Crispy Zucchini Chips Snack (Printable)
Baked zucchini slices turned crispy, seasoned lightly for a flavorful, healthy snack option.
# What You'll Need:
→ Vegetables
01 - 2 medium zucchini, washed and thinly sliced (approx. 1/8 inch thick)
→ Seasonings
02 - 1/2 teaspoon sea salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1/2 teaspoon garlic powder (optional)
05 - 1/2 teaspoon smoked paprika (optional)
→ Other
06 - 1 tablespoon olive oil
# How-To Steps:
01 - Preheat the oven to 225°F. Line two baking sheets with parchment paper.
02 - Pat the zucchini slices dry with paper towels to remove excess moisture.
03 - In a large bowl, combine zucchini slices with olive oil, sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.
04 - Place the zucchini slices in a single layer on the prepared baking sheets, making sure slices do not overlap.
05 - Bake for 50 to 60 minutes, rotating the baking sheets halfway through. Monitor closely during the last 10 minutes to prevent burning until the chips are golden and crisp.
06 - Remove the chips from the oven and let them cool on the baking sheets for 5 to 10 minutes to crisp further before serving.
# Expert Advice:
01 -
- They're genuinely crispy, not chewy or limp—nothing like the disappointing batches most people make.
- One tablespoon of oil for four servings means you get that restaurant-quality crunch with barely any fat.
02 -
- Moisture is your enemy—those paper towels are non-negotiable if you want actual crispness instead of chewy vegetable chips.
- The low oven temperature feels slow, but 350°F will just bake them like roasted zucchini; 225°F actually dehydrates them into chips.
03 -
- A mandoline slicer is worth its counter space just for this recipe—consistent thickness is the difference between crispy chips and uneven baking disasters.
- Watch the last ten minutes like you're defusing a bomb; one minute of inattention turns golden chips into blackened regret.