Ingredients
• The Base: 2 medium zucchini, finely shredded.
• The Binder & Crunch: 1.5 cups finely grated Parmesan cheese (the kind in the green shaker or finely shredded both work well).
• Optional Seasoning: A pinch of black pepper or garlic powder (no extra salt is usually needed as the Parmesan is naturally salty).
Preparation Steps
1. Squeeze the Zucchini: This is the secret to success! After shredding the zucchini, place it in a clean kitchen towel and squeeze with all your might. You want to remove as much water as possible so the chips bake up crispy instead of soggy.
2. Mix: In a bowl, toss the dry shredded zucchini with the grated Parmesan cheese until well combined.
3. Scoop & Press: Line a baking sheet with parchment paper. Use a tablespoon to scoop small mounds onto the paper, then use the back of the spoon to press them down into thin, flat circles, just like in your process photo.
4. Bake: Bake at 400°F (200°C) for 15–20 minutes.
5. Watch the Edges: Keep a close eye on them during the last few minutes. They are done when the edges are deep golden brown and the centers are firm.
6. Cool for Crunch: Let the chips sit on the baking sheet for 5 minutes after taking them out. They will continue to crisp up as they cool!
Why These Fit Your “Healthy Treasure” Collection
• Zero Flour: The Parmesan cheese acts as the “glue” and the “crust” all in one.
• Low Carb: These are a fantastic alternative to potato chips or crackers for your dipping needs.
• High Protein: Between the cheese and the veggie fiber, these are much more satisfying than traditional snacks.