Crispy Keto Parmesan Zucchini Chips (Oven or Air Fryer)

If you’ve got one zucchini hanging out in the fridge and you want something crunchy (without the carb crash), these crispy little zucchini chips are such a win. They’re cheesy, salty, and the kind of snack you can feel good about serving your family.

Why you’ll love these

• Crispy + cheesy (that parmesan edge is everything)

• Simple ingredients you probably already have

• Perfect for lunch boxes, movie night, or a quick side

Ingredients (makes about 2 servings)

• 1 medium zucchini • 1/3 cup grated parmesan cheese • 1/2 tsp garlic powder • 1/4 tsp paprika (optional) • 1/4 tsp salt • 1/8 tsp black pepper • 1 egg (beaten)

How to make them (oven method)

1. Preheat oven to 425°F and line a baking sheet with parchment paper.

2. Slice zucchini into thin rounds (about 1/8-inch). Pat dry with a paper towel.

3. In a bowl, mix parmesan, garlic powder, paprika, salt, and pepper.

4. Dip each zucchini round in beaten egg, then press into the parmesan mixture.

5. Place on the baking sheet in a single layer. Bake 12–16 minutes, flipping once, until golden and crispy.

6. Let cool 3–5 minutes (they crisp up even more as they cool).

Air fryer method (my quick favorite)

Air fry at 400°F for about 8–10 minutes, shaking the basket halfway through. Work in batches so they don’t overlap.

Serving ideas

• Dip in ranch or a simple garlic aioli

• Serve alongside a sandwich wrap or salad

• Add a little red pepper flake if you like heat

Mom tip

If your chips aren’t getting crispy, it’s usually one of two things: slices are too thick or the zucchini wasn’t dried well. Patting them dry makes a big difference.

If you try these, leave a quick comment and tell me what you dipped them in. I love hearing what other keto mamas are making in their kitchens.