A crunchy, savory treat made from zucchini and Parmesan cheese, baked to perfection for a healthy alternative to traditional snacks.
Ingredients
Scale:
2 medium zucchini
2 tablespoons olive oil
½ cup Parmesan cheese, grated
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
Optional: paprika or Italian seasoning to taste
Instructions
Preheat your oven to 225°F (110°C). This low temperature will help crisp the chips without burning them.
Wash and dry the zucchini. Cut off the ends and slice them thinly, about ¼ inch thick. Use a mandoline for consistent thickness if you have one.
Place the zucchini slices on a clean kitchen towel or paper towels. Sprinkle with salt and let them sit for 15-20 minutes to draw out moisture. This step is crucial for achieving crispiness.
After resting, pat the zucchini slices dry with another towel to remove excess moisture. Ensure they're as dry as possible.
In a large bowl, combine the zucchini slices with olive oil, garlic powder, onion powder, black pepper, and any additional seasonings. Toss well until evenly coated.
Sprinkle the grated Parmesan cheese over the zucchini and toss again to ensure each slice is covered.
Line a baking sheet with parchment paper and arrange the zucchini slices in a single layer. Avoid overlapping to promote even cooking.
Bake in the preheated oven for about 1.5 to 2 hours, flipping the chips halfway through. They are done when they are golden brown and crispy.
Once baked, remove from the oven and let them cool slightly on the baking sheet before enjoying.
