Description
Crispy and flavorful baked zucchini chips made by thinly slicing zucchinis, seasoning them, and slow-baking at a low temperature until golden and crisp. A healthy, low-fat alternative to traditional fried potato chips, perfect as a snack or appetizer.
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, or 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 promote even cooking.
- Slice the Zucchini: Slice the zucchinis into thin, even rounds approximately 1/8-inch thick. Using a mandoline slicer is ideal for uniform slices, but a sharp knife can also be used.
- Dry the Zucchini: Place the zucchini slices on paper towels and pat them dry to remove excess moisture. Lightly sprinkle with salt and let them sit for 10-15 minutes to draw out water, then pat dry again to ensure crispiness.
- Season the Zucchini: In a large mixing bowl, toss the zucchini slices with olive oil until evenly coated. Add sea salt, black pepper, and any optional seasonings like garlic powder or paprika, then toss well to combine.
- Arrange on Baking Sheets: Spread the zucchini slices out in a single layer on the prepared baking sheets, making sure slices do not overlap to allow proper air circulation and even baking.
- Bake the Zucchini Chips: Bake in the preheated oven for 1 to 2 hours. Check the chips every 30 minutes and rotate the baking sheets halfway through the cooking time to ensure even crisping. Continue baking until the chips are golden brown and crispy.
- Cool and Serve: Remove from the oven and let the chips cool on the baking sheets for a few minutes. Then transfer them to a wire rack to cool completely. Serve immediately or store in an airtight container for later enjoyment.
Notes
- For extra crispiness, ensure zucchini slices are as thin and uniform as possible.
- Use a mandoline slicer for best results in slicing thickness.
- Adjust seasoning according to your taste preferences or try different herbs and spices.
- Store baked chips in an airtight container at room temperature to maintain crispiness for up to 3 days.
- If zucchini slices release too much moisture during baking, extend the baking time slightly to achieve desired crispness.
