Description
Crispy homemade zucchini chips baked to perfection with simple seasonings. These light, crunchy chips are a healthy alternative to store-bought snacks and perfect for guilt-free munching.
Ingredients
Zucchini Chips
- 2 medium zucchini
- 1–2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: garlic powder, paprika, or grated Parmesan
Instructions
- Preheat the oven: Preheat the oven to 225°F (110°C). Line two baking sheets with parchment paper to prevent sticking and facilitate even cooking.
- Slice the zucchini: Wash the zucchini thoroughly, then slice very thinly—about 1/8 inch thick—using a sharp knife or mandoline for consistent thickness.
- Pat dry: Use a paper towel to pat the zucchini slices dry, removing any excess moisture to help them crisp better during baking.
- Season the slices: Toss the zucchini slices gently with olive oil, salt, black pepper, and any optional seasonings like garlic powder, paprika, or grated Parmesan, ensuring even coating.
- Arrange on baking sheets: Lay the zucchini slices in a single layer on the prepared baking sheets, avoiding overlap to ensure uniform baking.
- Bake: Place the baking sheets in the oven and bake for 1½ to 2 hours, flipping the chips halfway through the bake time to ensure even crisping on both sides.
- Cool and serve: Remove the chips from the oven and allow them to cool slightly; they will become crispier as they cool. Serve immediately or store as desired.
Notes
- Thinner slices result in crispier chips.
- Keep a close eye near the end of baking to prevent burning.
- Store finished chips in an airtight container for up to 2 days; they are best eaten fresh.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Snack
- Method: Baking
- Cuisine: International
