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Instructions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Slice the zucchini into thin rounds, about 1/8 inch thick.
- In a bowl, toss the zucchini slices with olive oil, salt, and black pepper until evenly coated.
- Arrange the slices in a single layer on the prepared baking sheet.
- Sprinkle each slice evenly with grated Parmesan cheese.
- Bake for 18–22 minutes, or until the edges are golden brown and the cheese is crisp.
- Allow to cool slightly before serving for the best crunch.
Variations
- Herb flavor: Add Italian seasoning, garlic powder, or smoked paprika for extra flavor.
- Cheesy blend: Mix Parmesan with mozzarella or cheddar for a different cheesy crust.
- Keto-friendly dip: Serve with sour cream or guacamole for a heartier snack.
- Air fryer option: Cook at 400°F for about 8–10 minutes for an extra crispy finish.
Tips
- Pat zucchini slices dry with a paper towel before seasoning to prevent sogginess.
- Slice evenly for consistent baking and crispiness.
- Keep an eye on them during the last few minutes, as the cheese can brown quickly.
- Serve immediately for the best crunch, as they may soften if stored too long.
- Use a mandoline slicer for uniform, thin rounds that crisp up beautifully.
