Zucchini Parmesan Crisps
Crispy Zucchini Goodness: The Ultimate Snack Attack
Hey, ever had a snack that made you feel like you’re being super healthy but also totally indulgent at the same time? Yeah, me too! So, let’s chat about these Zucchini Parmesan Crisps—seriously, they’re like little bites of crunchy heaven!
Okay, Let’s Talk Ingredients
Alright, so here’s the scoop: grab yourself some stuff, and I mean, like, the good stuff. You’ll need:
– 1 cup of shredded parmesan cheese (not that powdered stuff—go for the real deal!)
– ½ cup of shredded zucchini (and pro tip: make sure you squeeze out that moisture; we’re not making soup here)
That’s basically it! Super simple, right? You might even have this stuff lying around in your fridge like I did. 😜
So Here’s Why I Make This Constantly
Okay, so here’s the backstory. One rainy afternoon, I was bored outta my mind, scrolling through Pinterest (the rabbit hole, right?). I stumbled upon this recipe and thought, “Why not?” I had zucchini in the fridge that was *definitely* on its way out. So I whipped these up, and OMG, I could NOT stop eating them! They were crispy, cheesy, and just perfect for my binge-watching marathon. Also, my kids were all like, “These are awesome!” and I’m over here feeling like a kitchen wizard. 🙌✨
The One Trick That Changes Everything
Here’s the golden nugget: squeeze the heck outta that zucchini! I’m talking paper towels, kitchen towels, whatever you’ve got. If you skip this step, they get all soggy and sad. Nobody wants sad chips, trust me.
Don’t Mess This Up (My Top Tips)
– Don’t get lazy with the squeezing—I’ve learned that the hard way. Like, soggy zucchini is a total party crasher.
– Check ’em at 8 minutes, but honestly? Set a timer for 7. You can thank me later for saving your chips from becoming charcoal.
– When they’re out of the oven, let them rest for a few minutes. They’ll crisp up even more, and you won’t burn your tongue (you’re welcome!).
How to Keep Them From Disappearing (Or, How to Store Them)
Okay, so let’s be real: these probably won’t last long. But if somehow you have leftovers (how?!), just pop them in an airtight container. Keep them at room temp—no fridge, please! They’ll lose that crunch if you do. You want them to stay crispy and delicious!
If You Liked This, You’ll Probably Like These Too
If you’re into this crunchy vibe, you’ll probably love my roasted chickpeas (they’re like crunchy little flavor bombs) and my air fryer sweet potato fries (seriously, it’s a game changer!).
So, what do you think? Are you gonna whip these up for your next snack attack? I’m totally here for any questions! 🥳👩🍳
Zucchini Parmesan Crisps
Flavor-packed Zucchini Parmesan Crisps with amazing ingredients and incredible taste! Perfect for any occasion.
20 minutes
10 minutes
35 minutes
Ingredients
- 1 cup shredded parmesan cheese (use the real stuff!)
Instructions
- Preheat oven to 375 and line a baking sheet with parchment paper.
- Press the liquid from the shredded zucchini by laying down a few pieces of paper towel on a cutting board and placing the shredded zucchini on top of it. Cover with another few pieces of paper towel and press down with your hands to squeeze out the moisture. You could also use clean kitchen towels for this!
- Transfer the squeezed dry zucchini to a medium mixing bowl and add the shredded parmesan. Combine the well by mixing with your fingers.
- Spoon heaping tablespoons of the mixture onto the prepared baking sheet. There should be enough for five rows of three.
- Gently even out the piles until they are flat.
- Bake for 8-10 minutes, until the chips are sizzling, the cheese has almost all but melted and the edges are starting to brown. Be careful not to burn them.
- Allow the chips to rest on the baking sheet for about 5 minutes.
