How to Make Crispy Zucchini Chips
Wash and grate the zucchini. Transfer to a bowl and squeeze well with your hands to remove as much water as possible.
Add the parmesan to the zucchini and mix thoroughly to combine into a sticky, cheesy mixture.
Spoon small portions of the mixture onto a baking sheet lined with parchment paper. Press each one down into a thin, compact round.
Bake at 180°C (360°F) for about 20 minutes, or until golden and crispy.
Let cool slightly, then serve and enjoy!
Pro Tips for the Best Parmesan Zucchini Chips
Remove Excess Water: Squeeze the grated zucchini thoroughly; too much moisture can make the chips soggy.
Use Fresh Parmesan: Freshly grated parmesan melts better and gives a crispier texture compared to pre-shredded cheese.
Keep Them Thin: Press the mixture into thin, even rounds for maximum crispiness.
Use Parchment Paper: It prevents sticking and makes cleanup a breeze.
Cool Before Serving: Let the chips cool slightly after baking—they crisp up even more as they cool!
Frequently Asked Questions
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