Crispy Zucchini Chips (Print)

Thin zucchini slices baked until crunchy, seasoned with olive oil and spices for a healthy delight.

# 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)

# Directions:

01 - Preheat the oven to 225°F. Line two large baking sheets with parchment paper.
02 - Wash and dry zucchinis. Slice into thin rounds about 1/8 inch thick using a mandoline or sharp knife.
03 - Pat zucchini slices dry with paper towels to remove excess moisture.
04 - In a large bowl, toss the slices with olive oil, sea salt, black pepper, and optional seasonings until evenly coated.
05 - Place the slices in a single layer on parchment-lined baking sheets without overlapping.
06 - Bake for 1 hour, then rotate baking sheets and flip chips. Continue baking for an additional 30 to 40 minutes until golden and crispy.
07 - Allow chips to cool completely on the baking sheets to achieve optimal crispness.
08 - Serve immediately or store in an airtight container for up to 2 days.

# Chef Secrets:

01 -
  • They satisfy that salty crunch craving without the heavy grease of regular chips
  • The recipe is incredibly forgiving and perfect for experimenting with spices you already love
02 -
  • Thicker slices will never reach that satisfying crunch no matter how long you bake them
  • The chips must cool completely on the baking sheets or they will lose their crisp texture
03 -
  • Sprinkle with a little grated Parmesan during the last 10 minutes of baking for extra flavor
  • Experiment with chili powder Italian herbs or everything bagel seasoning based on your mood
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