Oven-Baked Zucchini Chips
Thin, crispy zucchini chips baked with Parmesan and herbs. A low-carb vegetarian snack that satisfies chip cravings.
PROTEIN 5g
CALORIES 85
P:E RATIO 5.9
TIME 35m
YIELD 4
P:E 5.9
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
3 medium zucchini, sliced thin (1/8 inch) HIGH FIBER
2 tbsp olive oil FLAVOR
1/3 cup grated Parmesan cheese DAIRY
1/2 tsp garlic powder FLAVOR
1/2 tsp Italian seasoning FLAVOR
Salt to taste FLAVOR
MEAL PREP LOGISTICS
- Storage: Store in a paper bag at room temperature for 2-3 days.
- Batching: Use a mandoline for perfectly even slices.
- Reheat: Re-crisp in oven at 225°F for 5 minutes if needed.
EXECUTION STEPS
01
THE MACRO PREP
Preheat oven to 225°F. Line baking sheets with parchment paper.
02
HIGH HEAT SEAR
Lay zucchini slices on paper towels and sprinkle with salt. Let drain 10 minutes, then pat dry.
03
VEGGIE STEAM-SAUTÉ
Arrange in a single layer on baking sheets. Brush with olive oil.
04
THE MACRO PREP
Sprinkle with Parmesan, garlic powder, and Italian seasoning.
05
STEP 5
Bake 20-25 minutes until edges are golden and crispy.