Baked Zucchini Parmesan Crisps – Healthy & Easy Snack And Appetizer Recipe!

I’ve got the perfect little recipe for you that I just know you’re going to love—zucchini parmesan crisps! These are so easy to make and they hit that spot when you’re craving something crunchy and cheesy. Imagine that crispy, golden goodness with the savory bite of Parmesan, all made from just a few simple ingredients. It’s the kind of recipe that feels like a small win every time you take them out of the oven!

I’ve made these crisps so many times, and every time, they’re a hit. They’re one of those snacks that disappear as soon as they hit the table. The best part is how light they are—no breadcrumbs or anything heavy, just zucchini and cheese with a sprinkle of seasonings. You wouldn’t believe how something so simple can be so satisfying!

These crisps are perfect for those moments when you want to treat yourself to something homemade but don’t want to spend ages in the kitchen. Plus, they’re a great way to use up any zucchini you have lying around. I love how the Parmesan gets all crispy and golden, while the zucchini adds a fresh, subtle flavor. It’s that perfect balance between crispy and tender!

I can’t wait for you to try them! Trust me, once you do, you’ll want to make them all the time. They’re a little bit addictive in the best way possible. So next time you’re in the mood for a snack, give these zucchini parmesan crisps a go—you won’t regret it!

Why You’ll Love These Zucchini Parmesan Crisps?

• Simple Ingredients: Just zucchini, Parmesan, and seasonings! It’s quick to put together with things you probably already have at home.
• Healthy and Light: No heavy breadcrumbs or eggs. These crisps are light and packed with flavor, making them a guilt-free snack.
• Crunchy and Cheesy: The combo of crispy zucchini and melted Parmesan is delicious. It’s like having chips, but way better!
• Quick and Easy: Perfect for when you need something fast. You can whip these up in no time and enjoy a homemade snack without the fuss.
• Kid-Friendly: Even picky eaters will enjoy these! The cheesy crunch makes them fun to eat, and it’s a sneaky way to get some veggies in.
• Great for Sharing: These crisps are perfect for serving at gatherings. Everyone loves a good snack, and they’ll be impressed with how tasty and homemade they are.
• Low Carb: If you’re watching your carbs, this recipe is a winner. You get all the satisfaction of a crispy snack without the extra carbs.
• Customizable Seasoning: You can easily tweak the seasonings to match your taste. Whether you like it spicy or mild, it’s easy to make these your own.

Ingredients You Need

• Zucchini: Grate it and squeeze out the excess moisture. This step is key to getting the crisps nice and crunchy.
• Parmesan Cheese: Use freshly grated Parmesan for the best flavor and texture. Pre-grated cheese might not melt as well.
• Salt and Pepper: Season to taste, but don’t overdo the salt since Parmesan is already salty. Adjust to your preference.
• Garlic Powder (optional): A little goes a long way in adding extra flavor. If you’re a garlic lover, this will give the crisps a nice kick.
• Italian Seasoning (optional): This adds a bit of herby flavor. It’s great if you want a more savory taste.
• Red Pepper Flakes (optional): For a touch of heat, sprinkle in some red pepper flakes. Just a pinch can make the crisps extra exciting!

How To Make: Step-By-Step

The complete recipe with ingredients and measurements is below in the recipe card!

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high temperature will help the crisps become nice and crispy. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.

Prepare the Zucchini: Wash the zucchini thoroughly. Use a box grater or a food processor to grate the zucchini into fine shreds.

Place the grated zucchini in a clean kitchen towel or cheesecloth. Gather the edges of the towel and twist it to squeeze out as much moisture as possible. This step is crucial for achieving a crispy texture, as excess moisture can make the crisps soggy.

Mix the Ingredients: In a large bowl, combine the grated zucchini with the grated Parmesan cheese. Add salt and pepper to taste. If using optional seasonings like garlic powder, Italian seasoning, or red pepper flakes, mix them in as well. Stir the mixture until the zucchini and cheese are well combined, ensuring the cheese is evenly distributed.

