Keto Crispy Garlic Zucchini Chips
INGREDIENTS:
2 medium zucchini
1/2 cup parmesan
seasonings, to taste (I use black pepper, salt, and garlic powder)
Mozzarella cheese ( didn’t measure)
RECIPE:
1. Preheat your oven to 425*. Place parchment paper on your baking sheet and spray with cooking spray (I know this seems like overboard, but I’ve had the zucchini stick to the parchment paper before and I don’t like to lose any of those delicious bites!)
2. Slice zucchini very thinly. This is a personal preference. I find they crisp up more this way.
3. Place zucchini slices on your baking sheet and season with pepper and garlic powder. I do not use salt because the parmesan is salty enough on its own!
4. Generously cover with the parmesan. Don’t worry about getting it perfectly on top of just the zucchini. I coat the entire pan. THIS is the key to having some crispies! The zucchini itself will not get super crisp; however, all the parmesan around it will!
5. Bake in the oven at 425* for about 10 minutes. When the 10 minutes is up, Sprinkle some shredded mozzarella on and I broil for another 2-3 minutes.
NOTE: I watch these pretty carefully when I make them. I feel like they cook slightly different each time and I don’t want to burn them! This is definitely a recipe you can play around with to see how much cheese and seasoning you prefer.
INGREDIENTS:
2 medium zucchini
1/2 cup parmesan
seasonings, to taste (I use black pepper, salt, and garlic powder)
Mozzarella cheese ( didn’t measure)
RECIPE:
1. Preheat your oven to 425*. Place parchment paper on your baking sheet and spray with cooking spray (I know this seems like overboard, but I’ve had the zucchini stick to the parchment paper before and I don’t like to lose any of those delicious bites!)
2. Slice zucchini very thinly. This is a personal preference. I find they crisp up more this way.
3. Place zucchini slices on your baking sheet and season with pepper and garlic powder. I do not use salt because the parmesan is salty enough on its own!
4. Generously cover with the parmesan. Don’t worry about getting it perfectly on top of just the zucchini. I coat the entire pan. THIS is the key to having some crispies! The zucchini itself will not get super crisp; however, all the parmesan around it will!
5. Bake in the oven at 425* for about 10 minutes. When the 10 minutes is up, Sprinkle some shredded mozzarella on and I broil for another 2-3 minutes.
NOTE: I watch these pretty carefully when I make them. I feel like they cook slightly different each time and I don’t want to burn them! This is definitely a recipe you can play around with to see how much cheese and seasoning you prefer.