Crispy Zucchini Thin Chips (Printable Version)

Thin zucchini slices baked until crisp and golden, seasoned lightly for a healthy, crunchy snack.

# List of Ingredients:

→ Vegetables

01 - 2 medium zucchinis

→ Seasonings

02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder (optional)
06 - 1/2 teaspoon smoked paprika (optional)

# How to Make It:

01 - Preheat the oven to 225°F. Line two large baking sheets with parchment paper.
02 - Wash and dry the zucchinis. Slice into thin rounds approximately 1/8 inch thick using a mandoline or sharp knife.
03 - Pat the zucchini slices dry with paper towels to absorb excess moisture.
04 - In a mixing bowl, toss zucchini slices with olive oil, sea salt, black pepper, and optional seasonings until evenly coated.
05 - Place the slices in a single layer on the prepared baking sheets, ensuring they do not overlap.
06 - Bake for 1 hour. Then rotate the baking sheets and flip the slices. Continue baking for another 30 to 40 minutes until golden and crispy.
07 - Allow the chips to cool completely on the baking sheets to achieve maximum crispness.
08 - Serve immediately or store in an airtight container for up to 2 days.

# Expert Advice:

01 -
  • You get that satisfying chip crunch without the heavy grease or salt hangover
  • They transform that overwhelming zucchini surplus into something you actually want to eat
02 -
  • Moisture is your biggest enemy here so take extra time patting those slices dry
  • They might still feel slightly soft when you pull them out but they crisp up as they cool
03 -
  • Sprinkle grated Parmesan over the chips in the last 10 minutes of baking for instant umami
  • Use a cooling rack instead of paper towels for faster drying and less waste
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