Description
These Gluten Free Zucchini Chips are the ultimate healthy snack—crispy, cheesy, and totally addictive. By replacing traditional breadcrumbs with a savory blend of almond flour and parmesan cheese, you get all the crunch without the gluten or excess carbs. Perfect for dipping in marinara or ranch, they are a delicious way to use up fresh summer zucchini.
Ingredients
2 medium zucchini
2 large eggs, beaten
1 cup almond flour (finely ground)
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Olive oil spray (for baking)
Instructions
1. Preheat & Prep: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper and lightly spray with olive oil.
2. Slice Zucchini: Wash and dry the zucchini. Slice them into thin, even rounds (approximately 1/4 inch thick). *Tip: A mandoline slicer works best for consistent thickness.*
3. Prepare Stations: Set up a breading station. In one shallow bowl, whisk the eggs. In a second shallow bowl, combine the almond flour, grated Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper. Mix well.
4. Coat: Dip each zucchini round into the beaten egg, shaking off any excess. Then, press it into the almond flour mixture, ensuring both sides are well coated.
5. Arrange: Place the coated rounds on the prepared baking sheets in a single layer, making sure they do not overlap.
6. Bake: Lightly spray the tops of the chips with olive oil spray. Bake for 15 minutes. Remove from the oven, flip each chip over, and bake for another 10–15 minutes, or until golden brown and crispy.
7. Serve: Remove from the oven and let cool for 5 minutes (they will crisp up further as they cool). Serve warm with your favorite dipping sauce.
Notes
Zucchini Size: Choose small to medium zucchini for the best flavor and texture. Large zucchini can be watery and have large seeds.
Crispiness: For extra crunch, ensure the zucchini slices are not too thick. If they seem soft after baking, you can leave them in the turned-off oven with the door slightly ajar for a few minutes to dehydrate further.
Air Fryer Method: These can be air fried at 375°F (190°C) for 10–12 minutes, flipping halfway through.
Storage: These chips are best eaten fresh. If you have leftovers, reheat them in the oven or air fryer to restore crispiness; do not microwave.
- Prep Time: 15
- Cook Time: 30
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3
- Sodium: 320
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 3
- Protein: 10
- Cholesterol: 95