Zucchini Ranch Parmesan Chips Crunch Your Veggies

Recipe Introduction

Ever get that craving for something crunchy, but feel guilty about reaching for the crisps? Me too! So, I had a brainwave.

I wondered, could I make Baked Zucchini Ranch Parmesan Chips ? Oh my gosh, it worked and they are incredible!

Supercharge Your Snack Game with Zucchini Cheese

These Crispy Parmesan Zucchini Rounds are not only delicious but also a great way to sneak in some extra veggies.

Think of them as a healthier, homemade version of your favourite snack. Easy Zucchini Appetizer is here!

What’s the Story Behind These Little Gems?

These chips are inspired by the Mediterranean love for zucchini and the American classic – ranch dressing. They are Oven Baked Zucchini at its finest! Originating from the desire to make Healthy Snack Choices more exciting, this recipe is beginner-friendly and takes around 35- 40 minutes from start to finish.

This will make about 4 servings, enough to share... or not!

Why You'll Love These Chips

These Low Carb Zucchini Chips are packed with vitamins and fiber from the zucchini itself. They are perfect as a snack, side dish, or party appetizer.

What makes these chips special is the combination of flavours and textures: the slight sweetness of zucchini, the tang of ranch, and the salty, nutty parmesan all come together to make an absolutely addictive snack.

Plus, they're baked, not fried, so you can feel good about munching on them! Trust me, you'll find yourself reaching for these instead of boring old potato chips.

Right then, let's grab our ingredients, shall we?

Zucchini Ranch Parmesan Chips Crunch Your Veggies Recipe Card

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Preparation time:15 Mins

Cooking time:20 Mins

Servings:4 servings

Ingredients:

• 2 medium zucchini (approximately 450g or 1 lb), ends trimmed and thinly sliced (about 1/8 inch thick)
• 1 teaspoon sea salt, fine
• 1/4 cup all-purpose flour (30g)
• 1 teaspoon garlic powder
• 1/2 teaspoon dried dill
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried parsley
• 1/4 teaspoon black pepper, freshly ground
• 1/4 cup grated Parmesan cheese (25g or approximately 1 oz)
• 2 tablespoons olive oil (30 ml)
• 1/4 cup ranch dressing (60 ml)

Instructions:

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Thinly slice the zucchini using a mandoline or sharp knife, aiming for even thickness. Place in a colander and sprinkle with sea salt. Let sit for 10 minutes to remove excess moisture.
• In a medium bowl, combine the flour, garlic powder, dried dill, onion powder, dried parsley, black pepper, and Parmesan cheese.
• Gently pat the zucchini slices dry with paper towels. This is key for crispiness!
• In a small mixing bowl, mix ranch dressing and olive oil.
• Dip the zucchini slices in ranch dressing, then coat with the ranch parmesan mixture. Arrange in a single layer on the prepared baking sheet, making sure they aren't overcrowded.
• Bake for 20-25 minutes, flipping halfway through, or until the chips are golden brown and crispy. Watch them closely towards the end to prevent burning!
• Let the chips cool slightly on the baking sheet before serving. They'll crisp up more as they cool.

Nutrition Facts

Calories:150 calories

Fat:10g

Fiber:10g

Recipe Info

Category:Snack

Cuisine:American

Ingredients & Equipment: Let's Get This Show on the Road!

Right, so you wanna whip up some Baked Zucchini Ranch Parmesan Chips ? Ace! Let's gather our bits and bobs.

Honestly, this recipe is so straightforward, even I can't mess it up! And trust me, that's saying something. It turns into a fun Easy Zucchini Appetizer .

Main Ingredients: The Stars of the Show

• Zucchini: 2 medium, about 450g (1 lb) . Slice them thinly. About 1/8 inch .

  • Pro tip : Go for firm, dark green ones. You want quality , yeah?

• Sea Salt: 1 teaspoon , fine.

• Flour: 1/4 cup (30g) , all-purpose.

• Garlic Powder: 1 teaspoon .

• Dried Dill: 1/2 teaspoon .

• Onion Powder: 1/4 teaspoon .

• Dried Parsley: 1/4 teaspoon .

• Black Pepper: 1/4 teaspoon , freshly ground.

• Parmesan Cheese: 1/4 cup (25g) , grated. You need to use Zucchini Cheese .

  • My thoughts : Freshly grated is always better. That pre-grated stuff? Not a fan.

• Olive Oil: 2 tablespoons (30 ml) .

• Ranch Dressing: 1/4 cup (60 ml) . This completes our Parmesan Ranch Snack .

Seasoning Notes: Flavour Town, Population: You!

Essential spice combos? Garlic and parmesan, duh !

For extra flavour, think a pinch of cayenne. Boom!

Don't have dried dill? Use a tiny bit of dried tarragon. Sorted.

Equipment Needed: Keep It Simple, Stupid!

• Mandoline or sharp knife.
  • Heads up! : Be careful with that mandoline, alright? Nearly lost a finger once.
• Large mixing bowl.
• Baking sheet.
• Parchment paper or silicone baking mat. For easy cleanup.
• Small mixing bowl.

