Parmesan Baked Zucchini Chips

With the New Year it’s definitley a good idea to try and get more veggies into your diet, but I must admit, here I am 7.5 months pregnant and am craving anything but veggies! ha! I have been trying to get creative with ways to sneak in my veggies or get healthier with my sweet tooth cravings. The other day I was craving zucchini fries, not just any, this San Diego local was wanting Beef & Bun’s AMAZING zucchini fries dipped in ranch. But what’s a gal to do when she is 6hrs away? Make her own “healthier” aka not deep fried version of this delicious snack!! These zucchini chips make for a great appetizer, snack, or even side. Hello Super Bowl? I loved eating them as is but you could easily whip up some dilly yogurt dip, siracha ranch or whatever sounds yummy for some extra flavor dunkin’!

Yum, time to dig in and enjoy!
xo
Sam

Print
Parmesan Baked Zucchini Chips
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

These salty savory chips are the perfect snack and way to sneak in some veggies!

Course: Gluten Free, side, Snack, Snacks, Vegetable, vegetarian
Cuisine: American
Servings: 3
Ingredients
  • 2 medium zucchinis
  • 1.5 cups grated parmesan cheese
  • 1 tbsp olive oil
  • salt & pepper
Instructions
  1. Pre-heat oven to 400 F and line a baking sheet with foil or parchment paper. Next wash your zucchini and cut into slices that are about 1/4" in thickness. Line slices up on pan, brush with olive oil and top with sprinkle of parmesan, salt and pepper on each slice. Bake in oven for 20 minutes or until golden brown and crisped. Serve warm! 

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