Healthy Zucchini Chips
Crisp, savory, and light, these zucchini chips are a wholesome alternative to potato chips. Thinly sliced zucchini is seasoned and baked until golden, creating a satisfying snack or side dish that’s naturally low in calories but big on flavor.
Ingredients
medium zucchini 2 to 3 (about 1 pound / 450 g)
olive oil 1 tablespoon
fine salt 1/4 teaspoon
black pepper 1/8 teaspoon
optional seasoning garlic powder, paprika, or dried herbs to taste
Instructions
1️⃣ Heat the oven to 225°F (110°C). Line two baking sheets with parchment paper.
2️⃣ Wash and dry the zucchini thoroughly. Slice into very thin rounds, about 1/16 inch thick, using a mandoline or sharp knife for even cooking.
3️⃣ Lay the slices in a single layer on the prepared baking sheets. Pat lightly with paper towels to remove surface moisture.
4️⃣ In a small bowl, mix olive oil with salt, pepper, and any optional seasonings. Lightly brush or toss zucchini slices with the mixture.
5️⃣ Bake for 1½ to 2 hours, flipping halfway through, until the chips are golden and crisp. Watch closely during the last 15 minutes to avoid burning.
6️⃣ Cool on the baking sheets for 5 minutes before serving to let them firm up fully.
Notes
Even thickness
Uniform slicing ensures the chips cook evenly. Thicker slices will be chewier, while thinner slices get crisper.
Moisture control
Zucchini has high water content. For extra-crispy chips, sprinkle slices with salt, let them sit 10 minutes, then blot before seasoning.
Flavor twists
Try sprinkling Parmesan cheese over the zucchini in the last 10 minutes of baking, or dust with chili powder for a spicy version.
Storage
These chips are best eaten fresh but can be stored in an airtight container at room temperature for up to 2 days. If they soften, re-crisp in a 250°F (120°C) oven for 10 minutes.
Find it online: https://richspoon.com/healthy-zucchini-chips/