Can I make these in an air fryer?

Absolutely, My air fryer version comes out even crispier – just arrange slices in a single layer at 375°F for 8-10 minutes (no flipping needed). Works like magic.

Are these gluten-free?

You bet, The coating is just cheese and spices – no flour here. My gluten-free friends go nuts for these.

Why are my crisps soggy?

Usually means your slices were too thick or the pan was overcrowded. Next time, go thinner and give them space – makes all the difference.

Can I use yellow squash instead?

Totally, The flavor's slightly sweeter but just as delicious. I often do half-and-half when my garden overflows.

How do I keep them crispy after baking?

Let them cool completely on a wire rack (not piled up) before storing. They'll stay crispier longer this way.

"30-Minute Crispy Parmesan & Zucchini Crisps You’ll Crave"

Name: "30-Minute Crispy Parmesan & Zucchini Crisps You’ll Crave"
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 medium zucchinis, thinly sliced; 1/2 cup grated Parmesan cheese; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil

“30-Minute Crispy Parmesan & Zucchini Crisps You’ll Crave”

Print Recipe

Crispy and flavorful zucchini chips coated with Parmesan cheese, perfect as a keto-friendly appetizer.

Author: Nour Pullen
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Low Calorie

Ingredients

Scale

2 medium zucchinis, thinly sliced
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil

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Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, mix Parmesan cheese, garlic powder, paprika, salt, and black pepper.
Toss zucchini slices in olive oil, then coat them evenly with the Parmesan mixture.
Arrange the coated slices in a single layer on the baking sheet.
Bake for 15-20 minutes or until golden and crispy.
Let cool for 5 minutes before serving.

Notes

Slice zucchinis evenly for consistent baking.
For extra crispiness, flip the slices halfway through baking.
Store leftovers in an airtight container for up to 2 days.

Find it online: https://crispzy.com/parmesan-zucchini-crisps-recipe/