Parmesan Zucchini Crisps

4.50 from 4 votes

Baked Parmesan Zucchini Crisps are a highly addictive healthy snack that is incredibly simple and easy to make with just two ingredients! Serve this Crispy Parmesan Zucchini recipe with a side of homemade ranch dressing for dipping and you’ll have a delicious, good for you snack that your whole family will love.

Prep Time5

Cook Time20

Total Time25

Course: Side

Cuisine: American

Servings: servings

Author: Kristin Maxwell

Ingredients

2 medium zucchinis sliced into ⅛” rounds
Kosher salt and fresh ground black pepper
1 ½ cups freshly grated Parmesan cheese
Hidden Valley® Simply Ranch for dipping

Instructions

Preheat oven to 400 degrees F. Line a metal baking sheet with parchment paper or foil (if using foil, spray lightly with nonstick cooking spray). Set aside.
Slice zucchini into thin (about ⅛-¼”) slices.
Optional step: Lay out on a paper towel to dry for 20. Place another paper towel on top of the zucchini slices and press lightly. This will help remove some moisture which will help the zucchini crisp up a little more.
Arrange zucchini in a single layer on the prepared baking sheet. It’s ok if they are touching as they will shrink during baking. Season with a pinch of salt and pepper. Place about a teaspoon of freshly grated Parmesan cheese on top of each slice.
Bake at 400 degrees for 20-22 minutes or until golden brown on top.
Cool for a few minutes before transferring to a plate.
Serve with Hidden Valley Simply Ranch for dipping.

Notes

Zucchini Chips don’t make the best leftovers. You can store them in a plastic zipped bag for a few days in the fridge and reheat them in the oven or on the stovetop in a hot skillet. They are best fresh out of the oven and freezing is not recommended.

Nutrition

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