Description
Crispy, light, and healthy, these Baked Zucchini Chips are the perfect guilt-free snack! Easy to make with just a few ingredients—vegan, low-carb, and gluten-free.
Ingredients
- 2 medium zucchini
- 1 tbsp olive oil (or cooking spray)
- ½ tsp salt (plus extra for drawing out moisture)
- ½ tsp garlic powder (optional)
- ½ tsp paprika (optional)
- 2 tbsp Parmesan cheese (optional, for cheesy chips)
Instructions
- Preheat oven: Set oven to 225°F (110°C). Line a baking sheet with parchment paper.
- Slice zucchini: Wash, dry, and slice zucchini into thin rounds (about ⅛ inch). A mandoline works best for even slices.
- Remove moisture: Place slices on paper towels, sprinkle with salt, and let sit for 10 minutes. Pat dry with another towel.
- Season: Toss zucchini slices with olive oil and seasonings of choice.
- Bake: Arrange slices in a single layer on the prepared baking sheet. Bake for 1½–2 hours, flipping halfway, until golden and crisp.
- Cool & serve: Let chips cool completely—they’ll crisp up more as they cool.
Notes
- Slice evenly to ensure all chips bake at the same rate.
- Don’t skip drawing out the moisture—this step helps the chips get crispy.
- Add Parmesan or nutritional yeast for a cheesy flavor.
- Try air frying at 375°F (190°C) for 10–12 minutes as a faster option.
- Store in an airtight container with a paper towel to absorb moisture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes