Parmesan Vegetable Crisps

Parmesan vegetable crisps

This simple twist on the Parmesan crisp introduces added texture and a mild sweetness while offering additional fiber too. Of course, the added colors of the vegetables make this crisp a beauty for the eyes to feast on before you taste it. Enjoy these as is or with fat-bomb dips and spreads.

Zucchini: A Kitchen Staple

It’s no secret that the right vegetables are an important part of any healthy diet. Zucchini is a fantastic choice for high-fat, low-carbohydrate diets because it has a low carbohydrate content (low glycemic index), and it’s full of potassium, a crucial mineral for heart health. Besides that, it also makes a fantastic substitute for pasta lovers looking for low-carbohydrate alternatives.

Per Serving
Calories: 206 | Fat: 14.1 g | Protein: 15.8 g | Sodium: 686 mg | Fiber: 0.7 g | Carbohydrates: 3.6g |Net Carbohydrates: 2.9 g | Sugar: 1.9 g

Excerpted from Keto Snacks: From Sweet and Savory Fat Bombs to Pizza Bites and Jalapeño Poppers, 100 Low-Carb Snacks for Every Craving by Lindsay Boyers, CHNC, Copyright © 2018 Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved. Photographs by James Stefiuk.

Parmesan Vegetable Crisps

  • Serves: 4
  • PRINT Print This Recipe


  • 3⁄4 cup shredded zucchini
  • 1⁄4 cup shredded carrots
  • 2 cups freshly shredded Parmesan cheese
  • 1 tablespoon olive oil
  • 1⁄4 teaspoon black pepper


  1. Preheat oven to 375°F. Prepare a cookie sheet with parchment paper or a Silpat mat.
  2. Wrap shredded vegetables in a paper towel and wring out excess moisture.
  3. Mix all ingredients in a medium bowl until thoroughly combined.
  4. Place tablespoon-sized mounds onto prepared cookie sheet.
  5. Bake 7–10 minutes until lightly browned.
  6. Let cool 2–3 minutes and remove from cookie sheet.