These crispy baked zucchini chips are a tasty snack that’s healthy and easy to make! Just slice zucchini, season them, and bake until they’re crunchy—yum!
Who knew veggies could be so fun? I love crunching on these while watching a movie. They vanish fast, so make extra if you can. Get ready for a deliciously crunchy moment! 😄
Key Ingredients & Substitutions
Zucchini: Fresh, firm zucchinis are key. Look for medium-sized ones; they’re easier to slice evenly. If zucchini isn’t available, you can use yellow squash as a delicious alternative.
Olive Oil: Adds richness and helps the chips crisp up. You can substitute with avocado oil for a different flavor or coconut oil for a hint of sweetness.
Parmesan Cheese: This is optional but adds nice flavor and crunch. If you want a dairy-free option, nutritional yeast works well for a cheesy taste without the cheese.
Seasonings: Feel free to mix it up! I love adding chili powder or Italian herbs for variety. Just use what you have or prefer!
How Do You Get Zucchini Chips Super Crispy?
The secret here is all in the slicing and moisture removal. Thin slices help them bake evenly, while removing moisture ensures crunchiness. Here’s how to do it:
- Use a mandoline for even slices or a sharp knife if you’re careful.
- Salting the slices draws out moisture. Let them sit on a towel for 10-15 minutes, then pat dry.
- Bake at a low temperature to dehydrate rather than cook too fast. This helps them become crispy without burning.
Always check towards the end of baking—stay close so you catch them just before they overcook!
Crispy Baked Zucchini Chips
Ingredients You’ll Need:
For the Zucchini Chips:
- 2 medium zucchinis
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese (optional, for extra crispiness and flavor)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Optional Garnish:
- Fresh or dried rosemary
- Italian seasoning
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 1 hour to bake. So, you’re looking at a total of about 1 hour and 15 minutes from start to finish. Perfect for a healthy snack or party treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 225°F (110°C). This low temperature will help dehydrate the zucchini slices, ensuring they turn crisp without burning. Line two baking sheets with parchment paper for easy cleanup or lightly grease them.
2. Slice the Zucchini:
Using a mandoline slicer or a sharp knife, carefully slice the zucchinis into very thin rounds (about 1/8 inch thick). The thinner they are, the crisplier they will become. Be sure to watch your fingers as you slice!
3. Remove Excess Moisture:
Place the zucchini slices on paper towels or a clean kitchen towel. Sprinkle lightly with salt and let them sit for 10-15 minutes. This step helps draw out moisture, which is key for achieving that perfect crunch. After the time has passed, pat the slices dry with another towel.
4. Season the Zucchini:
In a large mixing bowl, toss the zucchini slices with olive oil, garlic powder, paprika, black pepper, and Parmesan cheese (if using). Make sure every slice is well-coated in the mixture.
5. Arrange on Baking Sheets:
Lay the zucchini slices on the prepared baking sheets in a single layer, making sure they don’t overlap. This ensures they bake evenly and become crispy all around.
6. Bake the Chips:
Place the baking sheets in the oven and bake for about 1 hour. Flip the slices halfway through baking for even cooking. Keep an eye on them towards the end to prevent any from burning; they should be golden and crisp when done.
7. Add the Finishing Touches:
Once baked to perfection, remove the chips from the oven. If desired, sprinkle with fresh or dried rosemary or Italian seasoning for added flavor. Let the chips cool on a wire rack to maintain their crispness.
8. Serve and Enjoy:
These chips are best enjoyed fresh! Serve them immediately or store them in an airtight container for up to 2 days. Get ready to crunch away at these delicious, healthy zucchini chips!
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These light, crispy zucchini chips make for a perfect snack—great for movie nights, after school, or anytime you’re craving something crunchy!
FAQ: Crispy Baked Zucchini Chips
Can I Use Other Vegetables for This Recipe?
Absolutely! While this recipe focuses on zucchini, you can also make crispy chips using eggplant, sweet potatoes, or even carrots. Just make sure to adjust the cooking time based on the thickness of the slices and the type of vegetable used.
What Can I Do If My Chips Aren’t Crispy Enough?
If your chips aren’t crispy after the initial baking time, return them to the oven for an additional 10-15 minutes. Keep an eye on them to prevent burning. Letting them cool on a wire rack can also help them crisp up further!
How Should I Store Leftover Zucchini Chips?
Place any leftovers in an airtight container at room temperature for up to 2 days. To maintain their crispiness, avoid stacking them on top of each other if possible. Reheating in the oven for a few minutes can help restore some crunch.
Can I Make These Ahead of Time?
Yes! You can prepare and bake the zucchini chips in advance. Just store them in a cool, dry place in an airtight container. They are best enjoyed within a couple of days for optimal freshness and texture.
