Marissa's MediterraneanDitch the bag of greasy chips for these oven-baked zucchini rounds tossed in tangy lemon zest and nutty parmesan. They are the perfect crunchy, guilt-free snack for your next movie night.
Preheat your oven to 225°F (110°C) and line two large baking sheets with parchment paper.
Place the sliced zucchini rounds on a double layer of paper towels. Top with more paper towels and press firmly to remove as much moisture as possible. This is the secret to the crunch!
Don't skip this! Wet zucchini equals soggy chips.
In a large bowl, toss the zucchini slices with olive oil until lightly coated. Add the parmesan, lemon zest, garlic powder, and pepper, tossing again to distribute the flavors.
Arrange the slices in a single layer on the prepared baking sheets, making sure they don't overlap. Sprinkle with a tiny pinch of sea salt.
Bake for 30-40 minutes, rotating the pans halfway through, until the edges are golden and the centers are crisp.
Remove from the oven and let them cool on the pan for 5 minutes—they will crisp up even more as they sit!
These are a fantastic alternative to store-bought chips. The trick is to get the slices as thin as possible—a mandoline slicer is your best friend here! If they aren't crispy after 30 minutes, give them another 5 but watch closely so they don't burn.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef