Crispy Baked Zucchini Chips

Name: Crispy Baked Zucchini Chips
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: Olive oil spray; 2 medium zucchini; ¾ teaspoon kosher salt; ½ teaspoon garlic powder; ¼ teaspoon black pepper; ¼ cup parmesan

User Reviews

4.9

198 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings
4 servings
Calories
106 kcal
Course
Side Dish
Cuisine
American

Crispy Baked Zucchini Chips

Winston Campbell

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Coated with olive oil, spices, and parmesan, then baked to crispy perfection, these zucchini chips are amazing.

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Ingredients

Servings

Olive oil spray
2 medium zucchini about 1 pound total weight
¾ teaspoon kosher salt divided
½ teaspoon garlic powder
¼ teaspoon black pepper
¼ cup parmesan grated, not shredded

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Instructions

Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper and coat it with olive oil spray.
Slice the zucchini into ⅛-inch-thick rounds.
Sprinkle the slices with ½ teaspoon of kosher salt. Place the salted zucchini in a colander in the sink and let them stand for 30 minutes at room temperature. This should draw some of the water out. After 30 minutes, rinse and blot dry the zucchini slices using paper towels.
Arrange the zucchini slices in a single layer on the prepared baking sheet. Spray them with olive oil. Bake them for 15 minutes. Please see the notes below for tips on how long to bake the chips.
Remove the baking sheet from the oven. Sprinkle the zucchini slices with the remaining ¼ teaspoon of kosher salt, black pepper, garlic powder, and grated parmesan. There's no need to flip the zucchini.
Return the pan to the oven and continue baking until the zucchini slices are browned and crisp, 15-20 more minutes. Please see the notes below for tips on how long to bake the chips.

Notes

Salting the zucchini slices before baking removes water from the zucchini, which helps achieve crispiness. Please don't skip this step.
This is one of my more controversial recipes. While many love it, others struggle with the chips either burning or remaining soggy. If you run into trouble, I'd love the opportunity to troubleshoot before you rate the recipe. In the meantime, here are some suggestions.
Oven temperatures vary. I suggest you start with ten minutes, then check the zucchini slices. If they're already browning, sprinkle them with the cheese and seasoning and place them in the oven for just five more minutes or until crispy.
On the flip side, if they are still wet and soggy after 10 minutes, keep baking them for the full 15 minutes or even 20 minutes, then sprinkle them with cheese and seasonings and bake until they are crispy.
Some of the zucchini slices will be ready before the others. Remove them to a plate and keep baking the ones that have not crisped up yet.
A few readers commented over the years that they had success baking the zucchini slices for 20 minutes per side in a 350°F oven.
The leftovers keep okay in an airtight container in the fridge for 2-3 days, but they lose their crispiness. You can get some of the crispiness back by baking them uncovered in a 350°F oven for 10 minutes.