Zesty Lemon and Herb Zucchini Chips

Cooking zucchini sliced paper-thin and roasting at a high temperature allows them to crisp up without frying. Lemon juice and dried oregano brighten up the zucchini's flavor, while Parmesan cheese turns golden brown and adds a nutty richness.

Zucchini chips are a great way to use up extra zucchini from your garden, and they're also a healthy and delicious snack or side dish. They're easy to make, and they can be tailored to your own taste preferences. For a more flavorful chip, try using a variety of herbs and spices. You can also add a sprinkle of grated Parmesan cheese for a cheesy twist.

Prep time: 10 | Cook time: 15 | Serves: 2

Ingredients

• 2 medium zucchini
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese (optional, for vegetarian-friendly keto version)

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Slice zucchini into thin rounds, about 1/8-inch thick.
3. In a large bowl, toss zucchini with olive oil, lemon juice, oregano, salt, and pepper.
4. Spread zucchini in a single layer on a large baking sheet.
5. Bake for 15-20 minutes, or until zucchini is tender and slightly browned.
6. Remove from oven and sprinkle with Parmesan cheese (optional).
7. Serve immediately or cool completely and store in an airtight container for later.

Why It Works

• Slicing the zucchini thinly helps it to crisp up quickly in the oven.
• Roasting the zucchini at a high temperature helps to caramelize the sugars in the zucchini, giving it a sweet and slightly browned flavor.
• The lemon juice and oregano add brightness and flavor to the zucchini chips.
• The Parmesan cheese adds a nutty richness and a golden brown color to the chips.