Description
Enjoy a guilt-free snack with these Crunchy Zucchini Chips! Thinly sliced zucchinis are seasoned and baked to crispy perfection, making them the ultimate healthy alternative to traditional potato chips.
Ingredients
Scale
Zucchini Chips:
- 2 medium zucchinis (thinly sliced)
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional)
- Freshly ground black pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 225°F (110°C) and line two baking sheets with parchment paper.
- Slice zucchinis: Slice the zucchinis into thin rounds, about 1/8 inch thick, using a mandoline or sharp knife for even results. Lay the slices on paper towels and press gently to remove excess moisture.
- Toss with seasonings: In a large bowl, toss the zucchini slices with olive oil, sea salt, garlic powder, paprika (if using), and black pepper until well coated.
- Bake: Arrange the slices in a single layer on the prepared baking sheets. Bake for 1 1/2 to 2 hours, flipping once halfway through, until the chips are golden and crisp.
- Cool: Let the chips cool on the baking sheet to crisp up further.
Notes
- For best results, slice zucchini as thinly and evenly as possible.
- You can also make these in an air fryer at 375°F (190°C) for 8–10 minutes, flipping halfway.
- Store chips in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 batch
- Calories: 60
- Sugar: 2g
- Sodium: 140mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
