When the day’s heat finally lets go and the fire settles into a steady bed of coals, I like to put a snack on that feels a little special but doesn’t steal time from the stories. Crispy Campfire Parmesan Zucchini Chips hit that sweet spot: thin zucchini rounds turn golden at the edges, the parmesan toasts into salty little frills, and the herbs wake up as soon as they meet the warmth. It’s the kind of campsite nibble that disappears fast—hands reaching in between sips and stargazing.
These chips are made with a simple campfire foil-packet method, so you can cook right over the coals without hauling out a pan. Slice the zucchini evenly, toss with parmesan and dried herbs, then spread them out so they roast instead of steam. Keep the packet slightly tented for better airflow, and rotate it once or twice—coals have hot spots, and that’s where the best crisping happens.
The result is a savory, crunchy, vegetarian snack with easy cleanup: fold the foil up, let the fire do the work, and you’ve got a mountain-movie-night style treat from a summer camping staple. If you’ve got extra parmesan, don’t be shy—those crispy bits are the prize.
Crispy Campfire Parmesan Zucchini Chips
Equipment
- Knife
- Mixing bowl
- aluminum foil
Ingredients
- 2 medium zucchini thinly sliced
- 2 tablespoons olive oil
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Toss zucchini slices in a bowl with olive oil, Italian herbs, garlic powder, salt, and pepper.
- Add parmesan and toss until coated.
- Spread zucchini slices in a single layer on a large piece of foil. Fold into a packet, sealing tightly.
- Place packet directly onto campfire coals or a grate. Roast for 12-15 minutes, flipping halfway, until crisp and golden.
- Cool slightly before enjoying warm from the packet.