Parmesan Zucchini Crisps are a highly addictive healthy snack that is incredibly simple and easy to make with just two ingredients! Add a side of all new Hidden Valley® Simply Ranch for dipping and you’ll have a delicious, good for you snack that your whole family will love.
Healthy snacking is kind of an oxy-moron isn’t it? I mean, when I’m in the mood for snacking, “healthy” isn’t exactly on my mind. However, I do love me some zucchini and coupled with fresh grated Parmesan I can do healthy snacking thing all the live long day.
When I was a young adult I lived with my grandmother. She’s the one who actually got me addicted to zucchini. Whether it was in her famous Zucchini Bread or in a delicious saute, zucchini was often the vegetable of choice that graced our dinner table. Fried zucchini was her favorite. Not the healthiest of choices but still pretty darn yummy.
Well, guess what folks – these Parmesan Zucchini Crisps taste like fried zucchini without all that pesky frying! Parmesan is a hard cheese, so it has a lot less moisture then softer cheeses. Bake it on it’s own and it’s going to form a crispy little shell , and bake that shell over some zucchini slice, well, all bets are off!
Of course with a delicious snack like this, you’re going to need something to dip it into. I recently got to try a new product from Hidden Valley® which is a brand I already love so I was pretty excited. Hidden Valley® Simply Ranch comes in three flavors, Original Classic (which is what I used for dipping my Parmesan Zucchini Crisps), Chili Lime Ranch and Cucumber Basil Ranch. It’s still the same great taste my family has comes to love about Hidden Valley® Ranch but with no artificial preservatives, flavors or colors.
Hidden Valley® Simply Ranch is of course great on salads, but also as a dip for these delicious Parmesan Zucchini Crisps or in my Bacon Ranch Chicken Pasta Salad. These new products are available in the salad dressing aisle at Walmart, where it’s always easy to grab everything you need from zucchini and salad dressing to toilet paper and squirt guns.
Give these Parmesan Zucchini Crisps a try with some yummy Ranch on the side, and be sure to pick up a bunch of zucchini – they are as addictive as potato chips and your family will be begging you to make this snack every day!
Parmesan Zucchini Crisps
Print Pin RateIngredients
- 2 medium zucchinis sliced into ⅛” rounds
- Kosher salt and fresh ground black pepper
- 1 ½ cups freshly grated Parmesan cheese
- Hidden Valley® Simply Ranch for dipping
Instructions
- Preheat oven to 400 degrees F. 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 (about ⅛-¼”) slices.
- Optional step: Lay out on a paper towel to dry for 20. Place another paper towel on top of the zucchini slices and press lightly. This will help remove some moisture which will help the zucchini crisp up a little more.
- Arrange zucchini in a single layer on the prepared baking sheet. It’s ok if they are touching as they will shrink during baking. Season with a pinch of salt and pepper. Place about a teaspoon of freshly grated Parmesan cheese on top of each slice.
- Bake at 400 degrees for 20-22 minutes or until golden brown on top.
- Cool for a few minutes before transferring to a plate.
- Serve with Hidden Valley Simply Ranch for dipping.
Want more delicious snack ideas? Try these:
Buffalo Ranch Chicken French Bread Pizza
For all snacks and appetizers go HERE and for the Recipe Index go HERE.
This is a sponsored conversation written by me on behalf of Hidden Valley® Ranch. The opinions and text are all mine.
Hi! I’m Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.
Wow! That looks delicious & seems so easy to make. Would surely try this recipe!
looks delicious!!
Looks delicious- I can’t wait to try it! But the ingredients say salt and pepper yet the steps don’t mention when to use them/ how much. Are these necessary?
Really you could do this before or after baking, but I prefer to just lightly salt and pepper the zucchini before adding the cheese.
How do you store these?
I served them right away and they were eaten right away! They will get soggy if stored, so I’d at leave layer paper towels in between.
Hello Kristin Can I use the grated parmesan in the can? Or does it have to be fresh grated parmesan? I only ask because I want to make this tonight but only have the parmesan in the container, not fresh. Please let me know. Thank you!
I haven’t tried that but I think you’d be fine. I personally just prefer the fresh grated.
I tried it and they came out perfect! I had the Frego brand shredded parmesan cheese
Thank you Mychal!
So glad you enjoyed it!
Wow! These are amazing.
Did not come out crisp. Very soggy. What did I do wrong?
Did you take the time to dry them a bit? This definitely helps with excess moisture.
Do you have a breakdown of the nutritional facts? I am counting calories but still want these!!
This recipe hasn’t been updated with nutritional content but there are lots of free online tools like myfitnesspal.com.
Mine came out soggy, even though I dried them with paper towel.
It could be that the zucchini you used just had extra water – it does happen. I hope you’ll try again. I’d suggest trying a smaller zucchini, they tend to have less liquid.
Hi Kristin! I saw a few people were commenting that these were not as crispy as expected. I have a coworker who makes these all the time and instead of cooking them on a higher temperature for a short amount of time, she cooks them low (125-200 degrees) for an hour or more, keeping an eye on them for crispness. They come out crispy and perfect every time. Think of it as if you are dehydrating them in the oven. Just a helpful hint that I thought others might want to try! Whenever I decide to make them myself (one of these days) I can let you know how it goes with your recipe!
Very Delicious, I Love Your Recipes…Thanks For Sharing.
Holy moly these are good!
Thank you Rebekah!