Crispy Zucchini Chips (Printable)

Thinly sliced zucchini, oven-baked to golden perfection. Enjoy a healthy, addictive snack with satisfying crunch.

# What You'll Need:

→ Vegetables

01 - 2 medium-sized zucchini

→ Seasoning

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

# Steps:

01 - Preheat your oven to 225°F. Line two large baking sheets with parchment paper to prevent sticking.
02 - Thoroughly wash and dry the zucchini. Using a mandoline slicer or a sharp chef's knife, thinly slice the zucchini into uniform 1/8-inch rounds for even cooking.
03 - Arrange the zucchini slices on paper towels and gently blot them to absorb any excess moisture. This step is crucial for achieving crispy chips.
04 - In a large mixing bowl, combine the dried zucchini slices with extra virgin olive oil, fine sea salt, freshly ground black pepper, garlic powder, and smoked paprika. Toss gently until each slice is evenly coated with the seasonings.
05 - Carefully arrange the seasoned zucchini slices in a single layer across the prepared baking sheets, ensuring no pieces overlap. Proper spacing allows for even crisping.
06 - Bake for 1 hour. After this initial period, rotate the baking sheets from top to bottom and front to back. Continue baking for an additional 30 to 45 minutes, or until the chips are golden brown and fully crisp.
07 - Remove the baking sheets from the oven and allow the zucchini chips to cool completely on the trays. They will become even crisper as they cool down.
08 - Serve immediately for optimal crunch and flavor, or transfer to an airtight container and store at room temperature for up to 3 days.

# Expert Tips:

01 -
  • You'll feel incredibly clever turning a humble vegetable into an addictive, guilt-free snack.
  • These chips vanish surprisingly fast, proving that healthy can also be utterly delicious.
02 -
  • Patience is a virtue here—the low and slow baking temperature is essential for dehydrating the zucchini, not burning it.
  • Never, ever overcrowd your baking sheets; giving each chip personal space is non-negotiable for that perfect crunch.
03 -
  • To maximize crispiness, rotate your baking sheets halfway through the cooking time to ensure all chips are exposed to even heat.
  • If your chips aren't as crispy as you'd like after cooling, pop them back in the oven for another 10-15 minutes at the same low temperature.

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