That's it! Nothing too fancy. And if you don't have parchment paper, just grease the baking sheet. Job done. Time to make some Zucchini Chips Baked .

Let's create some delicious Crispy Parmesan Zucchini Rounds . This will be one of the best Healthy Snack Choices you have ever made.

Also, it is considered a Low Carb Zucchini Chips recipe. And of course we are going to make sure that we use the Oven Baked Zucchini to their maximum potential.

We are making some perfect Baked Vegetable Chips here!

Zucchini Ranch Parmesan Chips: Crunch Your Veggies!

Forget boring snacks! These Baked Zucchini Ranch Parmesan Chips are a game-changer. They are crispy, flavorful, and a sneaky way to get your veggies in.

Honestly, even my picky cousin loves them. They make the perfect healthy snack choices . So, ditch the crisps and let's get baking.

Prep Like a Pro

First, get your mise en place sorted. Slice 2 medium zucchini super thin. I use a mandoline. But a sharp knife works too.

Sprinkle the slices with 1 teaspoon of sea salt and let them sit for 10 minutes. This pulls out moisture for extra crispy parmesan zucchini rounds .

Don't skip this step! Then mix your dry coating ingredients. This includes 1/4 cup all-purpose flour, 1 teaspoon garlic powder, 1/2 teaspoon dried dill, 1/4 teaspoon each of onion powder, dried parsley, and black pepper, along with 1/4 cup grated Parmesan cheese.

Don't use the powder type from the jar.

Step-by-Step to Zucchini Perfection

1. Preheat your oven to 400° F ( 200° C) .
2. Line a baking sheet with parchment paper.
3. Pat the zucchini slices completely dry. Use paper towels and squeeze gently. This is a KEY step.
4. Mix 2 tablespoons olive oil with 1/4 cup ranch dressing in a small bowl.
5. Dip each zucchini slice in the ranch mixture, then coat it generously with the Parmesan mix.
6. Arrange the slices on the baking sheet in a single layer. Don't overcrowd.
7. Bake for 20- 25 minutes , flipping halfway. Keep an eye on them. You're aiming for golden brown.
8. Cool on the baking sheet. They'll get even crispier as they cool.

These oven baked zucchini are so easy!

Pro Tips for Epic Zucchini Chips

Want extra crispy zucchini chips baked to perfection? Ensure the zucchini is bone dry! Seriously, squeeze those slices. Also, don't be tempted to overbake.

They might look soft coming out of the oven. But they'll crisp up. For a spicy kick, add a pinch of red pepper flakes to the Parmesan mixture.

And for a low carb zucchini chips option, use almond flour instead of regular flour.

One time, I tried to rush this. The zucchini was damp. The chips were soggy. Learn from my mistakes! This easy zucchini appetizer is great served with ranch.

They also serve it with tzatziki. Enjoy these yummy parmesan ranch snack .

Recipe Notes for Perfect Baked Zucchini Ranch Parmesan Chips

Okay, let's talk about some key things! These notes will help you nail these amazing Baked Zucchini Ranch Parmesan Chips .

I mean, who doesn't love a good Parmesan Ranch Snack ? honestly, these are perfect for those "Netflix and Chill" nights.

I even made them once with my mates during the footy final.

Serving Up Some Delight

When it comes to presentation, think colourful. Stack those Crispy Parmesan Zucchini Rounds high. You know? Like a little edible tower.

Serve them with a simple marinara sauce. Or maybe a cool tzatziki. A glass of chilled Sauvignon Blanc wouldn't go amiss either.

Think summer garden party vibes. These Zucchini Chips are great sprinkled over a Caesar salad. Adds a proper crunch!

Keeping 'Em Fresh

These Baked Vegetable Chips are best enjoyed fresh. But, life happens. You might have leftovers. Store them in an airtight container.

They’ll stay good in the fridge for a day or two. But, heads up: they'll lose some of their crispiness.

I wouldn't freeze these Zucchini Chips Baked , you know? They'll get soggy. To reheat, pop them in the oven at 350° F ( 175° C) for a few minutes.

This gets some of that crisp back.

Remixing Your Munchies

Feeling adventurous? Let's tweak this recipe. For a Low Carb Zucchini Chips option, use almond flour instead of all-purpose. To keep things proper vegan, swap the parmesan for nutritional yeast.

Use vegan ranch too. Got loads of herbs in the garden? Throw in some fresh rosemary or thyme. The Easy Zucchini Appetizer possibilities are endless!.

Nutrition Nuggets

Let's keep it real: these are a treat. One serving is about 150 calories. You're getting 6g of protein. And 10g of fat.

But here’s the thing. You're also getting some vitamins from the zucchini cheese . Plus, you're snacking on veg! Way better than a bag of crisps, right? These Healthy Snack Choices are a step in the right direction!.

If you are worried, try making Oven Baked Zucchini less often.

Honestly, give these Baked Zucchini Ranch Parmesan Chips a go! You won't regret it. They're a fab way to get your veggie fix.

And they taste blinking delicious. Happy snacking! I know a lot of people have turned to Zucchini Chips Baked as an alternative!