Crispy Campfire Parmesan Zucchini Chips
Thin-sliced zucchini coated in parmesan and herbs, roasted in foil over the coals for a savory, crunchy snack that pairs perfectly with cool evenings outdoors.
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.
Notes
Slice zucchini at camp or beforehand for easier prep. These chips are best hot but keep their crunch for a while. Foil makes cleanup a snap.