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.
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!
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.
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.
LOOKING FOR ANOTHER APPETISER?
Parmesan Baked Zucchini Chips
- 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
- 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.
This recipe was originally published in August 2011. The recipe and photos have been updated. It still tastes good!