Parmesan Balsamic Zucchini Chips

I love how summer brings on all of the gorgeous squash I could want. My farmer’s market is teaming with them now and it makes me so happy. Zucchini is my favorite to work with because it is so versatile and can take on so many different flavor profiles. So this week, instead of a store bought crunchy snack I made my own parmesan balsamic zucchini chips! They were really simple to make and so satisfying.

The most important part of making these chips was pressing the moisture out of the zucchini. Moisture was the enemy here because I wanted nice, crispy chips! Paper towels did the job perfectly.
Then I quickly made the flavorful mixture that I brushed on the zucchini slices. It had loads of parmesan, balsamic, olive oil, garlic powder, salt and pepper. It was really simple!
The other important part of getting nice, crisp parmesan balsamic zucchini chips was that I made sure to lay them out in a single layer. Then they baked low and slow to dehydrate and crisp up for 2 1/2 to 3 hours.
When they were done they looked so crisp and gorgeous! I loved how the balsamic caramelized a little bit.

I made sure to let the chips cool completely before I tried to remove them. That way they released easier from the silicone mat. Oh my goodness, they were everything I wanted in a salty snack without the guilt!! The caramelized, sweet balsamic was offset perfectly with the salty parmesan. I loved how simple and seasonal these babies were too. Hope you all enjoy them, let me know what you think! xoxo

Parmesan Balsamic Zucchini Chips
Parmesan Balsamic Zucchini Chips
5 from 2 votes
Parmesan Balsamic Zucchini Chips
Parmesan Balsamic Zucchini Chips
Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins

These are such simple, wonderful and healthy parmesan balsamic zucchini chips that are perfect for serving as a low carb side or snack!

Course: Snack
Keyword: Zucchini
Servings: 4
Calories: 95 kcal
Author: Jeanie and Lulu's Kitchen
  • 1 medium zucchini
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch garlic powder
  1. Pre-heat the oven to 225 and line two sheet trays with silicone mats or parchment paper. Use either a very sharp knife or mandolin to slice the zucchini into really thin discs. Place the slices on paper towels and layer more paper towel on top of them. Press firmly to wring out a lot of the moisture from the slices, which is the enemy in this dish. Then lay them out on the lined sheet trays in a single layer.

  2. Stir the parmesan, balsamic, olive oil, salt, pepper and garlic powder together thoroughly in a bowl. Then brush that mixture generously on each zucchini slice. Bake them on that low temperature for 2 1/2 to 3 hours to really let them dehydrate and crisp up. Let them cool before you try and remove them. Then seal them up and snack on them whenever you want! They keep for a few days.

Nutrition Facts
Parmesan Balsamic Zucchini Chips
Amount Per Serving
Calories 95 Calories from Fat 77
% Daily Value*
Fat 8.6g13%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 114mg5%
Potassium 135mg4%
Carbohydrates 1.8g1%
Fiber 0.6g3%
Sugar 0.9g1%
Protein 2.6g5%
Calcium 50mg5%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Parmesan Balsamic Zucchini Chips
Parmesan Balsamic Zucchini Chips

10 thoughts on “Parmesan Balsamic Zucchini Chips”

  1. Yum! These look so good! I’ve made the mistake of roasting zucchini and it got super soggy. Still delicious, but not what I was going for. I will definitely be trying paper towels to squeeze the liquid out of them next time!!

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