Crispy Zucchini Chips Recipe – MushroomSalus
These Crispy Zucchini Chips are a light, crunchy, and healthy alternative to traditional snacks. Baked to perfection with just a few ingredients, they’re simple to prepare and full of flavor. Whether served as an appetizer, a snack, or a topping, they’re sure to please everyone at the table.
- Prep Time: 10
- Cook Time: 90
- Total Time: 1 hour 40 minutes
- Yield: 3 1x
Ingredients
Scale
- 2 medium zucchini
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon garlic powder (optional)
- ¼ teaspoon smoked paprika (optional)
- 2 tablespoons finely grated parmesan (optional)
- Cooking spray (to lightly grease the baking tray or parchment)
Instructions
- Preheat the oven to 120°C (250°F) and line two baking trays with parchment paper or lightly spray with cooking spray.
- Wash and dry the zucchini thoroughly. Use a clean towel or paper towels to absorb all surface moisture.
- Slice the zucchini into thin rounds, about 2–3 mm thick, using a sharp knife or mandoline slicer. Ensure all slices are even in thickness.
- Place slices in a large bowl. Drizzle with olive oil and toss gently to coat all the pieces evenly.
- Add sea salt, garlic powder, and paprika if desired. If using, sprinkle in the finely grated parmesan. Toss again to distribute the seasoning uniformly.
- Arrange the slices in a single layer on the prepared trays, making sure they do not overlap.
- Bake for 60 to 90 minutes, flipping each slice halfway through the cooking time. Keep checking after the 60-minute mark for browning and crispness.
- Remove from the oven when the chips are golden and dry to the touch.
- Let them cool on the tray for 10 minutes. They will continue to crisp up during this time.
- Serve immediately or store in an airtight container lined with paper towel for up to 2 days.
Notes
The thinner the slices, the crispier the chips. A mandoline slicer is ideal for even results.
Do not overcrowd the tray. Overlapping will cause uneven baking and soft spots.
If storing, always allow the chips to cool completely before sealing in a container.
These chips work well with a variety of dips including herbed yogurt or hummus.
For a dairy-free version, simply omit the parmesan