Zucchini Chips

Baked, not Fried! These Zucchini Chips are easy to make and are thin, crispy, and irresistible! Did I mention they were healthy, too?

Photo by Kimberly D.
Adapted from tablefortwoblog.com
Thin, crispy and irresistible zucchini chips.

PREP TIME

10

minutes

TOTAL TIME

210

minutes

SERVINGS

50

chips

PREP TIME

10

minutes

TOTAL TIME

210

minutes

SERVINGS

50

servings

Adapted from tablefortwoblog.com

Ingredients

  • 1

    large zucchini

  • 2

    tablespoons olive oil

  • Kosher salt

Directions

Preheat oven to 225°F. Line two large baking sheets (I used two 17-inch baking sheets) with silicon baking mats or parchment paper. Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2. After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it’ll cook a bit faster. Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them. In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice. Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it’s better to use less salt initially because the slices will shrink; so if you over-season, it’ll be way too salty! You can always add more later. Bake for 2+ hours until they start to brown and aren’t soggy and are crisp. Let cool before removing and serving. Keep in an airtight container for no more than 3 days.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: