Parmesan Crisps Baked with Zucchini and Carrots

Parmesan Crisps Baked with Zucchini and Carrots

Parmesan Crisps Baked with Zucchini and Carrots are a dream come true for the chip lover looking to eat low-carb, keto, gluten-free or just plain munch on something tasty and healthy! Luckily, these homemade chips take minutes to make!

Is it me or is the long chip smiling back?

Nobody turns down chips at our house! Not zucchini chips or sweet potato chips and certainly not these Parmesan cheese crisps. So, I’m always on the lookout for new and fun varieties!

So, let me tell you how you get from cheesy croutons for your tomato soup to 3-ingredient, low-carb Parmesan cheese crisps laced with zucchini and carrot shreds. It was serendipity.

I was making Parmesan cheese into little croutons for my soup (which are also very tasty on salads too.) Meanwhile, I still had zucchini on my mind. I was hoping to squeeze in just one more batch of zucchini cakes, which happen to use zucchini shreds, before summer’s end.

Well, the Parmesan cheese crisps were nice, but just seemed a little bit…plain.

Parmesan cheese…zucchini shreds, Parmesan cheese…zucchini shreds. It was bound to happen. I shredded my go-to veggie and combined the two. Bingo!

I ended up with easy, cheesy vegetable chips or as they have been so named: Parmesan Cheese Crisps laced with zucchini and carrot. It was just a hop, skip and jump to add shredded carrot. I bet there are few others vegetables that would be a nice addition too.

Shred and bake. That’s really all there is to this recipe.

There are just a few things to keep in mind when making these easy little chips:

1) Use fresh Parmesan cheese and shred the cheese into longer strands. It’s ok to have some grated mixed in.

2) Grate zucchini and carrots and then press out excess moisture with a towel.

3) Use twice as much cheese as grated vegetable. The Parmesan cheese is the glue that holds everything together.

4. Drop spoonfuls of the Parmesan cheese and vegetable mixture on a baking sheet covered with parchment paper (not aluminum foil) or a silpat mat. If necessary, gently flatten with your finger or the back of a spoon and scoot in any loose pieces.

5. Bake Parmesan Crisps in a 375 degree F oven for about 8 minutes. The crisps should be sizzling when you take them out and the edges should be starting to brown.

6. Allow the crisps to settle on the baking sheet for about 5 minutes and then transfer them to a serving plate using a spatula. Crisps will continue to firm up.

7. For my dairy-free friends, the recipe does work with most vegan shreds!

Video of How to Make Parmesan Crisps

How to store Parmesan Chips

Store Parmesan Crisps in an airtight container for several days in the refrigerator. In order to prevent them from sticking together, place parchment paper or wax paper between the layers. This means that you can make these chips several days in advance. However, they will be firmer when served the same day.

As for the salad I was making, these Parmesan Cheese Crisps made a wonderful topping. They would nicely complement many soups too. But, they are so pretty and a bit addictive that they proudly stand all alone as a tasty and healthy snack.

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Enjoy!

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