Parmesan Zucchini Chips
Satisfy your savory cravings with these golden, crispy low-FODMAP zucchini chips that are completely SIBO-friendly. This simple oven-baked recipe transforms thinly sliced zucchini rounds into an irresistible snack by tossing them in a light coating of olive oil, smoky paprika, and finely grated Parmesan cheese. Roasted until the edges are beautifully browned and crisp, they offer a perfect, nutrient-dense alternative to traditional potato chips for a satisfying, single-serving treat.
Carefully crafted for sensitive digestion, this gluten-free and low-carb snack utilizes hard, aged Parmesan cheese, which is naturally low in lactose and highly tolerated on a gut-healing protocol. By skipping the garlic and onion powders found in most store-bought veggie chips, you can enjoy a comforting crunch completely free of bloating, gas, or digestive discomfort. It is the ultimate guilt-free snack for anyone managing IBS, navigating a strict SIBO diet, or simply looking for a clean, whole-food side dish.
Ingredients
- 1 Medium Zucchini, Thinly Sliced
- 2 tbsp Grated Parmesan Cheese
- 1 tsp Olive Oil
- ¼ tsp Paprika
- Salt and Pepper
Preparation
Step 1
Preheat oven to 400°F and line a baking sheet with parchment paper.
Step 2
Pat zucchini slices dry with a paper towel.
Step 3
Toss zucchini with olive oil, Parmesan, paprika, salt, and pepper.
Step 4
Arrange in a single layer on the baking sheet.
Step 5
Bake for 18–22 minutes, flipping halfway through, until lightly golden and crisp around the edges
Step 6
Allow to cool before serving.
