Chips di Zucchine al Parmigiano

Ingredients

Instructions

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •If your zucchini are very watery, after salting you can gently press them between towels before seasoning.
• •Use finely grated Parmigiano, not coarse shavings, so it melts and crisps evenly.
• •A convection/fan oven gives the best texture; if using conventional heat, the chips may need 2-4 extra minutes.
• •These are best eaten fresh, as they soften on standing.

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