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Parmesan Zucchini Crisps

Parmesan Zucchini Crisps
These delicious vegetable and cheese crisps are definitely worth trying out! These are made with just two ingredients, but you can add in any other grated vegetables. Just make sure that you keep a cheese-vegetable ration of 2:1 so they hold together.

Ingredients

  • 1/2 cup finely grated fresh parmesan cheese
  • 1/4 cup finely grated zucchini

Method

Preheat oven to 190 C (375 F) and line a baking tray with baking paper.

Grate cheese and zucchini.

Squeeze excess moisture out of grated zucchini.

Mix cheese and zucchini together until well combined.

Drop spoonfuls onto baking tray, flatten, and shape into circles.

Bake for about 9-10 minutes, until they start turning golden brown.

Remove from oven and let sit for a few minutes, then remove baking paper from tray (with crisps still on it) and chill in the fridge for a minute or so until cool.


DID YOU KNOW...

  • A zucchini contains more potassium than a banana.

 

Comments

Leave a comment

Rachel
10/11/2016
Would these freeze at all? Or how long would they be good for in the fridge once made?
Simple Toddler Recipes Admin
14/11/2016
Hi Rachel, I'm not sure that these would freeze very well as they would probably become a bit soggy and lose any crispiness. These will last for up to a week in the fridge.
Rachel
13/03/2017
Hi, could these be made with other veg too? Like carrot or capsicum or even a mixture of a few?
Simple Toddler Recipes Admin
14/03/2017
Hi Rachel, yes other vegetables should work fine, just make sure you keep a cheese - vegetable ratio of 2:1, to help hold them together. Let us know how they turn out if you try out another type of vegetable. Capsicum sounds interesting!
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