Truffled Parmesan Zucchini Chips: Paper-Thin Green Glamour

Nutritional Overview

(per 30 g serving ≈ 8–10 chips)

• Calories: 120 kcal

• Protein: 6 g

• Fat: 9 g

• Carbohydrates: 3 g

• Fibre: 1 g
  (Values approximate.)

Ingredients

(Serves 4)

• 2 medium zucchini (courgettes), very thinly sliced (mandoline recommended)

• 40 g finely grated Parmesan or Pecorino

• 2 tbsp olive oil for brushing

• 1 tsp white truffle oil (finish)

• Pinch sea salt and cracked black pepper

• Optional: finely chopped parsley for garnish

Method

1. Preheat oven to 120°C (250°F). Line baking trays with parchment.

2. Pat zucchini slices dry to remove moisture. Arrange in single layer on trays.

3. Lightly brush each slice with olive oil and season. Sprinkle a little Parmesan on each slice.

4. Bake low and slow for 60–75 minutes, turning slices once, until crisp and lacy. Temperature and time depend on thickness.

5. Remove and cool. Finish with a cautious drizzle of truffle oil and scatter parsley. Serve immediately.

The Science of the Snack

Zucchini is a hydrating, low-calorie vegetable supplying vitamin C, potassium and lutein. Low-temperature dehydration preserves delicate nutrients while concentrating flavours.

Parmesan contributes umami via glutamate, stimulating satiety pathways without carbs.

White truffle oil supplies volatiles such as dimethyl sulfide which modulate olfactory reward circuits and can reduce overeating by increasing perceived indulgence.

The end result is a high-satisfaction, low-carbohydrate crisp that supports ketosis while delivering vegetable phytonutrients.

References

• USDA FoodData Central entries for zucchini and Parmesan.

• Di Renzo, L., et al. (2019). Umami and satiety: glutamate effects on appetite regulation. Journal of Nutritional Science.

Artistic interpretation - details may differ from the actual.