Baked Zucchini Chips
Crispy, seasoned zucchini rounds that satisfy chip cravings healthfully.
Total Time
2h 15m
Servings
4
Prep
15 min
Cook
2h
Ingredients
- 2 medium zucchini
- 2 tbsp olive oil
- 1/4 cup parmesan cheese (finely grated)
- 1/2 tsp garlic powder
- 1/2 tsp italian seasoning
- 1/4 tsp salt
Instructions
- 1
PREHEAT OVEN: Set oven to 225°F (107°C). Line 2 large baking sheets with parchment paper. The low temperature is key for crispy chips.
- 2
SLICE THE ZUCCHINI: Slice zucchini into very thin rounds, about 1/8 inch (3mm) thick. Use a mandoline if you have one, or slice carefully with a sharp knife. Aim for slices thin enough to see through slightly.
- 3
DRY THOROUGHLY: Lay slices on paper towels and pat both sides very dry. This step is crucial - any moisture will make chips soggy instead of crispy.
- 4
ARRANGE AND OIL: Place zucchini slices in a single layer on baking sheets without overlapping. Brush lightly with olive oil on both sides.
- 5
SEASON: In a small bowl, mix parmesan with garlic powder, Italian seasoning, and salt. Sprinkle evenly over zucchini slices.
- 6
BAKE LOW AND SLOW: Bake for 1 hour, then check on chips. Flip each slice using tongs or a spatula. Continue baking another 45-60 minutes, checking every 15 minutes. Remove chips from edges as they turn golden.
- 7
TEST FOR DONENESS: Chips are done when they're dry and starting to turn golden brown. They'll feel leathery when hot. Remove from oven and let cool completely on the baking sheet - they crisp up as they cool.
- 8
STORE: Keep in an airtight container at room temperature for up to 3 days. If they soften, re-crisp in a 200°F oven for 10 minutes.
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Nutrition Facts
Per serving
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