Parmesan Zucchini Chips

There’s nothing better than a crispy, crunchy snack. I crave potato chips (and corn chips) (and Cheetos) frequently, so I like having a way to satisfy that craving that’s actually nutritious. Enter zucchini chips. They are exactly what they sound like… and they start with zucchini.


These are extra-fancy zucchini from the LA Salad Company. (For a definition of ‘extra-fancy,’ in regards to zucchini, check out the fifth paragraph of this post.) First, I pre-heated the oven to 425 degrees, and then I took two of these guys, peeled them, and then used the peeler to make long zucchini ribbons.


These ribbons went into a bowl, and I added a few tablespoons of cashew milk. (You can use any kind of nut milk, or regular milk – whatever you have.) The idea is that these guys will get sprinkled with spices and toppings, and you want to give those toppings a little something to stick to.

After tossing the ribbons with the milk, I laid them out, one by one, on baking trays that I lined with foil and slicked with cooking spray. Then I sprinkled spices on all of them:

  • Mrs. Dash Table Blend
  • Turmeric
  • Cayenne (careful! A little goes a long way)

The final ingredient was grated parmesan cheese. I only used a couple tablespoons total on all the ribbons.


These went into the oven. I thought they’d take 25 minutes or so, which is about how long any roasted veggie takes in my oven. But I didn’t consider that these were so much thinner than most of the veggies that I roast, and they came out looking like this:


WHOOPS. So… check your zucchini frequently, or cut them a little thicker, which is what I did for attempt number two.

RELATED CONTENT: Lots of recipes for healthy, easy dishes on my Recipes page!

This time, instead of using the peeler, I cut the zucchini into thin rounds. Thicker than the ribbons, but still pretty thin. I used four zucchini this time.


I did all the same things: soaked them in cashew milk, laid them on a tray, sprinkled them with spices and cheese.


That little bit of thickness made all the difference. After 25 minutes in the oven, I got some delicious golden brown zucchini chips!


They were fantastic! Crispy on the outside, although still a little tender in the center. The spices added a lot of flavor – and the cayenne added a nice touch of heat.


While I waited for these to cook, I used my remaining zucchini for a little side project. It’s a well-documented fact that I love to play with my food. (Exhibit A: Apple Swan. Exhibit B: Cucumber Shark. Exhibit C: Cantaloupe Stonehenge. I rest my case.)

In honor of my recent race at One World Trade Center, I wanted to see if I could carve a zucchini into a little miniature version of that building. In theory it’s a pretty easy building to carve (start with a long block with perfect squares at either end, and then four cuts, trimming off the top corners) but doing it so it looks right it a bit tougher. I botched my first attempt entirely, and my second attempt (and my last attempt, as it was my last zucchini) was mediocre at best.


I texted a picture to my architect sister, and she had some very helpful advice: “You need a bigger zucchini!” She’s right. At least my Zucchini One World Trade Center tasted good with ranch!


Keep it up, David!


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2 Responses to Parmesan Zucchini Chips

  1. Ema Jones says:

    Got one more recipe to add on to my snacks list.

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