Baked Zucchini Chips Recipe

Introduction

Baked zucchini chips are a healthy and delicious snack that is crispy and flavorful without the need for deep frying. This recipe uses simple ingredients to create a guilt-free treat perfect for anytime munching.

Ingredients

• 1 large zucchini
• 1/2 tsp salt (divided)
• Avocado oil spray (or 1 to 2 tsp liquid oil)
• 1 tsp smoked paprika
• 1/4 tsp ground pepper
• Additional salt to taste

Instructions

1. Step 1: Slice the zucchini crosswise into 1/8 inch thick slices using a mandolin slicer or food processor for even thickness.
2. Step 2: Place the zucchini slices in layers in a colander or sieve, sprinkling about 1/4 tsp salt evenly between each layer. Let them drain for one hour to remove excess moisture.
3. Step 3: Preheat your oven to 225°F (about 110°C) and line two baking sheets with parchment paper.
4. Step 4: Lay the zucchini slices out on a tea towel and pat them dry with another towel. Arrange the slices on the prepared baking sheets close together but not touching. Lightly spray with avocado oil or brush with liquid oil.
5. Step 5: In a small bowl or spice shaker, combine the smoked paprika, ground pepper, and the remaining salt. Sprinkle this seasoning evenly over the zucchini slices.
6. Step 6: Bake for 70 to 90 minutes, rotating the baking sheets halfway through. The chips should be dry, browned, and crisp. Remove any chips that crisp early to prevent burning.
7. Step 7: Once baked, sprinkle with additional salt to taste and serve immediately for best crunch.
8. Step 8: Store any leftovers in a covered container on the counter for up to 3 days. If they soften, re-crisp them in a warm oven before serving.

Tips & Variations

• Using a mandolin slicer ensures uniform slices, which helps the chips bake evenly and crisp up well.
• Experiment with different seasonings like garlic powder, chili flakes, or parmesan cheese for extra flavor.
• If you don’t have avocado oil spray, brushing with olive or any neutral oil works just as well.
• Patting the zucchini dry thoroughly before baking is key to getting a crispy chip.

Storage

Store the baked zucchini chips in an airtight container at room temperature for up to three days. If they lose their crispness, simply place them in a warm oven for a few minutes to re-crisp before serving. Avoid refrigerating as this may introduce moisture and make the chips soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash for this recipe?

Yes, other firm squash varieties like yellow squash can be sliced and baked using the same method. Adjust slice thickness and baking time as needed.

How can I make the chips crispier?

Ensure the zucchini slices are very thin and pat them dry thoroughly before baking. Also, avoid overcrowding the baking sheets so air can circulate around each chip during baking.

Baked Zucchini Chips Recipe

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★★★★★

4.8 from 71 reviews

• Author: Simon
• Total Time: 2 hours 30 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

These crispy and flavorful Baked Zucchini Chips are a healthy, low-fat alternative to traditional potato chips. Thinly sliced zucchini is salted to remove excess moisture, lightly seasoned with smoked paprika and pepper, then baked at a low temperature until perfectly crisp. Perfect as a guilt-free snack or appetizer, these chips are easy to make and great for serving at gatherings or enjoying anytime.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 large zucchini
• 1/2 tsp salt (divided)
• Avocado oil spray or 1 to 2 tsp liquid avocado oil
• 1 tsp smoked paprika
• 1/4 tsp ground pepper
• Additional salt to taste

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Instructions

1. Slice the zucchini: Using a mandolin slicer or food processor, slice the zucchini crosswise into very thin 1/8 inch thick slices to ensure even baking and crispiness.
2. Salt and drain: Layer the zucchini slices in a colander or sieve, sprinkling about 1/4 tsp of salt between each layer. Let the zucchini drain and sweat for one hour to remove excess moisture, which helps achieve crisp chips.
3. Preheat oven and prepare sheets: Preheat your oven to 225°F (107°C) and line two baking sheets with parchment paper to prevent sticking and promote even cooking.
4. Dry the zucchini slices: Lay the drained zucchini slices on a clean tea towel and pat them dry with another towel to remove any remaining moisture. Then arrange them on the prepared sheets, placing slices close together but not touching.
5. Oil and season: Lightly spray the zucchini slices with avocado oil spray or brush with liquid oil. In a small bowl or spice shaker, combine smoked paprika, ground pepper, and the remaining 1/4 tsp salt. Sprinkle this seasoning evenly over the zucchini slices.
6. Bake until crispy: Bake the zucchini chips for 70 to 90 minutes, rotating the baking sheets halfway through to ensure even baking. Remove any chips that become crisp early to prevent burning, and continue baking the rest until they are dry, browned, and crisp.
7. Finish and serve: Sprinkle additional salt to taste over the baked chips and serve them immediately for best texture and flavor.
8. Storage tips: Store leftover chips in a covered container at room temperature for up to 3 days. If they soften, simply re-crisp by warming them in a low oven before serving again.

Notes

• Using a mandolin slicer is recommended for uniform thin slices.
• Salting and draining the zucchini is key to removing moisture and achieving crispiness.
• Baking at low temperature for a longer time slowly dries out the chips without burning.
• Keep an eye on the chips near the end to remove any that crisp early to avoid burning.
• Avocado oil is preferable for its mild flavor and high smoke point but any neutral oil can be used.
• Store chips in an airtight container and reheat to refresh crispiness if needed.

• Prep Time: 1 hour 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Keywords: baked zucchini chips, healthy snack, low fat chips, zucchini recipe, oven-baked chips, gluten free snack, vegetable chips