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Parmesan Balsamic Zucchini Chips
Recipe

7 INGREDIENTS • 6 STEPS • 3HRS 15MINS

Parmesan Balsamic Zucchini Chips

5.0
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!
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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
Zucchini
1
Medium Zucchini
Balsamic Vinegar
2 Tbsp
Balsamic Vinegar
Olive Oil
2 Tbsp
Salt
1 pinch
Garlic Powder
1 pinch
McCormick® Garlic Powder
Nutrition Per Serving
VIEW ALL
Calories
101
Fat
8.6 g
Protein
2.4 g
Carbs
3.7 g
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Parmesan Balsamic Zucchini Chips
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author_avatar
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 (4 Tbsp), 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 (4 Tbsp), 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.
Tags
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Appetizers
American
Gluten-Free
Keto
Snack
Low-Carb
Healthy
Shellfish-Free
Vegetarian
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