Crispy, savory baked zucchini chips are a delightful snack you can feel good about. These easy-to-make chips are perfect for munching or serving as a side, and they disappear fast!
Key Ingredients & Substitutions:
- Zucchini: Fresh and firm is best. Yellow squash works too!
- Olive Oil: A little fat helps them crisp up. Any neutral oil like avocado oil is fine.
- Parmesan Cheese: Adds a salty, cheesy flavor. Nutritional yeast is a great dairy-free alternative.
- Seasonings: Garlic powder, onion powder, salt, and black pepper are staples. Feel free to experiment with paprika, chili powder, or Italian seasoning.
Ingredients:
- 2 medium zucchinis
- 1 tablespoon olive oil
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
How Much Time Will You Need?
- Total Time: 35-40 minutes
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Servings: 2-3
- Calories per serving: Approximately 80-100 (varies based on size and oil used)
- Tools Needed: Mandoline slicer or sharp knife, baking sheets, parchment paper, large bowl.
Step-by-Step Instructions:
1. Preheat Your Oven & Prep Baking Sheets
Set your oven to 225°F (107°C). Line two large baking sheets with parchment paper to prevent sticking and make cleanup easy.
2. Slice the Zucchini
Wash and dry the zucchinis thoroughly. Using a mandoline slicer (carefully!) or a very sharp knife, slice the zucchini into thin, uniform rounds, about 1/16 to 1/8 inch thick. Thinner slices will be crispier, but thicker ones will be softer.
3. Season the Zucchini
Place the sliced zucchini in a large bowl. Drizzle with olive oil and toss gently to coat evenly. Sprinkle with Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Toss again until all the zucchini slices are well-seasoned.
4. Arrange on Baking Sheets
Arrange the seasoned zucchini slices in a single layer on the prepared baking sheets. Make sure they don’t overlap, as this helps them crisp up properly. Use two sheets if needed to avoid overcrowding.
5. Bake Until Crispy
Bake for 25-30 minutes, or until the baked zucchini chips are golden brown and crispy. The cooking time can vary based on your oven and the thickness of your slices. Keep an eye on them towards the end to prevent burning.
6. Cool and Enjoy
Once the baked zucchini chips are done, remove them from the oven and let them cool on the baking sheets for a few minutes. They will continue to crisp up as they cool. Serve immediately and enjoy your healthy, crunchy snack!
Storage Instructions:
These baked zucchini chips are best enjoyed fresh, as they can lose their crispness over time. If you have leftovers, store them in an airtight container at room temperature for up to 1-2 days. To re-crisp, spread them on a baking sheet and bake at 250°F (120°C) for 5-10 minutes until they are crunchy again.
Frequently Asked Questions (FAQ):
Q: Why are my zucchini chips not crispy?
A: They might be sliced too thick, or not baked long enough. Ensure slices are uniform and very thin, and bake until golden and firm.
Q: Can I use different seasonings for these baked zucchini chips?
A: Absolutely! Experiment with paprika, chili powder, Italian seasoning, or even a sprinkle of red pepper flakes for a kick.
Q: Do I need to salt and drain the zucchini before baking?
A: For very thin chips, it’s not always necessary, especially with this lower baking temperature. However, if your slices are thicker or you want extra crispiness, you can salt them for 15 minutes, then pat them very dry before seasoning.
Q: Can I make these in an air fryer?
A: Yes! Arrange a single layer of seasoned zucchini in your air fryer basket and cook at 350°F (175°C) for 8-12 minutes, shaking the basket halfway through, until crispy.
Q: Are these baked zucchini chips healthy?
A: Yes, they are a fantastic healthy alternative to traditional potato chips. Zucchini is low in calories and carbohydrates and rich in vitamins.
Q: Can I use frozen zucchini for this recipe?
A: No, frozen zucchini contains too much water and will become soggy when baked. Always use fresh zucchini for the best results.