Description

Crispy Zucchini Chips are a healthy and delicious snack made by thinly slicing zucchinis, seasoning them with a flavorful blend of olive oil, sea salt, paprika, garlic powder, black pepper, and optional Parmesan cheese, then slowly baking them at a low temperature until perfectly crisp. This recipe yields a guilt-free, crunchy treat that pairs well with dips or can be enjoyed on their own.

Ingredients

Scale

Vegetables

2-3 medium zucchinis (Choose medium-sized zucchinis for best results.)

Seasonings & Oils

2 tablespoons extra virgin olive oil (helps achieve a crispy texture)
1 teaspoon sea salt (enhances flavor and helps draw out moisture)
1 teaspoon paprika (adds smokiness and color)
0.5 teaspoon garlic powder (infuses a savory note)
1 pinch black pepper (adjust according to preference)

Optional

0.25 cup Parmesan cheese (for added flavor)

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Instructions

Preheat Oven: Preheat your oven to 225°F (110°C) to prepare for slow baking the zucchini slices.
Prepare Baking Sheets: Line baking sheets with parchment paper to prevent sticking and for easy cleanup.
Wash and Dry Zucchini: Thoroughly wash the zucchinis and dry them completely to remove excess moisture, ensuring crispiness.
Slice Zucchini: Slice the zucchinis into thin, even rounds about 1/8 inch thick to ensure uniform baking.
Mix Seasoning: In a mixing bowl, combine olive oil, sea salt, paprika, garlic powder, black pepper, and Parmesan cheese if using, creating a flavorful coating.
Coat Zucchini: Toss the zucchini slices in the seasoned olive oil mixture until they are evenly coated with the spices and oil.
Arrange on Baking Sheets: Lay the zucchini slices in a single layer on the prepared baking sheets, making sure they do not overlap for even crisping.
Bake: Bake the zucchini slices for approximately 1.5 to 2 hours. Rotate the baking sheets halfway through to ensure even baking and crispiness.
Cool: Once baked to a crispy texture, allow the chips to cool for a few minutes; they will become even crispier as they cool.
Store: Store leftover zucchini chips in an airtight container to maintain their crispness for later enjoyment.

Notes

For best results, slice the zucchini as evenly as possible to ensure uniform cooking.
Using parchment paper prevents sticking and makes clean-up easier.
If you want a vegan version, omit the Parmesan cheese.
Store chips in an airtight container at room temperature; they are best eaten within 2-3 days.
You can experiment with other seasonings such as chili powder or Italian herbs for different flavor profiles.