Ingredients
Scale
- 2 medium zucchini, sliced into thin chips
- 2 tablespoons white vinegar
- 1 tablespoon olive oil
- 1/4 cup grated parmesan or nutritional yeast
- 2 tablespoons almond flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Freshly ground black pepper
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Slice zucchini into very thin chips and pat dry.
- Toss slices with olive oil and white vinegar; season with salt, garlic powder, paprika, and pepper.
- Mix parmesan (or nutritional yeast) with almond flour; lightly coat zucchini slices and arrange in a single layer on the sheet.
- Bake 12–16 minutes, turning halfway, until edges are golden and crisp.
- Let cool slightly and enjoy with a tangy dip if desired.
Notes
- For extra crispness, pat zucchini completely dry and air-dry on a rack before baking.
- Do not overcrowd the pan; bake in batches if needed.
- Store leftovers in an airtight container for 1–2 days.
- Prep Time: 15 minutes
- Cook Time: 12-16 minutes
- Method: Baking
- Cuisine: American
- Diet: Low-Carb, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 110 Kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 5 mg
