Oven Baked Zucchini Chips Recipe
User Reviews
5
Oven Baked Zucchini Chips Recipe
Description
The Oven Baked Zucchini Chips Recipe calls for slicing zucchini evenly, preferably with a mandoline, to about 1/8 inch thickness. The slices are layered between paper towels with a weighted baking sheet pressed on top to draw out excess moisture, which helps them crisp during baking. Brushed with olive oil and sprinkled with salt, paprika, or cumin for subtle smoky or earthy notes, the chips bake at a low temperature of 235°F for up to two hours.
The slow baking slowly removes moisture, yielding chips that are tender enough to bite yet have a crisp surface and golden edges. This technique circumvents deep frying for a lighter alternative while keeping some crunch and veggie flavor. The paprika and cumin add a gentle spiced aroma and complexity but are optional.
Serve zucchini chips as a snack or appetizer, or alongside sandwiches and salads. The slow oven method requires some patience but rewards with a home-cooked crispy vegetable chip.
Ingredients
- 4 zucchini evenly sliced 1/8 inch thick, large
- 2 tablespoons olive oil
- salt
- 1/2 teaspoon paprika optional, hot smoked
- 1/2 teaspoon cumin optional
Instructions
- Slice the zucchini. (Using a mandolin helps keep the slices consistent.) Lay the zucchini slices on paper towels in a single layer. Cover with more paper towels and set a baking sheet on top of the zucchini slices. Press down on the baking sheet, applying slight pressure, to help squeeze out some of the moisture.
- Preheat the oven to 235 degrees F. (Preheat two ovens if you have them to fit more in at once.) Line several baking sheets with parchment paper. Brush the parchment paper lightly with olive oil.
- Lay the zucchini slices in a single layer on the parchment paper. Fit as many on each baking sheet as possible. Then lightly brush the top of the zucchini with olive oil. Sprinkle the zucchini slices with salt. You can also sprinkle with a little cumin and smoked paprika for extra flavor.
- Bake for 1 1/2 - 2 hours until crisp and golden. If some zucchini chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. Allow the zucchini chips to cool on the paper towels to absorb any extra oil. Store in an air-tight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Serving | 10Chips | |
| Calories | 48kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 8mg | 0% |
| Potassium | 255mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 17.6mg | 20% |
| Calcium | 16mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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