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