Description
Discover the secret to irresistibly crispy zucchini chips without deep frying! This healthy, low-carb snack uses simple ingredients for perfect crunch.
Ingredients
Scale
- 2 medium zucchini (about 1 pound/450g)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika (regular or smoked)
- Optional: ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 225°F (107°C) and position racks in upper and lower thirds. Line two baking sheets with parchment paper.
- Slice zucchini into 1/8-inch (3mm) rounds using a mandoline or sharp knife.
- Arrange slices on paper towels, sprinkle lightly with salt, and let sit for 15-20 minutes.
- Pat zucchini dry with additional paper towels, pressing gently to remove moisture.
- In a large bowl, combine olive oil, measured salt, pepper, garlic powder, paprika, and Parmesan (if using).
- Toss zucchini slices in the seasoning mixture until evenly coated.
- Arrange in a single layer on prepared baking sheets, ensuring they don’t overlap.
- Bake for 1 hour and 30 minutes to 2 hours, rotating baking sheets halfway through.
- Turn off oven and leave chips inside with door slightly ajar for another 10-15 minutes.
- Remove from oven and let cool completely on baking sheets before serving.