Description
Ditch the potato chips! These crispy zucchini chips are oven-baked to perfection with just the right amount of seasoning for your next guilt-free snacking session.
Ingredients
Scale
- 2 medium zucchini (approximately 1 pound or 450g)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika (sweet or smoked)
- 2 tablespoons freshly grated Parmesan cheese (optional)
Instructions
- Wash and dry zucchini, then slice into uniform 1/8-inch (3mm) rounds using a mandoline or sharp knife.
- Place zucchini slices on paper towels, sprinkle lightly with salt, and let sit for 15-30 minutes to draw out moisture.
- Thoroughly pat zucchini dry with paper towels, pressing gently to remove as much water as possible.
- Preheat oven to 225°F (107°C) and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, combine olive oil, garlic powder, paprika, black pepper, and half the salt. Add dried zucchini slices and toss until evenly coated.
- If using Parmesan, sprinkle over the seasoned slices, pressing lightly to adhere.
- Arrange zucchini in a single layer on prepared baking sheets, ensuring they don’t overlap.
- Bake for 1 hour and 30 minutes to 2 hours total, rotating pans and flipping slices after the first 45 minutes.
- Check chips every 15 minutes after flipping, removing any that are already golden and crisp.
- Allow chips to cool completely on baking sheets (they’ll continue to crisp as they cool).
- Taste and adjust seasoning if needed before serving or storing in an airtight container.