These 2-Ingredient Zucchini Cheese Crisps are an absolutely delicious appetizer. A Keto-friendly crispy delight everybody will love!
Easy peasy! This recipe has only 2 ingredients but it’s actually pretty versatile!
Zucchini – yes, you can use other vegetables but make sure they can be eaten raw (no potatoes), can be cooked (no cucumber), and are easy to press out (no bell pepper). The best other than zucchini are carrots, cauliflower, broccoli.
Cheese – this is where the creativity comes in. You need a hard, easy to grate, cheese that melts. That’s the only restriction really.
Cheeses with high water content, like mozzarella or ricotta, won’t become crispy. If you want a soft cheese appetizer I recommend you try these Goat Cheese Appetizers.
Only Parmesan alone won’t hold the crisps together because it doesn’t melt as fast. A mix of cheeses including Parmesan works perfectly though.
My favorite cheese for these zucchini cheese crisps is 100% Swiss Gruyere or a 50/50 mix of Gruyere and Parmesan, also my favorite to top my chicken and rice casserole.
Frequently Asked Questions
Do cheese crisps have to be refrigerated?
Yes and no. So, if completely dry and crispy they can theoretically be stored in an air-tight container on the counter.
However, they become stale pretty quickly so I don’t recommend it. Storing them in the fridge makes them soft and soggy, so not recommended either. Basically, I don’t recommend storing them at all. It’s better to make small batches and eat all the same day.
If making early in the day for later at night, simply store on a plate lined with a paper towel and leave on the counter.
How do you get the crispiest cheese crisps?
There are basically two tricks to this.
- Avoid excess water
- Avoid excess fat
That’s all there is to it. So if adding a vegetable make sure you press out aaaaaaall the water. And once you melted the cheese place it on a paper towel to absorb all the excess fat that will make them soft and soggy over time.
Zucchini Cheese Crisps
- 1 cup grated zucchini
- 1 cup hard but melty cheese - gruyere, cheddar, parmesan, swiss or a mix of these
- Place a cheesecloth in a bowl and grate the zucchini into it. Then press all the liquid out of the zucchini. Be thorough. The drier the zucchini, the crispier your cheese crisps.
- Grate the cheese and mix well with the zucchini.
- Line a baking sheet with parchment paper and form little humps of about 1 Tbsp of zucchini cheese mix leaving plenty of space in between humps so the cheese can spread.
- Place the baking sheet in the top third of the oven under the broiler on low and constantly keep an eye on them.
- Once the edges turn brown, remove the baking sheet from the oven and lift the crisps off the sheet by pulling up the parchment paper and placing it on a cooling rack.
- Let the crisps cool for a couple of minutes, then remove from the parchment paper and place on a paper-towel-lined plate so it can absorb the excess fat and become even crispier.