Baked Parmesan Zucchini Chips Will Be Your New Snacking Obsession!

Photo by Primal Felines on Unsplash

Why not try something new? Instead of making traditional potato chips, opt for a healthier alternative with zucchini. These parmesan zucchini chips are tastier than potato chips, and they’re guilt-free! This recipe even includes a black bean salsa that’s the perfect dip for the chips. Go ahead and whip up a batch for your next game day or movie night.

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  • 1/4 cup dried black beans, cooked, drained, and rinsed
  • 1 tablespoon avocado oil
  • 2 large egg whites
  • 1/4 cup shredded Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/4 teaspoon granulated garlic
  • 2 medium zucchinis, cut into 1/4 inch slices
  • 2 large tomatoes, chopped
  • 1 large jalapeno, chopped
  • 1 tablespoon lime juice


  1. Soak and cook the beans without salt, then drain and rinse them. It will make about 3/4 cup.
  2. Preheat the oven to 425 F. Line a large sheet pan with parchment paper and drizzle it with avocado oil, making sure to coat it evenly.
  3. In a medium bowl, combine the egg whites, Parmesan, oregano, and garlic and whisk it well.
  4. Slice the zucchini into 1/4 inch thick diagonal slices and put them into the egg white mixture. Toss them to coat. Place each zucchini slice on the sheet pan making sure the slices don’t touch.
  5. Bake for 25-30 minutes, flipping the chips with a spatula after 15 minutes. When browned and crispy take them out of the oven and serve them immediately.
  6. While the chips are baking, mix the salsa. Combine the tomatoes, black beans, jalapeno, and lime juice.