Crispy Parmesan Zucchini Chips with Whipped Basil Ricotta Tips, FAQ & printable recipe

Tips for success

To achieve the most uniform results, rotate the baking sheet halfway through the baking time. This compensates for any hot spots in the oven and ensures an even golden-brown color across all the chips. If you are baking multiple sheets at once, swap their positions on the oven racks to ensure consistent airflow and heat distribution, which is necessary for achieving that signature snap.

Experiment with subtle additions to the cheese mixture if you want to vary the flavor profile. While the classic version is perfect on its own, a tiny pinch of dried oregano or red pepper flakes can add a new dimension.

However, avoid adding anything too moist, such as fresh herbs or liquids, directly onto the chips before baking, as this will introduce moisture and compromise the final crispness that makes these chips so special.

Variations

• Spicy Parmesan Chips: Add 1/2 teaspoon of crushed red pepper flakes to the grated parmesan mixture before coating the zucchini coins. This provides a gentle heat that cuts through the richness of the cheese and complements the cool basil ricotta dip perfectly.
• Herbed Parmesan Chips: Mix 1 teaspoon of finely minced fresh thyme or rosemary into the parmesan. The aromatic herbs infuse the cheese as it melts, adding an earthy, sophisticated flavor that pairs beautifully with the zucchini and the creamy dip.

Storage and make-ahead

Fridge

The whipped ricotta dip can be stored in the refrigerator in an airtight container for up to 3 days.

Freezer

Do not freeze the finished chips or the ricotta dip, as the texture will be negatively affected by the thawing process.

Reheat

Place the chips in a 300°F (150°C) oven for 3 to 5 minutes to restore their crispness if they have softened.

Store any leftover chips in an airtight container at room temperature for up to two days. To maintain their crispness, place a food-grade desiccant packet in the container if available. If they lose their crunch over time, you can refresh them by placing them in a 300°F (150°C) oven for 3 to 5 minutes until they regain their original texture. Do not store them in the refrigerator, as the moisture will cause them to soften quickly.

You can slice and salt the zucchini up to 30 minutes before you plan to bake them, but do not coat them in cheese until just before they go into the oven. The cheese will begin to absorb moisture from the zucchini if left to sit, which will prevent the chips from becoming crispy.

Keep the grated cheese and the prepared zucchini separate in the refrigerator, then assemble and bake them fresh right before you intend to serve them for the best possible quality.

Serving ideas

Serve the chips immediately after they have cooled for a few minutes on the baking sheet. This allows the cheese to set completely, ensuring the chips are firm and easy to handle.

Arrange them on a platter surrounding a bowl of the whipped basil ricotta, allowing guests to assemble their own bites. The contrast between the warm, salty chip and the cool, creamy dip is the highlight of the presentation, so keeping them separate until the last second is key.

For a more formal presentation, you can place a small dollop of the whipped basil ricotta directly onto each chip just before serving. This creates a beautiful, bite-sized appetizer that is ready to eat.

If you choose this method, be sure to serve them right away, as the moisture from the ricotta will eventually soften the chips. The combination of textures—the crisp wafer and the smooth, airy dip—is best enjoyed within a few minutes of assembly.

Frequently asked questions

Recipe card

Crispy Parmesan Zucchini Chips with Whipped Basil Ricotta

Prep 15 minCook 18 minTotal 33 minServes 4

Ingredients

• 2 medium green zucchini, sliced into 1.5mm coins
• 90 g finely grated Parmigiano-Reggiano cheese
• 1 tsp black pepper
• 1 tsp Amalfi lemon zest
• 1 cup whipped basil ricotta cheese, store-bought or made ahead

Instructions

1. Slice the zucchini into uniform 1.5mm coins using a mandoline for precision. Arrange the slices on a tray, sprinkle lightly with salt, and let them sit for 10 minutes to draw out moisture. Afterward, use paper towels to thoroughly blot each coin until completely dry, which is essential for ensuring a crisp texture.
2. In a mixing bowl, combine the finely grated Parmigiano-Reggiano and black pepper. Take each dried zucchini coin and press both sides firmly into the cheese mixture, ensuring a generous, even coating that adheres well. Place the coated coins in a single layer on a parchment-lined baking sheet, making sure they do not overlap.
3. Preheat the convection oven to 400°F (200°C). Place the baking sheet in the oven and bake for 18 minutes. The cheese will melt, bubble, and fuse into golden-brown, lacy crisps. Once done, remove from the oven and finish with a light dusting of fresh Amalfi lemon zest before serving alongside the whipped basil ricotta.

Contains: milk

Estimated nutrition per serving

Calories

180

Protein

12 g

Carbohydrates

5 g

Fat

13 g

Fiber

1.5 g

Sugar

2 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.