If you’re looking for a snack that’s crispy, savory, and completely keto friendly, these zucchini parmesan crisps are exactly what you need.
They come out golden and crunchy on the outside, with a nice cheesy coating that makes them hard to stop eating. Think of them like healthier chips, but way more satisfying.
The recipe is super simple. You just slice up some zucchini, coat the rounds in a parmesan and almond flour mixture, and bake them until they’re perfectly crisp.
Each serving is low carb and full of flavor, so they fit right into your keto lifestyle without any guilt. Great as a side dish, a snack, or even a party appetizer.
Let me show you how to make them step by step.
Why You’ll Love This Recipe
Satisfies That Chip Craving – These crisps give you that salty crunchy snack feeling without any of the carbs from regular chips or crackers.
No Breadcrumbs Needed – The almond flour and parmesan combo creates a perfectly crispy coating that is naturally gluten free and low carb.
The Parmesan Coating Gets Seriously Crispy – Baking at 425°F on a wire rack means air hits every side so the cheese crust turns golden and crunchy.
Great Way to Use Up Zucchini – If your garden is overflowing with zucchini this recipe turns them into a keto snack your whole family will love.
Recipe Ingredients
- 2 Medium Zucchini
- 3/4 cup Grated Parmesan Cheese
- 1/2 cup Almond Flour
- 1 tsp Italian Seasoning
- 1/2 tsp Garlic Powder
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 2 Large Eggs
- Avocado Oil Cooking Spray
How To Make
Step 1
Preheat the oven to 425°F. Place a wire rack on a foil-lined baking sheet and spray it generously with avocado oil cooking spray.
Step 2
Slice the zucchini into 1/4-inch thick rounds. Lay the slices on paper towels, sprinkle lightly with a pinch of salt, and let them sit for 10 minutes. Pat them completely dry.
Step 3
In a shallow dish, whisk the two eggs. In a separate shallow dish, mix together the parmesan, almond flour, Italian seasoning, garlic powder, salt, and black pepper.
Step 4
Dip each zucchini round into the egg, letting the excess drip off, then press both sides firmly into the parmesan coating. Place each coated round onto the wire rack.
Step 5
Spray the tops of all the coated zucchini with a light mist of avocado oil. Bake for 20 to 25 minutes, flipping once halfway through, until they are deep golden brown and crispy on the outside.
Step 6
Remove from the oven and let them rest on the rack for 3 minutes to crisp up even more. Serve immediately while warm and crunchy.
Tips
Get the Moisture Out of the Zucchini
This is the most important step in the whole recipe. Zucchini is full of water, and if that water stays in the slices, your crisps will turn out soggy no matter what you do.
After you salt the rounds and wait 10 minutes, you’ll see little beads of moisture on the surface. Press each slice firmly between paper towels until they feel noticeably drier. Don’t just give them a quick dab.
If you want to go the extra mile, lay them on a fresh set of paper towels after the first press and give them a second round. The drier they are going into the coating, the crispier they’ll get in the oven.
Press the Coating On Firmly
Don’t just lightly dip the zucchini into the parmesan mixture. You want to press each side down into it with a little force so the coating really sticks and forms a thick, even layer.
Use your fingers to gently pack any loose spots on the top and edges. If there are bare patches, those areas won’t crisp up and you’ll get a soft spot instead of a crunchy bite.
Also, make sure the excess egg drips off before you move to the coating. Too much egg makes the parmesan mixture clump and slide off instead of sticking evenly.
The Wire Rack Makes a Big Difference
Don’t skip the wire rack and just lay the zucchini flat on the baking sheet. The rack lets hot air circulate underneath each slice, which is how the bottom gets crispy without you having to babysit it.
If you put them directly on a sheet pan, the bottom sits in its own steam and moisture the entire time. You’ll end up with one crispy side and one soft, almost mushy side.
More Recipes
- Keto Baklava Bites
- Keto Churro Chaffles
- Keto Peanut Butter Cups
- Low Carb Chocolate Bark with Sea Salt
- Low Carb Coconut Macaroons
Frequently Asked Questions
Why do I need to salt and pat dry the zucchini slices before coating them?
Zucchini holds a lot of water, and if you skip this step, that moisture will release during baking and make your crisps soggy instead of crispy. The salt draws the water out, and patting them dry makes sure the egg and coating actually stick properly.
Don’t skip this step even if you’re in a hurry. It only takes 10 minutes and it’s honestly the difference between a crispy chip and a limp, wet disappointment.
Keto Zucchini Parmesan Crisps
Ingredients
Equipment
Method
- Preheat the oven to 425°F. Place a wire rack on a foil-lined baking sheet and spray it generously with avocado oil cooking spray.
- Slice the zucchini into 1/4-inch thick rounds. Lay the slices on paper towels, sprinkle lightly with a pinch of salt, and let them sit for 10 minutes. Pat them completely dry.
- In a shallow dish, whisk the two eggs. In a separate shallow dish, mix together the parmesan, almond flour, Italian seasoning, garlic powder, salt, and black pepper.
- Dip each zucchini round into the egg, letting the excess drip off, then press both sides firmly into the parmesan coating. Place each coated round onto the wire rack.
- Spray the tops of all the coated zucchini with a light mist of avocado oil. Bake for 20 to 25 minutes, flipping once halfway through, until they are deep golden brown and crispy on the outside.
- Remove from the oven and let them rest on the rack for 3 minutes to crisp up even more. Serve immediately while warm and crunchy.