Description
These Baked Zucchini Chips are a healthy, crispy snack made by thinly slicing zucchinis, seasoning them, and baking at a low temperature until golden and crunchy. Perfect as a guilt-free alternative to traditional chips, they can be customized with various herbs, spices, or Parmesan cheese for extra flavor.
Ingredients
Scale
Zucchini Chips
- 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 or 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 easy cleanup.
- Slice the Zucchini: Using a mandoline slicer or a sharp knife, slice the zucchinis into thin, even rounds about 1/8-inch thick to ensure uniform baking and crispiness.
- Dry the Zucchini: Lay the slices on paper towels and gently pat them dry to remove excess moisture. Lightly sprinkle the slices with sea salt and let them sit for 10-15 minutes to draw out even more moisture. Pat dry again to ensure chips will crisp up nicely.
- Season the Zucchini: Place the zucchini slices in a large mixing bowl and drizzle with olive oil. Toss until evenly coated, then add salt, black pepper, and any optional seasonings of your choice. Toss again to combine all flavors thoroughly.
- Arrange on Baking Sheets: Spread the zucchini slices in a single layer on the prepared baking sheets, making sure they do not overlap. Proper spacing helps each chip crisp evenly.
- Bake the Zucchini Chips: Bake in the preheated oven for 1 to 2 hours. Check every 30 minutes and rotate the baking sheets halfway through to promote even cooking. Bake until the chips are golden brown and have a crispy texture.
- Cool and Serve: After baking, let the chips cool on the baking sheets for a few minutes to firm up. Transfer them to a wire rack to cool completely. Serve immediately for optimal crispness or store in an airtight container for later enjoyment.
Notes
- Using a mandoline slicer ensures even thin slices, which helps in uniform baking and crispiness.
- Patting the zucchini slices dry and salting before baking removes excess moisture, essential for crisp chips.
- Adjust baking time based on thickness and oven variations; watch closely from 1 hour onward to prevent burning.
- Try different seasoning combinations such as smoked paprika, chili powder, or grated Parmesan for added flavor variations.
- Store leftover chips in an airtight container at room temperature to maintain crispness for up to 2 days.
