Here’s to Zucchini Crips being ready to go! I was all ready to post the delicious Dairy-Free Single Serve Cheesecakes and guess what? I NEVER wrote down the recipe & I nailed it! These desserts were shared the Cheesecakes with family and friends and got all the ‘thumbs up’. When I finally sat down to put the recipe on the blog, I realized I never even wrote it down! Talk about frustrating! I feel like I remember it. So, I am remaking those Cheesecakes this weekend and hopefully I’ll have that up for you next week!
Switching Gears
In the meantime, I’ll share these scrumptious Zucchini Crisps – Keto|Simple|Healthy Snack. They truly are simple and healthy enough to munch on any time you’d like!
There were a few zucchini’s left from prepping some veggies. I didn’t feel like doing the same ol’ with the ones I had left. I thought about doing some fried zucchini as I’ve a Fried Pickles recipe. Fried Pickles is one of my hubby’s favorites! I figured I could just use the same recipe but use zucchini instead. But then – crispy zucchini using some parmesan cheese sounded a bit more appealing at the moment.
Don’t those Fried Paleo Pickles look amazing? They are so good!
Primal Snack
Anyway ..I realize you all who follow my blog, may not consume dairy but if you do, here ya go! I don’t usually eat dairy but I can tolerate parmesan for some reason, especially if it’s such a small amount. While I’m pretty ‘paleo’, these would be considered a primal snack.
These Zucchini Crips are perfect for movie night or a snack for your kids after school. It’s also a perfect way to get more veggies into your children’s diets. I get that it’s a chore (sometimes) to get your kids to eat vegetables so it’s always great to find ways that a child will actually eat a veggie and feel like it’s a good munchie! Whether or not your kids will eat these Zucchini Crisps, I am pretty certain you will find them addicting. So you might want to stash some to the side for safe keeping!
Ingredients
- 2 medium zucchini’s
- 1/4+ shredded Parmesan cheese
- Garlic powder
- Olive or avocado oil
Instructions
- Preheat oven to 425 degrees.
- Slice zucchini into 1/4 inch rounds. Make sure they are all about the same thickness to ensure the rounds are all cooked to the same doneness. A mandolin is great for even slicing!
- Wipe olive or avocado oil on a large baking sheet – it’s just a smear …you don’t want it runny.
- Lay zucchini rounds on baking sheet. No need to leave room between them. Just snuggle them all in there!
- Using about 1/2 tsp, sprinkle Parmesan cheese on each round. Sprinkle garlic powder over all the rounds once you’re done adding the cheese.
- Bake at 425° for 15 minutes. Let stand on baking sheet for 10-15 minutes before removing.
- Eat as is or dip into your favorite pasta sauce or ranch dressing!
