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Crispy Zucchini Chips Recipe

4.7 from 53 reviews

A simple and healthy recipe for crispy baked zucchini chips, perfect as a low-calorie snack or a nutritious side dish. These zucchini chips are lightly seasoned with olive oil, salt, and pepper, with an optional sprinkle of parmesan cheese for extra flavor.

Ingredients

Scale

Ingredients

  • 2 medium zucchinis, thinly sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 cup grated Parmesan cheese

Instructions

  1. Slice the Zucchini: Wash and dry the zucchinis thoroughly. Using a sharp knife or mandoline, slice the zucchinis into thin, even rounds for uniform baking and crispiness.
  2. Toss with Oil and Seasoning: In a large bowl, combine the zucchini slices with olive oil, salt, and pepper. Toss gently to ensure all slices are evenly coated. If using, add grated Parmesan cheese and toss again.
  3. Arrange on Baking Sheet: Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper and arrange the zucchini slices in a single layer without overlapping, to ensure they crisp up properly.
  4. Bake Until Crispy: Place the baking sheet in the oven and bake for 1 to 1.5 hours, flipping the slices halfway through. Bake until the zucchini chips are golden brown and crisp.
  5. Cool and Serve: Remove the chips from the oven and let them cool on the baking sheet for a few minutes. This allows them to crisp up further. Serve immediately or store in an airtight container once completely cooled.

Notes

  • For extra crispiness, slice zucchini as thinly as possible using a mandoline.
  • Keep an eye on the chips in the last 15 minutes to prevent burning.
  • These chips are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
  • Optional parmesan adds a savory twist but can be omitted for a dairy-free version.
  • Adjust salt to taste depending on parmesan usage.

Keywords: Zucchini chips, baked zucchini, healthy snack, low calorie chips, vegetable chips