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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Finish and serve: Sprinkle additional salt to taste over the baked chips and serve them immediately for best texture and flavor.
- 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
