Parmesan Garlic Zucchini Chips

Parmesan-Garlic-Zucchini-ChipsBy far my most popular post on my site ever is my Salt and Pepper Zucchini Chips recipe. So, I have been wanted to add another Zucchini Chip recipe to the site (as readers really seem to like them).Parmesan Garlic Zucchini Chips

These Parmesan Garlic Zucchini Chips do not disappoint, they are really good, too.

If you want to keep them Vegan and dairy free I would replace the Parmesan with a tablespoon or 2 of nutritional yeast. It has a cheesy favor and would be good, too.


Enjoy! And don’t forget you can get all our dehydrated snack recipes right here.


1. These are lightly salted, I added less salt than my Salt and Pepper Zucchini Chips because of the Parmesan, but if you like salty you could add another 1/4 tsp. But be careful since they shrink down so much, a little goes a long way.
2. You need to slice these VERY thin. Use a mandoline slicer.

3. You can do these in the oven instead of a dehydrator . Here are directions for that.

4. Tip: I like the freeze my peeled garlic cloves and shred them on a hand held grater (not a box grater).  It’s super fast and easy and you never get big pieces.


5. You can also check out my Crispy Cucumber Chips and my Salt and Pepper Zucchini Chips here.

6. I recommend eating these right away.. the fresher the better.  If you don’t eat them right away you can probably stick them in the oven on 350 F for a few minutes to get really crisp and fresh again. (but watch them, as they can burn easily)

Yields 1-3

Parmesan Garlic Zucchini Chips

Parmesan Garlic Zucchini Chips

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  • 1 lb (about 4 cups) thin sliced Zucchini
  • 1/8 tsp salt
  • 1 ounce of finely grated Parmesan cheese
  • 1 garlic clove finely grated or 1/8 tsp garlic powder
  • 1 tsp apple cider vinegar


  1. Note: I cut my zucchini on a mandoline slicer. Thin is the best.
  2. In a medium bowl place the sliced zucchini
  3. Add salt, Parmesan cheese, garlic and vinegar
  4. Toss to coat.
  5. Arrange slices on dehydrator trays
  6. Dehydrate at 135 degrees for 5-10 hours or until crispy

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    • jlpenner says

      From looking on online this is what I found:

      122 calories in the cheese
      about 80ish calories for the zucchini
      4 calories in the garlic clove
      less than 1 calorie in the vinegar

      So the whole recipe would have a little over 200 calories.

  1. says

    I’ve got sooo much zucchini already! I know I’m going to need to try these. I’m headed over to the cucumber chips recipe as well. I have a new cucumber every day I go to the garden. Thanks for sharing!

  2. says

    This looks amazing and I have a food dryer, just need a mandolin (always wanted one, now a great excuse, heehee). thank you so much for linking up at Wonderful Wed Blog Hop. Carrie, A Mother’s Shadow

  3. says

    Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST on Kitchen ! I hope to see you there! Pinned

  4. says

    Hi! Thanks so much for stopping by the Wednesday Roundup! This awesome post is being featured this week! Come on by and grab a featured button! I’ve also pinned this to our Link Party Pinterest board! Congrats!


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  2. […] Our kids will neck crispy veg like it’s going out of fashion. Green stuff that, if you steamed or boiled it, would get the withering look gets eaten in seconds. These parmesan garlic zucchini (or courgette to us) chips are so delicious, it’ll be difficult to resist stuffing them into your face as they come out of the oven. Recipe here […]

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