Baked Parmesan Zucchini Chips

Why This Is Strictly Keto

Classic baked zucchini chips get their crunch from breadcrumbs or panko — both off-limits on keto. This version coats the zucchini rounds in egg and a mix of almond flour and grated Parmesan instead, which crisps up in the oven just as well without a single gram of wheat flour.

Ingredients

• 2 medium zucchini, sliced into ¼-inch rounds
• 1 teaspoon salt, for drawing out moisture
• 2 large eggs, beaten
• ¾ cup grated Parmesan cheese
• ½ cup almond flour
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• Freshly ground black pepper, to taste
• Marinara sauce or ranch dressing, for serving

Instructions

1. Draw out moisture: Lay the zucchini rounds on paper towels, sprinkle with the salt, and let sit for 10 minutes. Pat dry thoroughly — this step is key to crispy chips.

2. Preheat the oven: Preheat oven to 425°F (220°C) and set a wire rack over a baking sheet (or line the sheet with parchment).

3. Set up the coating station: Place the beaten eggs in one shallow bowl. In a second bowl, combine the Parmesan, almond flour, garlic powder, smoked paprika, and black pepper.

4. Bread the zucchini: Dip each zucchini round in the egg, letting excess drip off, then press into the Parmesan-almond flour mixture, coating both sides.

5. Bake: Arrange the coated rounds in a single layer on the rack or baking sheet, without overlapping. Bake for 20–25 minutes, flipping halfway through, until golden and crisp.

6. Serve: Let cool for a few minutes to crisp up further, then serve warm with marinara or ranch for dipping.

Nutritional Info (per serving, approximate)

Tips

• Salting and drying the zucchini first is the single biggest factor in getting crisp (not soggy) chips.
• Slice the rounds an even ¼ inch thick — thinner slices crisp faster but can burn before the coating sets.
• A wire rack lets air circulate underneath the chips, giving a crispier result than baking directly on a sheet pan.