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




00 min


00 min


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.

Good food
people together.
So do
good emails.

  • Hidden
  • Hidden
  • Hidden
  • Hidden