There’s something undeniably satisfying about a crispy, cheesy chip. But what if you could indulge in that crunchy goodness without the guilt? Enter Cheesy Pesto Chips—made with fresh zucchini, a rich and creamy macadamia nut pesto, and a hint of cheesy flavor from nutritional yeast. These chips are the perfect healthy alternative to traditional potato chips, packed with flavor and loaded with nutrients that your body will thank you for.
I first stumbled upon this recipe while experimenting with ways to make my favorite snack foods healthier. I love chips—like, really love them. But store-bought versions often come with unhealthy oils, artificial flavors, and way too much sodium. So, I started playing around with different veggie-based alternatives, and these zucchini chips quickly became a favorite in my kitchen. They’re light, crispy, and full of flavor. Plus, they’re super easy to make!
Whether you’re looking for a crunchy afternoon snack, a party appetizer, or a healthy alternative to munch on while watching a movie, these cheesy pesto chips check all the boxes. They’re also naturally gluten-free, dairy-free, and packed with anti-aging nutrients thanks to the macadamia nuts and basil. So, if you’re craving something savory, cheesy, and crispy but still want to keep things on the healthier side, this recipe is for you.
Why You’ll Love This Cheesy Pesto Chips Recipe
If you need a little more convincing, here are a few reasons why these Cheesy Pesto Chips should be on your must-try list:
- Super Easy to Make – Just a handful of ingredients, a quick blend of pesto, and a short bake time are all it takes.
- Deliciously Crispy and Cheesy – The combination of thinly sliced zucchini and the creamy macadamia pesto creates an irresistible crunch with a hint of cheesy flavor.
- Packed with Nutrients – Thanks to the healthy fats from macadamia nuts and the antioxidants in basil, this snack is as good for you as it is tasty.
- Perfect for Snacking or Entertaining – These chips make a great snack on their own or a fun addition to a charcuterie board.
- Completely Guilt-Free – Unlike traditional chips, these are baked, not fried, and free from processed ingredients.
Preparation Time and Servings
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Servings: 4
Nutrition Facts (Per Serving)
- Calories: 372
- Fat: 36g
- Carbohydrates: 11g
- Protein: 7g
- Sugar: 5g
Ingredients
For the pesto:
- 2 cups fresh basil leaves (loosely packed)
- 1 cup macadamia nuts (soaked for at least 2 hours)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon nutritional yeast (for that cheesy flavor)
- 1 garlic clove
- ½ teaspoon sea salt
For the chips:
- 2 medium zucchinis, thinly sliced (keep the skin on for extra nutrients)
Step-by-Step Instructions to make this Cheesy Pesto Chips
1. Make the Pesto
Start by preparing your macadamia nut pesto. In a food processor or high-speed blender, combine the basil, soaked macadamia nuts, garlic, olive oil, nutritional yeast, and sea salt. Pulse the mixture until it becomes a thick, slightly chunky paste. You don’t want it completely smooth—some texture makes the chips even better. Set the pesto aside.
2. Slice the Zucchini
Wash your zucchinis thoroughly, then slice them into very thin rounds. The thinner you slice them, the crispier they will get. If you have a mandoline slicer, this is the perfect time to use it. If not, a sharp knife works just fine—just aim for slices that are about 1/8 inch thick.
3. Preheat the Oven
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
4. Spread the Pesto
Take each zucchini slice and spread a small amount of pesto on top, using the back of a spoon or a butter knife. The key here is not to overload the slices—too much pesto can make them soggy instead of crispy. A thin, even layer works best.
5. Bake Until Crispy
Arrange the pesto-coated zucchini slices in a single layer on your prepared baking sheet. Place them in the oven and bake for 10-15 minutes, keeping a close eye on them. You want the edges to turn golden and slightly crisp, but be careful not to burn them.
6. Let Them Cool
Once the chips are done, remove them from the oven and let them cool for a few minutes. They will continue to crisp up as they cool, so don’t be tempted to eat them straight out of the oven!
How to Serve this Cheesy Pesto Chips
- As a snack: Enjoy them on their own for a crunchy, satisfying bite.
- With dips: Serve with hummus, guacamole, or a yogurt-based dip for extra flavor.
