These are the kind of snacks that vanish at a potluck. A coworker once set down a tray of them next to the usual brownies and dips, and they were gone in minutes—no one could believe they were just zucchini, Parmesan, and olive oil.

They bake up thin, golden, and irresistibly crunchy, with curled edges and a cheesy crust that makes them feel like a cross between potato chips and Parmesan crisps—minus the carb guilt. Simple, practical, and perfect for weeknights, they’ve become one of my go‑to salty, crispy snacks.

3-Ingredient Zucchini Chips

Ingredients

Directions

1. Preheat oven
   • Heat to 250°F (120°C).
   • Line 2 baking sheets with parchment.
2. Slice zucchini
   • Wash, dry, and slice into thin rounds (about 1/16 inch).
   • Use a mandoline for even slices, or a sharp knife.
3. Coat lightly
   • Toss slices in a bowl with olive oil until just coated.
4. Arrange & sprinkle
   • Lay slices in a single layer on baking sheets (no overlap).
   • Sprinkle Parmesan evenly over each round.
5. Bake
   • Bake 45–60 minutes, rotating pans halfway.
   • Check around 40 minutes—thinner slices may finish sooner.
   • Chips should be golden, curled at edges, and crisp.
6. Cool & serve
   • Let chips cool completely on the baking sheets; they’ll crisp further.
   • Peel off parchment and serve immediately for maximum crunch.

Storage

• Best eaten the day they’re baked.
• Store cooled chips in an airtight container at room temp for up to 1 day.