Form the Crisps: Take spoonfuls of the mixture and place them onto the prepared baking sheet. Flatten each spoonful into a thin round shape, about ¼ inch thick. Make sure to leave some space between each round to allow for even baking and to prevent them from sticking together.

Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes. Keep an eye on the crisps towards the end of the baking time to ensure they don’t burn. They should be golden brown and firm to the touch when done. If you like them extra crispy, you can bake for a few additional minutes.

Cool and Serve: Once baked, remove the crisps from the oven and let them cool on the baking sheet for a few minutes. This allows them to firm up further.

After cooling, gently lift them off the sheet and serve immediately. They’re best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Tips & Ideas

• Drain Zucchini Well: After grating the zucchini, make sure to squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. This is crucial for achieving crispy results.
• Use a Non-Stick Baking Mat: Lining your baking sheet with parchment paper or a silicone baking mat helps prevent sticking and makes cleanup easier.
• Space Out the Crisps: When placing the zucchini mixture on the baking sheet, leave enough space between each round so they can spread and crisp up evenly.
• Try Different Cheeses: If you want to switch it up, you can try using Pecorino Romano or Asiago cheese instead of Parmesan for a different flavor profile.
• Experiment with Shapes: Instead of rounds, try shaping the mixture into sticks or small patties. This can make the crisps more fun to eat, especially for kids.
• Add breadcrumbs and egg – Add a small amount of breadcrumbs to the mixture to create a crunchier texture. They’ll help absorb some of the moisture and make the crisps more substantial. Also, you can lightly beat an egg and mix it into the zucchini and Parmesan mixture. The egg will help bind the ingredients together and create a more cohesive crisp. Just remember that adding these ingredients will slightly alter the texture and might make the crisps a bit less light and crispy compared to the original recipe.

Alternatives:

• Cheese Substitutes: If you prefer a non-dairy option, you can try using nutritional yeast mixed with almond flour. It won’t melt the same way but will still give a cheesy flavor.
• Add Herbs: Fresh herbs like thyme or rosemary can add a fragrant twist to the crisps. Just chop them finely and mix them into the zucchini before baking.
• Swap Zucchini: You can use yellow squash or even shredded carrots instead of zucchini for a slightly different taste and color.
• Serve with a Dip: Pair the crisps with marinara sauce, ranch, or even a spicy aioli. The dips add an extra layer of flavor and make the crisps even more enjoyable!

Your Questions: Q&A

Q: Can I use frozen zucchini for this recipe?
A: It’s best to use fresh zucchini because frozen zucchini tends to be watery and can affect the crispiness of the crisps. If you must use frozen, make sure to thaw and thoroughly drain it.

Q: How can I make the crisps extra crispy?
A: To achieve extra crispiness, make sure to squeeze out as much moisture as possible from the grated zucchini before mixing it with the cheese. Also, spreading the mixture thinly and baking at a high temperature helps.

Q: What can I use instead of Parmesan cheese?
A: If you don’t have Parmesan, you can try other hard cheeses like Pecorino Romano or Asiago. For a dairy-free option, use nutritional yeast combined with almond flour.

Q: Can I store leftover crisps?
A: Yes, you can store leftover crisps in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, but you can reheat them in the oven to crisp them up again.

Q: How can I adjust the flavor?
A: You can experiment with different seasonings like paprika, cumin, or dried herbs to customize the flavor. Adding a pinch of red pepper flakes can give a nice kick if you like some heat.

Q: Can I make these crisps ahead of time?
A: You can prep the mixture ahead of time and store it in the refrigerator for up to a day before baking. However, they are best baked fresh to maintain their crispiness.

Q: Why are my crisps not getting crispy?
A: If the crisps are not getting crispy, it might be due to excess moisture in the zucchini or overcrowding on the baking sheet. Ensure the zucchini is well-drained and spread the mixture out in a single layer with space between each piece.