Crispy Zucchini Chips (Printable)

Thin zucchini slices baked to a golden crisp with olive oil and seasonings for a tasty snack.

# 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 - Set oven temperature to 225°F. Line two large baking sheets with parchment paper.
02 - Wash and dry zucchinis. Slice into thin rounds approximately 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 mixing bowl, toss zucchini slices with olive oil, sea salt, black pepper, and optional seasonings until evenly coated.
05 - Place slices in a single layer on prepared baking sheets ensuring no overlap.
06 - Bake for 1 hour, then rotate trays and flip slices. Continue baking for an additional 30 to 40 minutes until golden and crispy.
07 - Allow chips to cool completely on baking sheets to achieve maximum crispness.
08 - Serve immediately or store in an airtight container for up to 2 days.

# Expert Advice:

01 -
  • You get that satisfying salty crunch without the heavy grease of potato chips
  • The oven does almost all the work while you go about your day
02 -
  • Thinner slices will burn before thicker ones crisp, so take your time with the knife or mandoline
  • These soften quickly in humid weather, so plan to eat them the same day for that perfect crunch
03 -
  • A mandoline slicer pays for itself with this recipe alone
  • Patting the slices dry with paper towels is not optional if you want them crispy
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