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Keto Zucchini Chips

Parmesan Keto Zucchini Chips

Tina Alexandre
These crispy parmesan keto zucchini chips are the perfect substitute for potato chips. They're healthier, savory, and easy to make.
Prep Time 10 mins
Cook Time 25 mins
Cool Down 5 mins
Total Time 40 mins
Course Appetizer, Snack
Cuisine American
Servings 4 people
Calories 101 kcal


  • 1 medium-sized zucchini, sliced
  • 1/2 cup freshly grated Parmesan cheese
  • 1 1/2 tbsp avocado oil
  • 1/4 tsp garlic powder
  • 1/8 tsp kosher salt
  • 1/8 tsp freshly ground black pepper


  • Preheat the oven to 425°F. Line your baking sheet with parchment paper.
  • Wash the zucchinis, slice them into 1/4 inch thick rounds and place them in a medium bowl.
  • Add the oil and toss it around to make sure all zucchini rounds are fully coated.
  • In a shallow plate, stir the Parmesan, basil, garlic powder, salt, and pepper together. Place each zucchini slice into the cheese mixture and press the coating onto both sides.
  • Arrange the zucchini in a single layer on the prepared baking sheet. Bake until lightly browned and the coating is crispy. Baked for 25 minutes.
  • Watch closely around the 15-minute mark to see if the Parmesan is golden and ready to be taken out. Remove them from the oven when they are ready and cool them for several minutes before serving. Serve and enjoy!


Nutrition Info Per Serving: Cal 101, Protein 3.79g, Fat 8.77g,  Carbs 2.16g
Keyword Keto Snacks