Black Pepper Parmesan Zucchini Chips
These Black Pepper Parmesan Zucchini Chips will make anyone eat their vegetables.
My sister makes these delicious roasted Parmesan zucchini chips that everyone inhales every time she makes them. They are cheesy, crispy, and so yummy it's hard not to eat the entire tray as soon as it comes out of the oven. The only problem is that the house tends to get a little bit stinky while these are cooking from all the Parmesan cheese, but the chips are so good it's something we are all willing to deal with. To kick these up a little bit I like to add a ton of black pepper but you could adjust the amount if needed. They are also delicious with some red pepper flakes sprinkled on as well.
Black Pepper Parmesan Zucchini Chips
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Ingredients
Ingredients
- 2 U zucchini
- 1 tbsp. olive oil
- 1/2 cup Parmesan cheese
- 1 tsp. black pepper (or more)
- 1 tsp. garlic powder
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Instructions
(Hide Photos)Preheat the oven to 450 degrees.
Thinly slice the zucchini into chips and toss them in olive oil, cheese, garlic powder, and pepper.
Cover a baking sheet in foil and spread out the zucchini in a single layer. bake for 18-22 minutes until crispy. To make them extra crispy, place a rack on top of the baking sheet and cook the zucchini on the rack so the top and bottom both crispy up well.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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Maybe I'm just too thrifty but when I sprinkle ingredients over something to bake I do it on a clean counter, transfer the rack to the baking sheet then scrape all the shrapnel that missed the tops, then redistribute, carefully over top of missed or lightly coated parts again for easier clean up & not to waste any.
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