Crispy Zucchini Chips (Print Version)

Golden-baked zucchini slices with simple seasonings create a crunchy, low-carb snack that's both healthy and addictively delicious.

# What You’ll Need:

→ Vegetables

01 - 2 medium zucchinis

→ Seasoning

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

# Steps:

01 - Preheat the oven to 225°F. Line two large baking sheets with parchment paper.
02 - Wash and dry the zucchinis. Slice them into very thin rounds (about 1/8 inch thick) using a mandoline or sharp knife for even thickness.
03 - Place zucchini slices on paper towels and gently pat dry to remove excess moisture.
04 - In a large bowl, toss the zucchini slices with olive oil, salt, pepper, and any optional seasonings until evenly coated.
05 - Arrange the slices in a single layer on the prepared baking sheets, ensuring they do not overlap.
06 - Bake for 1 hour. Rotate the trays, then continue baking for an additional 30–45 minutes, or until the chips are crisp and lightly golden.
07 - Remove from the oven and let cool completely on the trays (they will crisp up further as they cool).
08 - Serve immediately, or store in an airtight container for up to 3 days.

# Expert Tips:

01 -
  • These chips satisfy that desperate afternoon snack craving without sending you into a spiral of regret like their store-bought counterparts.
  • The slow baking process concentrates the zucchini flavor into something almost sweet and surprisingly complex.
02 -
  • The thickness of your slices will make or break this recipe, so investing in a mandoline slicer with a guard is worth every penny and fingertip.
  • I discovered that rotating the trays halfway through is absolutely critical, as even the most reliable ovens have hot spots that can lead to unevenly crisped chips.
03 -
  • When zucchini are in peak season and practically free, make massive batches and store them in the freezer pre-sliced, ready to bake whenever the craving hits.
  • The water content of zucchini varies dramatically, so the larger ones actually work better for chips because theyre less watery in the center.

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