- On top of salads: Use them as a crispy topping for your favorite salad.
- With a meal: Pair them with grilled chicken, roasted veggies, or a light pasta dish.
Additional Tips
- Make sure your macadamia nuts are soaked – This softens them and makes the pesto extra creamy. If you’re short on time, soak them in hot water for 30 minutes instead.
- Use fresh basil – Dried basil won’t work for this pesto, so stick with fresh leaves for the best flavor.
- Don’t overdo the pesto – A little goes a long way. Too much pesto can make the chips soggy.
- Bake in batches – If your baking sheet is too crowded, the chips won’t crisp up properly. Work in batches if needed.
- Experiment with toppings – Want an extra crunch? Try sprinkling some toasted sesame seeds or crushed almonds on top before baking.
Cheesy Pesto Chips Recipe Variations
- Nut-Free Version: Swap the macadamia nuts for sunflower seeds or hemp seeds.
- Extra Cheesy: Add a sprinkle of dairy-free Parmesan cheese on top before baking.
- Spicy Kick: Mix a pinch of red pepper flakes into the pesto for some heat.
- Different Herbs: Try replacing basil with cilantro or parsley for a new flavor twist.
Freezing and Storage
- Storage: Store leftover chips in an airtight container at room temperature for up to 3 days. If they start to soften, pop them back in the oven for a few minutes to crisp them up again.
- Freezing: While zucchini chips don’t freeze well once baked, you can prepare the pesto in advance and freeze it for later. Just thaw and spread it on fresh zucchini slices when you’re ready to bake.
Special Equipment
- Mandoline slicer: Helps create evenly thin zucchini slices for perfect crispiness.
- Food processor or blender: Essential for making a smooth pesto.
- Parchment paper: Prevents sticking and makes cleanup easy.
FAQ
Can I use store-bought pesto?
Yes! If you’re short on time, store-bought pesto works too. Just make sure it’s a high-quality one with fresh ingredients.
Can I use a different type of nut?
Absolutely! Cashews or almonds make great substitutes for macadamia nuts.
Why are my chips not crispy?
If your chips turn out soggy, try slicing them thinner and baking them a little longer. Also, avoid using too much pesto.
Can I make these in an air fryer?
Yes! Air fry at 375°F (190°C) for about 8-10 minutes, checking frequently to prevent burning.
Can I use a different vegetable?
Definitely! Try this recipe with eggplant, sweet potatoes, or even kale for a fun variation.
Conclusion
There you have it—an easy, crispy, and totally addictive snack that’s as healthy as it is delicious. These Cheesy Pesto Chips are packed with bold flavors, simple to make, and perfect for guilt-free munching. Whether you’re looking for a quick snack, a fun party appetizer, or a way to satisfy your crunchy cravings, this recipe has got you covered.
Try them out and let me know what you think! If you make this recipe, snap a picture and tag me on Instagram—I love seeing your creations! Happy snacking! 😊
Print
Cheesy Pesto Chips – Crispy, Healthy, and Easy Snack
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These Cheesy Pesto Chips are the perfect healthy alternative to traditional chips! Made with fresh zucchini and a creamy macadamia nut pesto, they’re baked to crispy perfection. This gluten-free, dairy-free snack is loaded with flavor and nutrients, making it a guilt-free treat for any time of the day.
Ingredients
- For the Pesto:
- 2 cups fresh basil leaves (loosely packed)
- 1 cup macadamia nuts (soaked for at least 2 hours)
- 3 tbsp extra-virgin olive oil
- 1 tbsp nutritional yeast
- 1 garlic clove
- ½ tsp sea salt
- For the Chips:
- 2 zucchinis, thinly sliced
Instructions
- Blend all pesto ingredients in a food processor until slightly chunky.
- Thinly slice zucchinis into rounds.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spread a thin layer of pesto on each zucchini slice.
- Arrange slices in a single layer on the baking sheet.
- Bake for 10-15 minutes until golden and crispy.
- Let cool before serving.
Notes
- Use a mandoline slicer for even zucchini slices.
- Store in an airtight container for up to 3 days.
- For extra crispiness, broil for 2 minutes after baking.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Healthy, Vegan