Pro Tips for the Best Parmesan Zucchini Chips
Remove Excess Water: Squeeze the grated zucchini thoroughly; too much moisture can make the chips soggy.
Use Fresh Parmesan: Freshly grated parmesan melts better and gives a crispier texture compared to pre-shredded cheese.
Keep Them Thin: Press the mixture into thin, even rounds for maximum crispiness.
Use Parchment Paper: It prevents sticking and makes cleanup a breeze.
Cool Before Serving: Let the chips cool slightly after baking—they crisp up even more as they cool!
Frequently Asked Questions
Can I Add Herbs or Seasonings?
Definitely! Try adding a pinch of garlic powder, oregano, or black pepper for extra flavor.
How Do I Make the Chips Even Crispier?
You can bake them a few minutes longer, keeping a close eye to prevent burning, or broil for the last 1–2 minutes for an extra crunch.
Can I Use Other Cheeses?
Parmesan is ideal for crispiness, but you could experiment with pecorino romano or a dry-aged cheddar for a slightly different flavor.
Are These Chips Good for Meal Prep?
Absolutely. Store them in an airtight container and they’ll stay crispy for a day or two—perfect for on-the-go snacks!
Can I Make Them Without Cheese?
Cheese is key to the texture here. If you want a dairy-free version, you might need a different method, such as thinly slicing and dehydrating the zucchini.
How to Store Zucchini Chips
Let the zucchini chips cool completely, then store them in an airtight container at room temperature. They are best enjoyed within 1–2 days for maximum crunch. If they lose crispness, you can re-crisp them in a warm oven (about 300°F) for a few minutes.
How to Freeze Zucchini Chips
Freezing is not recommended for these chips as it can cause them to become soggy once thawed. It’s best to enjoy them fresh or make a small batch at a time.
Ingredients
ZUCCHINI (GRATED)
230g about 1½ cups
PARMESAN
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