These low carb 3-ingredient parmesan zucchini crisps are the kind of easy snack that disappears almost as soon as they hit the table. They are simple, budget-friendly, and perfect when zucchini is plentiful in summer. With just zucchini, Parmesan, and a little seasoning, you get a crispy, savory bite that works as an appetizer, side, or after-school snack.
Serve these warm with ranch, marinara, or a simple garlic yogurt dip for dunking. They also pair nicely with burgers off the grill, sandwiches, grilled chicken, or a fresh tomato salad. For parties, I like to set them out on a platter with other finger foods so everyone can grab a few while they are still crisp.
Low Carb 3-Ingredient Parmesan Zucchini Crisps
Servings: 4
Ingredients
2 medium zucchini, sliced into very thin rounds
1 cup finely grated Parmesan cheese
1/2 teaspoon black pepper or Italian seasoning
Directions
1. Preheat the oven to 425°F and line a baking sheet or foil tray with parchment paper for easy cleanup.
2. Slice the zucchini into very thin rounds, about 1/8 inch thick. Pat the slices dry with paper towels so they crisp up better.
3. Place small mounds of Parmesan on the prepared tray, leaving a little space between them. Set one zucchini slice on each mound and sprinkle with black pepper or Italian seasoning.
4. Bake for 12 to 15 minutes, or until the cheese is melted and bubbling and the edges are deep golden brown.
5. Let the crisps cool on the tray for 5 minutes so they firm up, then gently lift them off and serve warm.
Variations & Tips
For extra crispness: Slice the zucchini as evenly and thinly as possible, and do not skip patting it dry. If your zucchini is very watery, let the slices sit on paper towels for a few extra minutes before baking.
Kid-friendly seasoning: If you are serving picky eaters, use plain black pepper or skip the seasoning entirely and let the Parmesan bring the flavor. A little dip on the side can make these even more fun for kids.
Cheese swap: Parmesan works best for crisp edges, but a little Romano mixed in adds a sharper flavor. Just avoid very moist cheeses, since they will not crisp the same way.
Air fryer method: Make these in batches in the air fryer at 375°F for about 7 to 9 minutes, watching closely near the end. They cook quickly and can go from golden to too dark in a hurry.
Serving tip: These are best the day they are made, especially while still slightly warm. If you need to refresh leftovers, pop them back into a hot oven for a couple of minutes to bring back some of the crunch.