The Memory Behind This Treat

I didn’t grow up eating anything called “Garlic Parmesan Zucchini Chips,” but I did grow up with a grandmother who believed you could make a kid eat just about any vegetable if you added garlic, cheese, and a little patience. On summer afternoons in Asheville, her tiny kitchen would heat up as she stood over a sputtering pan, coaxing zucchini into something “snackable,” as she’d say. I remember leaning on the counter, waiting for that first crisp bite, trying to grab them too early and getting a gentle slap on the hand and a, “Not yet, Liv, they’ve got to sing in the pan first.” Those early plates of imperfectly crisp, slightly oily zucchini were nothing fancy, but they taught me that healthy and comforting could exist on the same plate. When I pull out my air fryer now, I still hear her humming over the stove, just with a lot less oil pop and a lot fewer dishes.

Many years later, when diabetes entered our family story, I felt that old panic of, “What can we even snack on now?” Chips and crackers disappeared overnight, and the cravings hit hardest around 3 p.m., right when blood sugar likes to misbehave. One afternoon, staring down a couple of sad zucchinis in my crisper drawer, I thought of Grandma’s garlic and cheese trick and decided to give it a modern, low-carb twist. The first batch of Garlic Parmesan Zucchini Chips came out of the air fryer golden, crackly on the edges, and almost shockingly light—and we devoured the whole plate standing at the counter, just like I used to as a kid. Now these little chips are our “we’re okay” snack: quick to make, gentle on blood sugar, and nostalgic enough to feel like comfort food, even on the hard days.

How To Make It (Mix & Ingredients)

To make these Garlic Parmesan Zucchini Chips actually crisp (and not soggy little coins of sadness), you’ll want to start with well-dried zucchini. Slice 2 medium zucchinis into thin, even rounds—aim for about 1/8 inch thick. Pat them dry with paper towels on both sides; this little step pulls off excess moisture and gives you a better chance at real crunch. Then, in a medium bowl, toss the slices with 2 tablespoons of olive oil until every piece has a light, glossy coat. You’re not deep-frying here, so if you see oil pooling at the bottom of the bowl, you’ve gone too far.

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Instructions Process of Garlic Parmesan Zucchini Chips

Now for the flavor magic that makes Garlic Parmesan Zucchini Chips feel like “real snack food” instead of diet food. In a small bowl, stir together 2 tablespoons grated Parmesan cheese, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. I like using grated Parmesan (the powdery kind) for this, because it sticks better to the zucchini and creates that crispy, lacy edge as it cooks. Sprinkle this mixture over the oiled zucchini slices and toss gently with your hands or tongs—almost like you’re folding in whipped cream—so you don’t knock off all the coating. If you’re cooking for someone sensitive to salt or watching blood pressure, you can cut the salt in half and let the Parmesan do more of the seasoning work. Once everything looks evenly covered and there aren’t big clumps of cheese left behind, you’re ready to spread the slices into your air fryer basket and turn them into the crunchy keto snack they deserve to be.

Make-Ahead & Storage

Garlic Parmesan Zucchini Chips are at their absolute best right out of the air fryer, when they’re crisp and sizzling. That said, life is busy, and I know we don’t always have 20 spare minutes right when the snack cravings hit. Your best make-ahead strategy is to prep, not cook: slice the zucchini, toss it with oil, and store it in an airtight container in the fridge for up to 24 hours. You can also pre-mix the Parmesan, garlic powder, salt, and pepper in a little jar, so when you’re ready, you just combine, air fry, and snack. This approach keeps the Garlic Parmesan Zucchini Chips fresher and crispier than trying to fully cook them ahead.

If you do have leftovers (or you’re one of those rare people with iron willpower), let the chips cool completely before storing. Place them in a shallow container lined with paper towels, then add another paper towel on top to absorb extra moisture, and cover loosely with a lid. Store in the fridge for up to 2 days, but expect them to soften slightly—zucchini has a lot of water, and it likes to share. To re-crisp, pop the Garlic Parmesan Zucchini Chips back into the air fryer at 350°F for 3–5 minutes, checking often so they don’t burn. I don’t recommend freezing this recipe; frozen zucchini releases too much water and turns the chips limp instead of crunchy, and nobody needs soggy “chips” when they’re trying to stick to keto.

