Description
These crispy and flavorful Baked Zucchini Chips are a healthy, low-calorie snack alternative to traditional potato chips. Thin slices of zucchini are seasoned and baked to golden perfection, making them a satisfying treat that’s easy to prepare and perfect for dipping or enjoying on their own.
Ingredients
Scale
Main Ingredients
- 2 medium zucchinis, thinly sliced (about 1/8-inch thick)
- 1-2 tablespoons olive oil or your preferred cooking oil
- 1/2 teaspoon sea salt (adjust to taste)
- 1/4 teaspoon black pepper
Optional Seasonings
- garlic powder
- onion powder
- paprika
- Parmesan cheese
- any herbs/spices of your choice
Instructions
- Preheat the Oven: Preheat your oven to 225°F (110°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Slice the Zucchini: Slice the zucchinis into thin, even rounds approximately 1/8-inch thick. Using a mandoline slicer is recommended for consistent thickness, but a sharp knife works well too.
- Dry the Zucchini: Arrange the zucchini slices on paper towels and gently pat them dry to remove excess moisture. Lightly sprinkle them with salt and let them sit for 10-15 minutes. Afterward, pat the slices dry again to help them crisp up during baking.
- Season the Zucchini: Place the dried zucchini slices in a large mixing bowl. Add olive oil and toss until all slices are evenly coated. Sprinkle with salt, black pepper, and any optional seasonings of your choice, then toss again to combine evenly.
- Arrange on Baking Sheets: Spread the zucchini slices out in a single layer on the prepared baking sheets. Make sure the slices do not overlap to ensure they bake crispily and evenly.
- Bake the Zucchini Chips: Place the baking sheets in the preheated oven and bake for 1 to 2 hours. Check every 30 minutes and rotate the baking sheets halfway through baking to promote even cooking. Bake until the chips are golden brown and crisp.
- Cool and Serve: Remove the chips from the oven and allow them to cool on the baking sheets for a few minutes. Then transfer to a wire rack to cool completely before serving. Store any leftovers in an airtight container.
Notes
- Using a mandoline slicer ensures even, thin slices which help achieve a uniform crispness.
- Patting zucchini dry and salting before baking removes excess moisture, crucial for crispy chips.
- Adjust seasonings to your preference; Parmesan adds a nice savory touch while paprika adds smokiness.
- Store baked chips in an airtight container to maintain crispiness for up to 3 days.
- Low and slow baking at 225°F allows the chips to dry out without burning.
