Parmesan Cheese Crisps Laced with Zucchini & Carrots

Let me tell you how you get from cheesy croutons to 3-ingredient, low-carb Parmesan cheese crisps laced with zucchini and carrot shreds. It was serendipity. 🙂

The other day I was baking Parmesan cheese into chips for a tasty salad topping. Meanwhile, I still had zucchini on my mind. I was hoping to squeeze in just one more batch of chocolate zucchini brownies, which uses zucchini shreds, before summer’s end.

Well, the Parmesan cheese crisps were nice, but just seemed a little bit…plain.

Parmesan cheese…zucchini shreds, Parmesan cheese…zucchini shreds. It was bound to happen. I shredded my go-to vege of the last few months and combined the two. Bingo!

Parmesan Cheese Crisps

I ended up with cheesy vegetable chips or as they have been so named: Parmesan Cheese Crisps laced with zucchini and carrot. It was just a hop, skip and jump to add shredded carrot. I bet there are few others veges that would be a nice addition too.

Tips and Tricks for Parmesan Cheese Crisps

There are just a few things to keep in mind when making these easy little chips:

1) Use fresh Parmesan cheese. Keep some of the grated cheese in longer shreds. I used the Sargento brand Parmesan cheese that you find in the refrigerated section at the grocery store. The combination of “sticks” and grated cheese is perfect.

2) Grate zucchini and carrots and then press out excess moisture with a paper towel.


3) Use twice as much cheese as grated vegetable. The Parmesan cheese is the glue that holds everything together.


4. Drop spoonfuls of the Parmesan cheese and vegetable mixture on a baking sheet covered with parchment paper (not aluminum foil) or a silpat mat. If necessary, gently flatten with your finger or the back of a spoon and scoot in any loose pieces.

Parmesan Chips

5. Bake Parmesan Cheese Crisps in a 375 degree F oven for about 8 minutes. The crisps should be sizzling when you take them out and the edges should be starting to brown.

6. Allow the crisps to settle on the baking sheet for about 5 minutes and then transfer them to a serving plate using a spatula. Crisps will continue to firm up.

7. For my dairy-free friends, the recipe works with vegan shreds!

Baked Parmesan Cheese Crisps

As for the salad I was making, these Parmesan Cheese Crisps made a wonderful topping. They would nicely complement many soups too. But, they are so pretty and a bit addictive, they proudly stand all alone as a tasty snack.

5 from 1 vote
Parmesan Cheese Crisps Laced with Zucchini & Carrots
Prep Time
10 mins
Cook Time
3 mins
Total Time
13 mins
Parmesan Cheese Crisps become something extra special with the addition of zucchini and carrot shreds. Easy bake recipe.
Course: Appetizer
Cuisine: American
Servings: 6 servings
Calories: 67 kcal
  • 1 cup Parmesan cheese freshly shredded (keep in longer shreds)
  • 1/2 cup shredded zucchini and/or carrots
  • Parchment paper or silpat mat
  1. Preheat oven to 375 degrees F.
  2. Using a paper towel, remove excess moisture from shredded zucchini and carrots.
  3. Combine Parmesan cheese and shredded vegetables.
  4. Place Tablespoon size drops of the cheese and vegetable mixture on a baking sheet topped with parchment paper or a silpat mat.
  5. Gently flatten mixture with the back of a spoon, if necessary, and move in any loose shreds.
  6. Bake for about 8 minutes or until the cheese crisps are sizzling and the edges are starting to brown.
  7. Allow crisps to rest on the baking sheet for about 5 minutes and then transfer them to a serving plate with a spatula. Crisps will continue to harden.
Recipe Notes

Leave out carrot to keep recipe South Beach Diet Phase 1 compliant.

Nutrition Facts
Parmesan Cheese Crisps Laced with Zucchini & Carrots
Amount Per Serving
Calories 67 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 11mg 4%
Sodium 267mg 11%
Potassium 42mg 1%
Total Carbohydrates 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 6g 12%
Vitamin A 3%
Vitamin C 2.2%
Calcium 19.7%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.


It takes minutes to bake these Parmesan Cheese Crisps with zucchini and carrots. Easy, low-carb, gluten-free recipe that will replace your chips!





