Parmesan Zucchini Chips


Serves 4

2 medium zucchini (about 1 lb in total), sliced into ⅛-inch thick rounds

2 tablespoons vegetable oil (I used olive oil)

1 ½ teaspoons salt, divided

½ teaspoon garlic powder

½ teaspoon dried thyme

¼ teaspoon ground black pepper

¼ cup grated Parmesan cheese


Preheat oven to 425°F (220°C) and place a rack in the middle.

Line a baking sheet with parchment paper, lightly grease, and set aside.

Place zucchini slices in a colander, sprinkle with salt 1 teaspoon of salt, and let sit about 20 minutes. Rinse well and pat dry.

In a small bowl mix remaining ½ teaspoon of salt, garlic powder, thyme, black pepper, and Parmesan cheese.

Arrange zucchini slices in a single layer on the prepared baking sheet and brush with oil.

Bake for 15 minutes.

Remove the baking sheet from the oven, flip zucchini slices, and sprinkle with Parmesan mixture.

Return to the oven and bake for further 15 minutes, or until the zucchini are browned and crisp.