Crispy Zucchini Chips (Printer View)

Thin zucchini slices baked golden and crunchy with light seasoning for a healthy, tasty snack.

# Components:

→ Vegetables

01 - 2 medium zucchinis

→ Seasonings

02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder (optional)
06 - 1/2 teaspoon smoked paprika (optional)

# Method steps:

01 - Preheat the oven to 225°F. Line two large baking sheets with parchment paper.
02 - Wash and dry zucchinis. Cut into thin rounds approximately 1/8 inch thick using a mandoline or sharp knife.
03 - Pat zucchini slices dry with paper towels to eliminate excess moisture.
04 - Toss zucchini slices in a large bowl with olive oil, sea salt, black pepper, and optional garlic powder and smoked paprika until evenly coated.
05 - Place the slices in a single layer on the prepared baking sheets, ensuring they do not overlap.
06 - Bake for 1 hour, then rotate baking sheets and flip slices. Continue baking for an additional 30 to 40 minutes until golden and crisp.
07 - Allow chips to cool completely on the baking sheets; crispiness will improve as they cool.
08 - Serve immediately or keep in an airtight container for up to 2 days.

# Expert Advice:

01 -
  • They actually taste crispy and savory, not like you're eating a vegetable in disguise.
  • Your hands get dusted with seasoning instead of artificial cheese powder, which feels like a small victory.
02 -
  • Moisture is your enemy; if your zucchini slices aren't thoroughly dried, no amount of baking will make them crispy.
  • The low temperature keeps them from burning while the long bake time allows all the water to escape, creating that satisfying crunch.
03 -
  • A mandoline slicer saves time and ensures uniform thickness, which means even baking across all your chips.
  • Don't skip the cooling step on the baking sheets—this is when the final crispness develops, so patience truly pays off here.
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