These zucchini tortilla chips are thick, crunchy and sturdy enough to scoop up dips. They stay crunchy and store well so they can be made ahead of time. They are just 2 ingredients, easy to make and a fun way to use zucchini. They are also low carb and keto-friendly.
I love making low carb chips. These zucchini chips are not just thin slices of zucchini crisped up in the oven. While I enjoy those, I wanted to make something sturdier, bigger and thicker so that they can be enjoyed on their own or with salsa and other dips.
- Parmesan Cheese
Parmesan Cheese: This recipe uses freshly shredded Parmesan cheese. The cheese is the key to getting the zucchini chips to be crispy because the cheese crisps up when it is baked.
How to Make Zucchini Chips
- To make these chips, the zucchini is first finely shredded. You then wring dry the zucchini to remove all the excess moisture.
- The dried zucchini is combined with shredded parmesan cheese. You want to make sure the cheese is completely and evenly incorporated in with the zucchini because if you have clumps of zucchini without any cheese, those sections of your chips will not be crunchy.
- The mixture is then spread out thinly onto a baking sheet. I formed mine into a circle but you can make other shapes as well.
- The chips are then ready to be baked.
More Low Carb Chips
If you enjoy chips as much as I do, I have several other fun low carb chip recipes.
2 Ingredient Zucchini Chips
- 1 cup (134 g) finely shredded zucchini about 1/2 of a large zucchini
- 1 ½ cups (170 g) finely shredded parmesan cheese
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
- Wring dry the zucchini using a cheese cloth or similar type cloth. I recommend dividing the zucchini into 3 batches to do this as it will be easier to remove more moisture. When you are done, use your fingers to separate the zucchini shreds. You should be left with approximately 3/4 cup of zucchini (75 g).
- Combine dried zucchini and parmesan cheese into a large bowl. Mix together until cheese is evenly combined with the zucchini. You should not have any large clumps of zucchini.
- Using a 1.5 tbsp cookie scoop, scoop up mixture and release onto prepared baking sheet. Use your fingers to shape and evenly spread the mixture. You want it to form a thin round circle (or whatever shape you prefer) that is no more than 1/8 inch thick. Make sure there are no holes or gaps when spreading out the mixture. Repeat with the rest of the zucchini mix. I had enough to form 14 chips.
- Bake for about 15 minutes or until edges are golden brown and tops are starting to turn golden brown. Please watch your oven carefully when baking as your chips may brown faster than the estimated time. Remove chips from oven and carefully flip them over using a thin cookie spatula. Place the chips back in the oven and bake again for about 2 minutes or until tops start to turn golden brown.
- Remove chips and let them cool on the baking sheet. The chips should continue to firm up as they cool. If your chips do not completely firm up you can always put them back in the oven for a few more minutes. Uneaten chips can be stored in an airtight container at room temperature.
- I have only made this recipe with freshly shredded parmesan cheese. I do not know if it works with the shelf stable kind.
- If you are using a box grater, use the second smallest sized holes to shred the zucchini and parmesan cheese.
- I have not tried making these in the air fryer.
- I used this cheese cloth* to dry the zucchini.
- Because the chips are thin, you'll want to use a thin cookie spatula rather than a cooking spatula to flip the chips. I use this oxo cookie spatula.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.