Low Carb Zucchini Parmesan Chips – Keto Friendly Recipe

I am determined not to get bored in this keto lifestyle so I made some of the most delicious Low Carb Zucchini Parmesan Chips today! These chips were loved by the whole family! They were super simple to make too! Gosh I love easy and healthy recipes like this one. This is why I am able to stay on track.

I’ve tried this with Zucchini and Yellow Squash and both vegetables are amazing in this recipe.

There’s a printable version of this recipe at the very bottom of this post.

Low Carb Zucchini Parmesan Chips Ingredients

4 small zucchini’s
1 to 1 1/2 cups Parmesan Cheese (or your favorite cheese)
Optional: Low Sugar Spaghetti sauce for dipping

Low Carb Zucchini Parmesan Chips Instructions

Start by slicing each zucchini into slices that are about 1/4 inch thick.
Prep a large baking sheet with tin foil or parchment paper.
Spread out the sliced zucchini rounds on to the large baking sheet and don’t worry too much if there is little space in between each one. You can sprinkle easy one with salt and pepper. This will depend on how much flavor your cheese has.
Now sprinkle your cheese evenly over each Zucchini round covering each one. I personally love the Parmesan-Romano blend and I always buy the big bag from Costco.
Bake them on 425 degrees for about 15 to 20 minutes or until the cheese turns a golden brown color. I talk to my Amazon Echo asking Alexa to set a timer and check it after about 10 minutes and keep adding 5 minute increments until it gets close to the color I want.
You can serve them with a small amount spaghetti sauce to add even more flavor too! We do that often as well.
Serve warm and Enjoy!

I can pretty much guarantee that the pickiest of picky eaters will enjoy this healthy snack! It’s such a good way to enjoy veggies.

Here are some process photos we took along the way:

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