Parmesan Balsamic Zucchini Chips

Recipe

7 INGREDIENTS • 6 STEPS • 3HRS 15MINS

Parmesan Balsamic Zucchini Chips

5

1 rating

These are such simple, wonderful and healthy parmesan balsamic zucchini chips that are perfect for serving as a low carb side or snack!

Parmesan Balsamic Zucchini Chips

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Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

These are such simple, wonderful and healthy parmesan balsamic zucchini chips that are perfect for serving as a low carb side or snack!

3HRS 15MINS

Total Time

$0.27

Cost Per Serving

Ingredients

Servings

4

US / Metric

1

Medium Zucchini

1/4 cup

Grated Parmesan Cheese

2 Tbsp

Balsamic Vinegar

2 Tbsp

1 pinch

1 pinch

Ground Black Pepper

1 pinch

McCormick® Garlic Powder

Nutrition Per Serving

VIEW ALL

Calories

101

Fat

8.6 g

Protein

2.4 g

Carbs

3.7 g

Parmesan Balsamic Zucchini Chips

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Author's Notes

I made sure to let the chips cool completely before I tried to remove them. That way they released easier from the silicone mat.

Cooking InstructionsHide images

step 1

Preheat the oven to 225 degrees F (105 degrees C). Line two sheet trays with silicone mats or parchment paper.

step 2

Use either a very sharp knife or mandolin to slice the Zucchini (1) into really thin discs. Place the slices on paper towels and layer more paper towel on top of them. Press firmly to wring out a lot of the moisture from the slices, which is the enemy in this dish. Then lay them out on the lined sheet trays in a single layer.

step 2 Use either a very sharp knife or mandolin to slice the Zucchini (1) into really thin discs. Place the slices on paper towels and layer more paper towel on top of them. Press firmly to wring out a lot of the moisture from the slices, which is the enemy in this dish. Then lay them out on the lined sheet trays in a single layer.

step 3

Stir the Grated Parmesan Cheese (1/4 cup), Balsamic Vinegar (2 Tbsp), Olive Oil (2 Tbsp), Salt (1 pinch), Ground Black Pepper (1 pinch), and McCormick® Garlic Powder (1 pinch) together thoroughly in a bowl.

step 3 Stir the Grated Parmesan Cheese (1/4 cup), Balsamic Vinegar (2 Tbsp), Olive Oil (2 Tbsp), Salt (1 pinch), Ground Black Pepper (1 pinch), and McCormick® Garlic Powder (1 pinch) together thoroughly in a bowl.

step 4

Brush the mixture generously on each zucchini slice.

step 4 Brush the mixture generously on each zucchini slice.

step 5

Bake them on that low temperature for 2 1/2 to 3 hours to really let them dehydrate and crisp up. Let them cool before you try and remove them.

step 5 Bake them on that low temperature for 2 1/2 to 3 hours to really let them dehydrate and crisp up. Let them cool before you try and remove them.

step 6

Seal them up and snack on them whenever you want! They keep for a few days.

step 6 Seal them up and snack on them whenever you want! They keep for a few days.

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