When the zucchini in the garden starts coming in faster than anybody can keep up, this is the kind of simple little recipe that earns a permanent place in the kitchen. These low carb parmesan zucchini crisps remind me of the thrifty late-summer cooking I grew up with in the Midwest, where nothing good from the garden went to waste. With just three ingredients, they bake up into a crunchy, savory snack with those irresistible cheesy edges that make them disappear about as fast as a bowl of potato chips.
Serve these crisps warm or at room temperature alongside burgers, grilled chicken, tomato soup, or a simple sandwich lunch. They also make a fine snack on their own with a small bowl of marinara, ranch dip, or garlic aioli for dipping, and they fit right in on a summer appetizer tray with fresh tomatoes, pickles, and sliced cheese.
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 tablespoon olive oil
Directions
1. Preheat the oven to 425°F. Line a baking tray with foil and lightly brush or rub it with a little of the olive oil to help prevent sticking.
2. Slice the zucchini into very thin, even rounds, about 1/8 inch thick. Pat them dry well with paper towels so the crisps can bake up nicely instead of steaming.
3. Sprinkle small mounds of Parmesan cheese onto the prepared tray, then set a zucchini round on each mound. Lightly brush or drizzle the tops with the remaining olive oil.
4. Bake for 15 to 20 minutes, or until the cheese is melted and deeply golden around the edges and the zucchini slices look set. Watch closely near the end so the cheese turns crisp but does not burn.
5. Let the crisps cool on the tray for several minutes to firm up, then gently loosen them with a thin spatula and serve.
Variations & Tips
Use parchment if needed: If foil tends to stick in your kitchen, parchment paper can make removal easier. Just be sure the tray stays flat and the crisps have space between them so the edges can turn lacy and crisp.
Slice evenly: A mandoline is handy for getting the zucchini thin and uniform, which helps every crisp finish at the same time. If some slices are thicker than others, pull the smaller ones off the tray first and let the rest bake a minute or two longer.
Choose the right Parmesan: Finely grated Parmesan melts and browns more evenly than coarse shreds. The shelf-stable grated kind works in a pinch, but freshly grated Parmesan usually gives the best flavor and the prettiest crisp edges.
Try a little seasoning: Even though the base recipe is just three ingredients, you can add a pinch of black pepper, garlic powder, or Italian seasoning if you want a slightly different flavor. Keep it light so the cheese still does the main work.