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Baked Parmesan Zucchini Crisps
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A fun and tasty appetizer you and your family will enjoy. Our Baked Parmesan Zucchini Chips are a great go-to for a weekend treat.

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Serves 4-6


  • Cooking spray
  • 2 medium zucchini (about 1 pound total)
  • 1 tablespoon olive oil
  • 1/2 cup freshly grated Parmesan (3/4-ounce)
  • 1/4 cup tapioca flour
  • ½ teaspoon smoked paprika
  • 1/8 teaspoon salt
  • Freshly ground black pepper
  • Cooking spray


Preheat the oven to 450° F (232.2°C).

Line a baking sheet with aluminum foil and coat with cooking spray.
Slice the zucchini into 1/4-inch thick rounds.
Put them on a paper towel and cover with another piece of paper towel, lightly pressing down to eliminate as much moisture as possible.
Toss the zucchini with the olive oil in a plastic bag along with tapioca flour, Parmesan cheese, smoked paprika, salt and a pepper.
Place spice coated chips in a single layer on the prepared baking sheet.
Bake 25 to 30 minutes, until browned and crisp.
Remove with spatula.
Serve immediately.

Last modified on March 10, 2020

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