How many ways can you eat a zucchini? You already know there’s zucchini pasta, pizza, and bread. But now you can eat zucchini instead of chips!
We are so excited to represent you Low Carb Zucchini Parmesan Crisps.
This recipe has two main ingredients: zucchini and parmesan. They are always great when paired together.
Traditional chips are usually made with corn or potatoes as well as vegetable oil and loads of sodium. They are calorie-dense and nutrient-poor.
Our crisps are made with zucchini, which contains antioxidants, fiber, vitamins, and minerals that you normally won’t find in regular chips. You won’t feel guilty about mindlessly eating these at all!
Research shows that zucchini has traditionally been used in folk medicine to alleviate aches and treat colds due to its antioxidant, anti-carcinogenic, anti-inflammatory, antimicrobial, antiviral, and analgesic properties (*).
The healthy fats in the parmesan cheese help aid in the absorption of the carotenoids found in the zucchini. Because they contain a high water content, it’s important not to overcook zucchini or you will lose some of the nutrients.
These Low Carb Zucchini Parmesan Chips are gluten-free, keto-friendly, and sugar-free. They will be your kid’s new favorite snack on the go. Enjoy them anytime of day. These will be your favorite low carb chips alternative.
We hope you are ready now to learn how to make them. The most important thing is that they are ready in less than an hour. Enjoy!
Prepare a large baking tray with parchment paper. Preheat the oven to 390F.
Start by slicing zucchini into a 1/4 inch thin circle.
In one mixing bowl, combine parmesan, salt, and oregano. In another mixing bowl, beat the egg and salt.
Coat each zucchini round with egg mixture, then cover with parmesan mix.
Place them on a baking tray and top with more shredded cheese.
Bake in the oven for 20-30 minutes or until you get them perfectly crispy. Serve warm and enjoy!
Keto Zucchini Parmesan Crisps
- 1 zucchini medium, sliced
- 3/4 cup parmesan cheese
- Salt to taste
- 1 tsp oregano
- 1 eggs beaten
- 1/4 cup mozzarella cheese for the top
- Preheat the oven to 390F.
- Slice zucchini into thin round slices.
- In one mixing bowl, beat two eggs and salt. In another mixing bowl, combine parmesan, salt, and oregano.
- Dip each zucchini piece in the egg mixture then coat it with parmesan mix. Place them on the parchment paper and top with more shredded cheese if you desire. Bake in the oven for 20-30 minutes or until crispy. Serve warm with your favorite topping. Enjoy!