Appetizers/ Gluten Free/ Low Carb/ Vegetarian

Parmesan Baked Zucchini Chips

baked zucchini chpis

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These low carb easy baked zucchini chips have an almond flour and Parmesan cheese coating.   A great appetiser or snack with no deep frying!

If you enjoy zucchini fries, you will love baked zucchini chips.  They are an easy zucchini recipe and similar, with the only real variation being how the zucchini is prepared.  Whereas the baked zucchini fries are zucchini cut length ways, this recipe cuts the zucchini into small, thinner circular slices.  

baked zucchini chips

I managed to get 26 thin slices out of a medium zucchini. This meant that each slice was 0.6g net carbs a slice.  If you eat the whole batch as I did, add up the carbs!  I counted it as a meal as they were very filling. 

With this easy zucchini recipe, I have had a few language barriers.  When I first published it in 2011, it originally was named as courgette chips.  Courgette is the British word for Zucchini and chips is the British word for fries.   I now refer to courgettes as zucchini as it’s been 12 years since I moved from the UK (Wow! So long!).  I toyed with describing them as slices, but when I searched for that, chips came up instead.   Sorry UK, zucchini trumps courgette!

baked zucchini chips

HOW TO MAKE ZUCCHINI CHIPS

I use a combination of almond flour and Parmesan cheese for the “breaded” coating.  I used the dried grated Parmesan not the fresh, as that holds better as a coating.   You could add spices to your own taste to this dried mixture. I only used garlic powder, but dried herbs or a chilli powder could be used.  Next time I may use a Cajun spice blend with the Parmesan.

The thinner the zucchini slices, the crisper the baked zucchini chips will be.  On one hand if they are cut paper thin, they won’t hold the coating and you would be better off just giving thing a light seasoning and baking them as a plain chip.  But if you are looking for a low carb appetiser with a coating, then cut them about half a centimetre in thickness.  That way the zucchini will bake through.

CAN I REPLACE ALMOND FLOUR WITH COCONUT FLOUR?

Yes, you could but reduce the amount to ¼ cup.

baked zucchini chips

I like to double dip the coating to ensure a decent coverage.  It’s messy fun in the kitchen too, but that might just be me with a bowl of beaten eggs and a Parmesan mix.

Serve with a low carb marinara sauce or a creamy mayonnaise.  I use a home-made mayonnaise with a dash of hot sauce at times.  Or serve with a creamy bowl of guacamole! An utterly delicious and easy low carb appetiser.

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baked zucchini chips

Parmesan Baked Zucchini Chips

Crisp, tender zucchini slices baked in a parmesan and almond flour coating make an addictive appetiser or snack
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: Easy appetiser, Easy Zucchini Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 26 slices
Calories: 24kcal
Author: Angela Coleby

Ingredients

  • 1 zucchini
  • 1 egg
  • 1/2 cup almond flour
  • 1/2 cup Parmesan cheese grated
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  • Preheat the oven to 200C/400F degrees
  • Cut the zucchini into thin slices. About ½ cm thin.
  • Beat the egg.
  • Place the almond flour, Parmesan, salt, pepper and garlic powder in a bowl and mix.
  • Dip the zucchini slices into the egg then into the dry mixture. Repeat for an extra thick coating.
  • Place on a parchment paper lined baking tray.
  • Bake for 20 minutes, turning over half-way through until both sides are golden.
  • Serve warm with a dip.

Notes

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition

Serving: 1slice | Calories: 24kcal | Carbohydrates: 0.9g | Protein: 1.5g | Fat: 1.8g | Fiber: 0.3g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

This recipe was originally published in August 2011. The recipe and photos have been updated. It still tastes good!

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4 Comments

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