Crispy baked Parmesan zucchini chips with a golden, cheesy crust and tender center, perfect as a light snack or flavorful side dish.

1 medium zucchini

1 tablespoon olive oil

1/4 cup grated Parmesan cheese

salt to taste

black pepper to taste

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Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the zucchini into thin rounds, about 1/8 inch thick, ensuring even slices for uniform cooking.
Pat the zucchini slices dry with a paper towel to remove excess moisture.
In a bowl, toss the zucchini slices with olive oil, salt, and black pepper until evenly coated.
Arrange the slices in a single layer on the prepared baking sheet without overlapping.
Sprinkle grated Parmesan evenly over each slice.
Bake for 18 to 22 minutes, until edges are golden and the cheese is crisp.
Let cool slightly before serving to allow the chips to firm up.

For extra flavor, add garlic powder, paprika, or chili flakes.

Freshly grated Parmesan melts and crisps better than pre-grated.

Ensure zucchini slices are thin and dry to avoid sogginess.

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat in the oven to restore crispiness; avoid microwaving.

Can be made in an air fryer at 375°F (190°C) for 10–12 minutes.