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Crispy Zucchini Chips

Discover how to make crispy zucchini chips that are both healthy and delicious! These light, crunchy snacks are perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 8
Course: Snack
Cuisine: American
Calories: 32
Ingredients Method Notes

Ingredients
  

  • 4 medium zucchinis (sliced 1/8 inch thick)
  • 4 tablespoons olive oil
  • 3 teaspoons fine sea salt (divided)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon hot smoked paprika (optional)
  • 1/2 teaspoon cumin (optional)
  • 1/4 cup grated Parmesan (optional)

Method
 

  1. Preheat your oven to 245°F (or 425°F for crispier chips). Line large baking sheets with parchment paper and lightly brush them with olive oil.
  2. Slice zucchinis into 1/8-inch-thick rounds using a mandoline for even cuts. Lay the slices on paper towels, sprinkle with salt, and place another layer of paper towels on top. Press to squeeze out excess moisture, letting them rest for about 30 minutes.
  3. Mix olive oil, garlic powder, paprika, and black pepper in a large bowl. If using, add cumin and hot smoked paprika for flavor.
  4. Pat the zucchini slices dry and toss them in the olive oil mixture to coat evenly.
  5. Arrange the zucchini slices on the prepared sheets in a single layer, not overlapping.
  6. Bake at 245°F for 1.5 to 2 hours or until golden and crispy, checking and rotating every 30 minutes. If baking at 425°F, bake for a total of about 30 minutes, flipping halfway through.
  7. Remove from the oven, allowing them to cool slightly; they will become crispier as they cool.
  8. If desired, sprinkle with grated Parmesan before serving.
  9. Enjoy your homemade crispy zucchini chips as a snack or side!

Notes

Nutrition Information Source: Data from USDA FoodData Central Values are approximate and may vary based on specific brands and preparation methods.