Zucchini Tortilla Chips
These zucchini tortilla chips are thick, crunchy and sturdy enough to scoop up dips. They stay crunchy and store well so they can be made ahead of time. They are just 2 ingredients, easy to make and a fun way to use zucchini. They are also low carb and keto-friendly.
I love making low carb chips. These zucchini chips are not just thin slices of zucchini crisped up in the oven. While I enjoy those, I wanted to make something sturdier, bigger and thicker so that they can be enjoyed on their own or with salsa and other dips.
Parmesan Cheese: This recipe uses freshly shredded Parmesan cheese. The cheese is the key to getting the zucchini chips to be crispy because the cheese crisps up when it is baked.
To make these chips, the zucchini is first finely shredded. You then wring dry the zucchini to remove all the excess moisture. The dried zucchini is combined with shredded parmesan cheese. You want to make sure the cheese is completely and evenly incorporated in with the zucchini because if you have clumps of zucchini without any cheese, those sections of your chips will not be crunchy. The mixture is then spread out thinly onto a baking sheet. I formed mine into a circle but you can make other shapes as well. The chips are then ready to be baked.
Ingredients:
- 1 cup (134 g) finely shredded zucchini about 1/2 of a large zucchini
- 1 ½ cups (170 g) finely shredded parmesan cheese