Healthy Baked Cheddar Zucchini Crisps
Sliced zucchini rounds topped with cheddar and parmesan, baked until crispy. A low-carb, healthy snack hack and one of the best cheddar healthy snack ideas.
Equipment
- Baking sheet
- Parchment paper
- Paper towels
Ingredients
- 2 Medium Zucchini
- 1/2 cup Shredded Sharp Cheddar Cheese
- 1/4 cup Grated Parmesan Cheese
- 1/2 tsp Garlic Powder
- 1/4 tsp Black Pepper
- Salt, for sweating
Instructions
- Prep Oven and Zucchini: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Slice the zucchini into 1/4-inch thick rounds.
- Sweat the Zucchini: Arrange the zucchini slices in a single layer on paper towels. Sprinkle lightly with salt. Let them sit for 10-15 minutes to draw out moisture. Use another paper towel to pat them completely dry.
- Mix Cheese Topping: In a small bowl, combine the shredded cheddar, grated parmesan, garlic powder, and black pepper.
- Top the Zucchini: Place the dried zucchini rounds on the prepared baking sheet. Sprinkle a generous pinch of the cheese mixture on top of each slice, mounding it in the center.
- Bake: Bake for 15-20 minutes, or until the cheese is melted, bubbly, and turning golden brown and crispy on the edges.
- Cool and Crisp: Let the zucchini crisps cool on the baking sheet for at least 5 minutes. They will become much crispier as they cool. Serve warm or at room temperature.
Notes
Do Not Skip Sweating: Salting and drying the zucchini slices is the most important step. It removes moisture and ensures the final product is crispy, not soggy.
Use Block Cheese: Shred your own cheese from a block. Pre-shredded cheese is coated in anti-caking agents and will not melt as smoothly or become as crispy.