  1. Love the zucchini addition to these. Have made them before but never with anything but Parm! Thanks for the idea.

  2. Yummy! Love the addition of zucchini, wish I had some because I would make them right now.

  3. I just made these for a baby shower and going to try again. They stuck to the paper! What did I do wrong?

    • Hi! Be sure to check out the pics in the post so you can see the consistency …that said, try spraying the paper with cooking spray. I have fingers crossed for success on your second batch.

  4. Hi.
    Do you think it’s going to work if I change the zucchini for cucumber?

    • Hi! It might. But, there is probably a little more water content in cucumbers than zucchini. Just watch for that and maybe blot it dry before adding it to remove excess moisture. Let me know if it works! Thanks for stopping by.

  5. These look very good! How do you store the extras?

  6. Hi, I am drowning in zucchini at the moment and looking for new recipes. This looks really interesting and yummy. I was wondering – can I freeze the crisps?

    • Hi! Thanks for stopping by. I have not tried freezing them. However, I think it just might work. If necessary, you could probably crisp them back up in the oven for a few minutes.

  7. What happen if you don’t use fresh Parmesan cheese?

  8. Kathleen says:

    I rarely ever comment on recipes I bump into while surfing the net, unless they are REALLY AWFUL, or SUPER AWESOME! And I want to say how delicious these were and your recipe as written was fool proof! Outstanding job! I also want to say I made a different version after doing them as listed…. just to see how versatile these delicious treats were! I did a version by adding fresh chopped parsley, fresh garlic that I grated with my lemon zester, and a little bit of salt & pepper, to the parmesan cheese. Can I say SENSATIONAL! This recipe is a keeper! Thank you for posting it!

  9. Would this work with apple and maybe cracked black pepper ?

  10. I was wondering how many servings this makes?

  11. Sherie says:

    These are Sooo yummy, just got done making them. I didn’t have enough shredded Parmesan cheese so I finished the rest off with Mozzarella and some grated Parmesan. I also had a single serving left didn’t have enough room on the tray so I popped it in the microwave for 40 seconds… Just as delicious!

  12. So, I just tried making it and obviously did something wrong. I followed every step, but the cheese crisps were stuck to the parchment paper. I ended up throwing out over half. Should I spray with veggie oil to keep from sticking?

  13. How do you think they’d hold up for dipping? Guacamole sounds amazing with this.

  14. Hi Marjory,

    What is the carb count on these? And regarding servings…how many “chips” are you considering a serving size? Thanks for the info.

    • Thanks so much for reading. There are practically no carbs since the main ingredient is cheese and there is a scant amount of veges used. The amount of chips varies greatly depending upon the size you make.

  15. fabulous!

  16. Hi, I just YUM’d your recipe through Yummly Saver on FB. I’ve followed/liked where I wasn’t. At least FB is good for something! 😉

  17. Oh, this looks so yummy! Am going to try this tonight as a side for soup!

  18. Saw these over at Savoring Today and just had to come check them out. What great chips! I will be making these this weekend! Thanks for a great recipe!

  19. Tastey but they are not crispy.

  20. I was so excited to try these last night… and then i made a booboo. I didnt have any parchment paper at home, and didnt buy any because I failed to read that I needed it. A neighbor had wax paper and I assumed that would be okay. NOPE! So didnt work. They stuck to the paper and it would rip up with them. I was able to eat some, but they werent crunchy like they should be, but the flavor profile was there. I was so disappointed with myself! Going to attempt them again tonight. Parchment paper or a silpat?

    • Either one (parchment or silpat) will work! I use parchment paper Hoping your next batch is a complete success!

      • parchment paper worked wonders. but they didnt look exactly like yours. and they were all around crunchy, but still delicious.

        • I’m sooo glad they worked out. I’ve used different types of cheeses (i.e., some packaged shreds and some I did myself) and they do come out a little different depending how tightly clumped they are…but they’re always tasty!

  21. Can I bake these the day before and put them in Tupperware? Will they taste as good and crisp?

  22. Have you tried these using any other cheese such as aged cheddar or mozza???

  23. Hi what is parchment paper don’t have this in New Zealand & would love to try these!

    • Hi! It’s a paper liner that can be placed over a baking sheet. You can cook these directly on a baking sheet if desired. Thanks for your question.

Speak Your Mind