Chips di Zucchine al Parmigiano

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C and line a large baking tray or two smaller trays with baking paper. Wash and dry the zucchini well, then slice them into very thin rounds, about 2-3 mm thick. For the best crispness, keep the slices as even as possible.

   350 g zucchini
2. 2

   Spread the zucchini slices on a clean kitchen towel or paper towels and sprinkle with the fine salt. Let them sit for 10 minutes to draw out excess moisture, then pat them very dry. This step helps the chips roast instead of steam.

   350 g zucchini2 g fine salt
3. 3

   Transfer the dried zucchini to a bowl. Add the olive oil, garlic powder, black pepper, and about three-quarters of the grated Parmigiano Reggiano. Toss gently until the slices are lightly and evenly coated.

   350 g zucchini10 ml olive oil2 g garlic powder1 g black pepper40 g Parmigiano Reggiano, finely grated
4. 4

   Arrange the slices in a single layer on the prepared tray, leaving a little space between them. Sprinkle the remaining Parmigiano Reggiano over the tops. Bake for 18-22 minutes, rotating the tray halfway through, until the edges are deep golden and the cheese is crisp. Remove any chips that brown early to prevent bitterness.

   350 g zucchini40 g Parmigiano Reggiano, finely grated
5. 5

   Let the chips rest on the tray for 5 minutes; they will firm up further as they cool slightly. Serve warm as a snack, side, or aperitivo nibble.

Origin & History

Zucchini and Parmigiano are classic ingredients in Italian home cooking, especially in regions where summer squash is abundant. This simple baked snack reflects the Italian habit of transforming a few good ingredients into something savoury and elegant, often served as part of an aperitivo spread.