Summer Baked Parmesan Zucchini Chips
Crisp, cheesy oven-baked zucchini rounds crusted in parmesan and herbs — a low-cal, high-protein summer snack.
Best for A light, high-protein snack that keeps calories down while sneaking in a full vegetable serving.
These are the zucchini chips I make on repeat once the summer garden goes into overdrive. Thin coins of zucchini are pressed into a nutty parmesan-and-almond crust, then baked low and slow so they turn genuinely crisp instead of soggy — no frying, no breadcrumbs padding out the count. They taste indulgent but stay light and vegetable-forward, with real protein from the cheese doing the heavy lifting.
Ingredients
- 500 g zucchini , sliced into 4 mm rounds
- 60 g finely grated parmesan , use the fine side of a box grater
- 30 g almond flour
- 1 large eggs , beaten
- 2 g garlic powder
- 2 g dried oregano
- 3 g fine sea salt
- 1 g black pepper , freshly ground
- 5 g Fresh basil , torn, to finish (optional – can be omitted)
Instructions
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1
Heat the oven to 200°C and line two large baking sheets with parchment. Lay the zucchini rounds on paper towels in a single layer, sprinkle lightly with about half the salt, and let them sit 5 minutes, then press firmly with more paper towels to draw out moisture — this is what lets them crisp rather than steam.
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2
In a shallow bowl, stir together the parmesan, almond flour, garlic powder, oregano, remaining salt and the black pepper. Beat the egg in a second bowl. Dip each zucchini round in egg, let the excess drip off, then press both sides into the parmesan mixture to coat.
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3
Arrange the coated rounds in a single layer with space between them so air circulates. Bake for 25 to 30 minutes, rotating the sheets halfway, until the crust is deep golden and the edges are crisp. Let them cool on the sheets for 5 minutes — they firm up as they cool. Scatter with torn basil and serve.