

• Yellow squash for zucchini — almost the same texture and cook time, slice thin like the zucchini and you’ll hardly notice a difference.
• Eggplant for zucchini — meatier and wetter so sprinkle salt, let sit a few minutes and pat dry before baking to help them crisp.
• Pecorino Romano for Parmesan — sharper and saltier, so use a bit less but it crisps up just as nice and adds a bolder flavor.
• Nutritional yeast + a couple tablespoons almond flour for a dairy free option — gives a cheesy taste while the almond flour helps with crisping, add a pinch of salt to taste.

Pro Tips

1) Slice and dry like your life depends on it. A mandoline helps but be careful dont slice your fingers, a thin even slice crisps way better. If they seem wet, salt them a little for 8 to 10 minutes then pat super dry before the cheese goes on.

2) Use real Parm not the powdery stuff, it melts and browns nicer. Toss the grated cheese with a tiny pinch of cornstarch to stop it from turning greasy, it really helps the crust hold together.

3) Watch the oven closely, cheese goes from golden to burned faster than you think. Rotate the tray halfway, and if you see little oil pools scrape and press the slice back onto them right away so you get a golden patch instead of a puddle.

4) Let them cool completely on a wire rack so they crisp up, dont stack while warm. Store at room temp in an airtight container with parchment between layers up to a couple days, and to revive limp ones pop them in a 350°F oven or toaster oven for a few minutes.