Crispy Oven-Baked Zucchini Chips (Printable version)

Oven-baked zucchini slices with a crispy texture and savory seasoning for a tasty snack.

# What you need:

→ Vegetables

01 - 2 medium zucchini

→ Seasonings

02 - 1/2 teaspoon sea salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika (optional)

→ Coating

06 - 2 tablespoons olive oil
07 - 1/3 cup grated Parmesan cheese (optional; omit for dairy-free)

# How To:

01 - Set the oven to 225°F and line two baking sheets with parchment paper.
02 - Wash and dry the zucchini, then slice into 1/8 inch rounds using a sharp knife or mandoline.
03 - Place the zucchini slices on a clean kitchen towel and pat dry to absorb excess moisture.
04 - Transfer the slices to a large bowl, add olive oil and seasonings including salt, pepper, garlic powder, and smoked paprika; toss gently to coat uniformly.
05 - If using Parmesan, sprinkle over the slices and toss lightly to incorporate.
06 - Lay the zucchini slices in a single layer on the prepared sheets, ensuring no overlap.
07 - Bake for 35 to 45 minutes, flipping once halfway, until chips are golden and crisp.
08 - Remove from oven and allow to cool for a few minutes to enhance crispness prior to serving.

# Expert Advice:

01 -
  • They satisfy that chip craving with actual vegetables, so you feel good about what you're eating
  • The texture is genuinely crispy and crunchy, like nothing you'd expect from zucchini
  • They come together in just 10 minutes of prep, and the oven does all the work
  • They're naturally gluten-free and can easily be made dairy-free, making them perfect for anyone with dietary restrictions
02 -
  • Moisture is your enemy. If your zucchini are wet, your chips won't crisp no matter how long you bake them. This is the number one reason homemade zucchini chips disappoint, and it's fixable by being serious about the drying step.
  • The low temperature is not a mistake. Cranking the oven to 425°F will cook the zucchini instead of drying it, and you'll end up with soft slices instead of chips.
  • Thickness consistency matters enormously. Thin slices bake faster, thick slices stay chewy. Aim for that 1/8 inch target and you'll succeed every time.
03 -
  • A mandoline slicer is worth having just for this recipe because uniform thickness is what separates mediocre chips from genuinely crispy ones
  • If you want maximum crispness, choose smaller to medium zucchini because they have less water content than the huge ones
  • Pat your zucchini slices completely dry on the towel even though it seems excessive. This single step makes the difference between chips and chewy vegetable slices

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