Best Ingredients & Party Variations

For the best Garlic Parmesan Zucchini Chips, start with firm, medium zucchinis that feel heavy for their size and have smooth, bright skin. I like to slice them a bit thicker than paper-thin—about 1/8 inch—so they crisp without disappearing into nothing. Use finely grated Parmesan (the sandy kind, not big shreds) so it clings to every slice and forms that salty, cheesy crust. A good extra-virgin olive oil adds flavor, but if your air fryer tends to run hot, you can use avocado oil for its higher smoke point. Garlic powder works better than fresh garlic here because it sticks evenly and won’t burn as quickly in the air fryer.

Once you’ve nailed the basic Garlic Parmesan Zucchini Chips, you can turn them into a whole party platter without much extra work. For a “pizza night” vibe, add a pinch of Italian seasoning and serve with warm sugar-free marinara for dipping. For spice lovers, toss in smoked paprika and a tiny pinch of cayenne, then pair with a cool ranch-style Greek yogurt dip. You can also go “Parmesan and herb bar”: keep several bowls of seasonings—lemon pepper, everything bagel seasoning, ranch powder—and make a few small batches with different flavors. If you’re hosting a mixed crowd, set the zucchini chips next to traditional chips and salsa so your low-carb guests feel just as spoiled; most people end up reaching for the zucchini chips first anyway.

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Serving of Garlic Parmesan Zucchini Chips

Conclusion

I love recipes like this because they turn “just a vegetable” into a little moment of joy. A simple pan of Garlic Parmesan Zucchini Chips can bring everyone wandering into the kitchen, nibbling off the tray, talking, laughing, and arguing over who got the crispiest one. These are the kinds of snacks that remind us healthy eating doesn’t have to feel strict or lonely—it can be fun, sharable, and honestly a little bit addictive.

If you’ve been craving something crunchy and comforting that still fits your low-carb or diabetic-friendly goals, this is your sign to try this recipe. Don’t worry if your first batch isn’t picture-perfect. You’ll learn how thin you like your slices, how brown you like your cheese, and before long you’ll have “your way” of making them. That’s where the real magic happens: when a recipe becomes yours.

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Recipe

Garlic Parmesan Zucchini Chips

Crispy, keto-friendly Garlic Parmesan Zucchini Chips made in the air fryer for a quick, low-carb snack.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 4 servings of zucchini chips

Course: Snack

Cuisine: American

Calories: 90

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 medium zucchinis thinly sliced into 1/8-inch rounds
• 2 tablespoons olive oil
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Method

 

1. Preheat the air fryer to 375°F.
2. Pat the zucchini slices dry on both sides with paper towels to remove excess moisture.
3. Place the dried zucchini slices in a medium bowl and toss with olive oil until evenly coated.
4. In a small bowl, combine the grated Parmesan cheese, garlic powder, salt, and black pepper.
5. Sprinkle the Parmesan mixture over the oiled zucchini slices and toss gently until all slices are evenly coated.
6. Arrange the zucchini slices in a single layer in the air fryer basket without overlapping; cook in batches if necessary.
7. Air fry for 8–12 minutes, flipping the slices halfway through, until they are golden brown and crispy on the edges.
8. Transfer the zucchini chips to a plate and serve immediately while hot and crisp.

Notes

- For extra crisp chips, slice the zucchini as evenly and thinly as possible and dry thoroughly before seasoning.
- Reduce the salt to 1/4 teaspoon if you prefer a less salty chip or if your Parmesan is very salty.
- Use finely grated or powdery Parmesan for better coating and crispier texture.
- Cook the chips in a single layer; overcrowding the basket will lead to softer, less crispy chips.