Crispy Parmesan Zucchini Chips
These Crispy Parmesan Zucchini Chips are a delicious and healthy snack that satisfies your cravings without derailing your keto diet. Coated in a savory blend of Parmesan cheese and spices, these chips are baked to perfection, offering a crunchy texture and a burst of flavor in every bite!
Servings 4 servings
Calories 220kcal
Ingredients
- 2 medium zucchinis (about 300g)
- 1 cup grated Parmesan cheese (100g)
- ½ cup almond flour (50g)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 large egg
- Cooking spray or olive oil for greasing
Instructions
- Preheat your oven to 225°F (110°C).
- Wash the zucchinis thoroughly and slice them into thin rounds, about 1/8-inch thick. Lay the slices on a paper towel and sprinkle with a little salt. Let them sit for about 10 minutes to draw out excess moisture.
- In a mixing bowl, combine the grated Parmesan cheese, almond flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well until evenly distributed.
- In another bowl, whisk the egg until well combined. This will help the coating stick to the zucchini slices.
- Pat the zucchini slices dry with a paper towel. Dip each slice into the egg wash, allowing excess to drip off, then dredge in the Parmesan mixture.
- Line a baking sheet with parchment paper and lightly grease it. Place the coated zucchini slices in a single layer on the baking sheet.
- Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Remove from the oven and let cool for a few minutes. Serve immediately or store in an airtight container for later.
Notes
For added flavor, consider experimenting with different spices such as Italian seasoning or cayenne pepper for a kick. These chips are best enjoyed fresh, but if you need to store them, keep them in an airtight container at room temperature for up to three days.
Nutrition
Calories: 220kcal | Carbohydrates: 6g | Protein: 12g | Fat: 18g | Fiber: 2g | Net Carbs: 4g