Michelle Cooks: Parmesan Zucchini Crisps

Chips and other snacks tend to add empty calories and little substance.

For an alternative snack made with zucchini slices and no oil, try this home-made recipe!

Parmesan zucchini crisps


  • 2 medium zucchinis sliced into ⅛” rounds
  • Salt and black pepper
  • Parmesan cheese



Preheat oven to 400 degrees Fahrenheit.

Line a metal baking sheet with parchment paper or foil. If using foil, spray lightly with nonstick cooking spray. Set aside.

Slice zucchini into thin slices.

Optional step: Lay out on a paper towel to dry for 20 minutes. Place another paper towel on top of the zucchini slices and press lightly. This will help remove some moisture and allow the zucchini to crisp up a little more.

Arrange zucchini in a single layer on the prepared baking sheet. It’s ok if they are touching. Season with salt and pepper.

Spread a little Parmesan cheese on top of each slice.

Bake for 20 to 22 minutes or until golden brown.

Cool before transferring to a plate.

Serve with ranch for dipping, if desired.

Categories: Michelle Cooks, the four, Wellness Wednesday – the four