Whatshot
Zucchini Cheese Crisps
Zucchini Cheese Crisps
Date: 2025-04-28
As the colder days draw in, it's only natural to crave something warm, comforting, and utterly satisfying. Enter my zucchini cheese crisps - a golden, melty, crunchy snack that hits all the right notes. They're gluten-free, low in carbs, and a perfect fit for anyone following a Keto lifestyle.
What makes these crisps extra special is their versatility. Serve them as a moreish side, snack on them straight from the tray, or use them as clever little wraps for your favourite toppings. I like to enjoy mine alongside a tangy homemade mayo and a crisp green salad - it's a textural dream!
Did you know zucchini is considered a "negative-calorie" food? That means your body burns more calories digesting it than the vegetable itself contains. So, you can nibble away guilt-free!
For the best results, you'll need a mandoline slicer - those zucchini slices must be paper thin to achieve that perfect crispiness.
You will need:
• 4 large zucchini
• 1 cup mature cheddar, grated
• 1 cup mozzarella, grated
• 1 cup mature gouda, grated
• ? cup melted butter
• Garlic salt to taste
• Sesame seeds (optional)
Directions:
1. Preheat your oven to 220°C (428°F).
2. Prepare a large baking tray and generously butter the surface to prevent sticking.
3. Using a mandoline, slice the zucchini as thinly as possible.
4. On the tray, place half of the cheese mixture into 15cm x 10cm piles - you should end up with about 9 crisps.
5. Layer the zucchini slices over each cheese mound, overlapping slightly to form a cohesive layer.
6. Top with the remaining cheese and a sprinkle of garlic salt and sesame seeds.
7. Bake for 35-45 minutes or until golden brown and irresistibly crispy.
8. Cool slightly, then serve warm - perhaps with a glass of homemade lemonade on the side.
Crispy, cheesy, and just indulgent enough - these zucchini crisps are bound to become your new winter favourite. Until next month, happy cooking!