My coworker brought these to the office potluck and they vanished in minutes. Just 3 ingredients for the crunchiest snack without the guilt.

These low carb 3-ingredient zucchini chips are exactly the kind of thing that disappears at an office potluck. A coworker brought a batch in one Friday, set them down next to the usual brownies and dips, and they were gone in minutes—no one could believe they were just zucchini, Parmesan, and a little olive oil. They bake up thin, golden, and ridiculously crunchy, with curled edges and a cheesy crust that makes them feel like a cross between potato chips and Parmesan crisps, but without the carb guilt. This is a simple, practical recipe you can throw together after work, and it’s become one of my go-to snacks when I want something salty and crispy that still fits into a lighter, low-carb routine.

Serve these zucchini chips piled onto a white plate or platter while they’re still warm and extra crisp. They’re great on their own as a snack, but also pair nicely with a simple Greek yogurt dip, ranch, or marinara sauce if you want something to dunk them in. I like to set them out alongside a veggie tray and a cheese board for gatherings, or use them as a crunchy topper for salads in place of croutons. They’re also perfect for movie nights when you want something to munch that isn’t a bag of chips.

Servings: 4

2 medium zucchini, very thinly sliced into rounds

Preheat your oven to 250°F (120°C). Line 2 large baking sheets with parchment paper. This lower temperature helps the zucchini dry out and get truly crisp instead of burning.

Wash and dry the zucchini thoroughly. Slice them into very thin rounds, about 1/16-inch thick. A mandoline set to a thin setting works best, but you can use a sharp knife if you’re patient. The more even the slices, the more evenly they’ll crisp.

Place the zucchini slices in a large bowl. Drizzle with the olive oil and gently toss with your hands until every slice has a light, even sheen. You don’t want them drenched—just barely coated.

Lay the zucchini slices in a single layer on the prepared baking sheets. Make sure they don’t overlap, or they’ll steam instead of crisp. Take an extra minute here to spread them out; it’s worth it for the crunch.

Sprinkle the finely grated Parmesan evenly over the zucchini slices, aiming for a light, even coating on each round. A little goes a long way, and the finer the grate, the better it sticks and crisps.

Bake for 45 to 60 minutes, rotating the pans halfway through, until the zucchini chips are golden brown with slightly curled edges and the Parmesan looks crisp with a few light char spots. Start checking around the 40-minute mark; thinner slices may finish faster.

Once they look golden and feel firm and dry when you gently tap them with a spatula, remove the pans from the oven. Let the chips cool completely on the baking sheets; they will crisp up even more as they cool.

Carefully peel the zucchini chips off the parchment and transfer them to a serving plate. Enjoy right away for maximum crunch. If you have leftovers, store completely cooled chips in an airtight container at room temperature for up to 1 day, knowing they’re crispiest the day they’re baked.

For extra flavor without changing the 3-ingredient base, you can play with what you already have on hand. Try using a flavored Parmesan (like a pre-seasoned Italian blend) or a slightly aged hard cheese that behaves like Parmesan but still counts as the same ingredient. You can also swap olive oil for avocado oil if that’s what you keep near the stove; it won’t change the method, but it can give a slightly different richness. If you want a little kick, sprinkle a pinch of crushed red pepper or black pepper on top along with the Parmesan before baking, or add a dusting of smoked paprika for a smoky note—just keep it light so the chips still crisp instead of getting weighed down. For meal prep, slice the zucchini in advance and store the rounds in a paper towel–lined container in the fridge for up to a day; when you’re ready to bake, pat them dry, then oil and cheese them. To keep them low carb and crisp, avoid adding wet toppings or heavy dips directly on top of the chips; serve dips on the side. Food safety tips: Wash the zucchini under running water and dry thoroughly before slicing to remove dirt and reduce bacteria. Use a sharp knife or mandoline carefully, keeping fingers clear and using a guard if available. Bake the chips until they are fully dried and crisp; underbaked chips can be soggy and spoil faster. Let them cool completely before storing so trapped steam doesn’t create moisture that can encourage spoilage. If they ever smell off or feel overly soft and sticky after storage, it’s safest to discard and make a fresh batch.