Crispy Baked Zucchini Chips
Warning: these veggie chips are dangerously addictive! Light, golden, and crunchy — the healthy snack you'll be making on repeat!
Ingredients
- 1 large zucchini or 2 small-to-medium zucchinis, thinly sliced (about ⅛-inch thick)
- Olive oil spray, or avocado oil spray
- ¼ teaspoon kosher salt, plus more to taste
Optional Seasonings:
- 2 to 3 tablespoons finely grated Parmesan cheese
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- Black pepper, to taste
Instructions
- Preheat the oven and prep sheet pan. Set convection oven to 275°F or regular oven to 250°F. Line 1 half baking sheet (18 x 13 inches) or 2 quarter baking sheets (9 x 13 inches each) with parchment paper and set aside.
- Slice the zucchini. Use a sharp knife or mandolin to slice the zucchini into thin, even rounds (about ⅛-inch thick for the best crisping).
- Arrange on the pan. Lay the zucchini slices in a single layer on the prepared baking sheet(s). The edges can touch, but don’t overlap them.
- Season. Lightly mist the tops with oil spray (don’t overdo it or they’ll become too soggy to crip). Sprinkle evenly with the salt and any optional seasonings you’re using.
- Bake low and slow. Place in the oven and bake for about 1 hour to 1 hour 15 minutes, until the chips are lightly browned and crisp. If some slices crisp up before others, remove the done ones and leave any softer slices in for a few extra minutes until they crisp. When they’re done, set the pan on the counter and let the chips cool for a few minutes—they’ll continue to crisp up as they sit.
Notes
• Convection vs. regular oven: Convection is ideal for even crisping. If using a regular oven, rotate the pan halfway through and keep an eye on the chips toward the end. If they’re still not crisping after 1 hour and fifteen minutes, raise the temp slightly.
• Parmesan tip: If using Parmesan, sprinkle it lightly and evenly so it enhances the flavor without weighing the chips down. About 2 to 3 tablespoons total is perfect for this batch.
• Best texture tip: Try to keep the zucchini slices as even in thickness as possible. Thinner slices crisp better and more evenly.
• Double or triple it: This recipe can easily be doubled or tripled if you have the oven space and extra baking sheets. Just be sure to keep the slices in a single layer so they crisp properly.
• Storage: These are best the day they’re made, when the texture is at its crispiest. If you have leftovers, store them completely cooled in an airtight container at room temperature for up to 1 day. You can re-crisp them in the oven if needed.
• Flavor ideas:
- Cheesy: Parmesan + black pepper
- Smoky: Smoked paprika + cumin
- Garlicky: Garlic powder + Parmesan
- Spicy: Add a pinch of cayenne or chili powder
Nutrition Information per serving
Calories: 50Carbohydrates: 10gProtein: 4gTotal Fat: 1g— Unsaturated Fat: 1g— Saturated Fat: 0gCholesterol: 0mgSodium: 310mgFiber: 3gTotal Sugar: 7g— Natural Sugar: 7g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.