My aunt always served these when we visited in the spring. Just 3 ingredients for a crunchy, savory bite that vanishes in seconds.

These low carb 3-ingredient zucchini crisps are the kind of simple snack that disappears the second the tray hits the table. My aunt always served a pan of these when we visited in the spring, right when zucchini started showing up at the little farm stand outside of town. They’re thin rounds of zucchini, coated in cheese and baked until golden, crunchy, and just a little bit charred at the edges. This is a practical, no-fuss recipe you can throw together on a busy weeknight or set out as a light, savory bite before dinner.

Serve these zucchini crisps hot, right off the baking tray, with a simple dip like ranch, marinara, or garlic aioli on the side. They pair nicely with grilled chicken or burgers as a lighter alternative to chips or fries, and they make a fun crunchy topping for salads instead of croutons. If you’re putting together a snack board, tuck them in alongside fresh veggies, olives, and a small bowl of nuts for an easy low-carb spread.

Servings: 4

2 medium zucchini, thinly sliced into 1/8-inch rounds

Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil, then lightly spray or rub it with a thin layer of oil so the crisps release easily.

Slice the zucchini into thin rounds, about 1/8 inch thick. Try to keep them as even as possible so they cook at the same rate. Pat the slices dry on both sides with paper towels to remove extra moisture—this helps them crisp instead of steam.

Spread the zucchini slices out on the foil-lined baking sheet in a single layer. They can be close together, but do not overlap or they will bake together and stay soft instead of crisp.

Sprinkle the kosher salt evenly over the zucchini rounds. Go lightly; the Parmesan will add more saltiness as it bakes.

Top each zucchini slice with a generous pinch of shredded Parmesan cheese, covering the surface of the round. It’s fine if some cheese spills onto the foil around the slices—that extra bit will turn into lacy, crispy edges.

Place the baking sheet on the center rack and bake for 12–18 minutes, watching closely during the last few minutes. The crisps are done when the cheese is fully melted, deep golden brown, and the edges of both the cheese and zucchini look slightly charred and crisp.

Remove the tray from the oven and let the zucchini crisps cool on the foil for about 5 minutes. This short rest helps them firm up and become crunchier.

Gently loosen each crisp from the foil with a thin spatula. Taste one and add a tiny pinch of extra salt if needed. Serve warm, right from the tray or transferred to a plate, before they vanish.

For picky eaters, you can cut the zucchini slightly thicker (closer to 1/4 inch) so there’s a softer center under the crispy cheese, which some kids prefer. If your family likes a little extra flavor, sprinkle a small pinch of garlic powder or dried Italian herbs over the zucchini along with the salt (this technically adds ingredients, so keep it for when you’re not strictly counting). You can also swap part of the Parmesan for finely shredded cheddar or mozzarella, but stick with at least half Parmesan so the crisps still get nicely golden and crunchy. For a spicier version, add a light dusting of crushed red pepper flakes before baking. If you need these to be lower in sodium, reduce the salt and rely mostly on the cheese for seasoning. Food safety tips: Always wash the zucchini well under running water and dry before slicing. Use a sharp knife or mandoline carefully, keeping fingers away from the blade; for kids helping in the kitchen, let them handle only the cheese sprinkling. Bake until the cheese is fully melted and bubbling so the crisps are thoroughly heated. Store any leftovers in an airtight container in the fridge and re-crisp in a hot oven for a few minutes; do not leave cooked zucchini with cheese at room temperature for more than 2 hours.