Crispy Baked Zucchini Chips
User Reviews
4.9
Crispy Baked Zucchini Chips
Description
The recipe for Crispy Baked Zucchini Chips begins by slicing medium zucchini into very thin rounds, about 1/8 inch thick. The slices are sprinkled with kosher salt and left to rest for 30 minutes to draw out excess moisture, which promotes crispiness during baking. After rinsing and drying, the slices are arranged in a single layer and baked at a high temperature with an olive oil spray coating.
Initially baking the zucchini helps reduce moisture content and soften them slightly. After a first 15 minutes, the baked slices are seasoned with additional salt, black pepper, garlic powder, and grated parmesan, then returned to the oven for an additional 15 to 20 minutes until browned and crisp on the edges. Oven temperatures and timing may vary, so checking for browning and crispness is advised.
These chips make an alternative to fried snacks and can be served as a crunchy side or appetizer. They lose crispness if stored in the fridge but can be reheated in a 350°F oven to restore some texture. Because of varying ovens and zucchini moisture, timing adjustments may be needed for best results.
Ingredients
- olive oil spray form
- 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
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 zucchini slices before baking removes moisture to help achieve crispiness.
- Check chips after 10 minutes; some may brown earlier and can be removed while others continue baking.
- Leftover chips can be stored in an airtight container in the refrigerator for 2-3 days but will lose crispness.
- Reheat leftovers uncovered in a 350°F oven for about 10 minutes to restore some crispiness.
- Oven temperatures vary, so watch closely to avoid burning or sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 106kcal | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Sodium | 260mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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