Just made baked zucchini chips for the first time!
I have a new-found love with experimenting with new recipes and seeing how they turn out 🙂
These baked zucchini chips are super simple to make – just start with 3 zucchinis cleaned and washed. They make for a great healthy snack and they’re much healthier than deep fried potato chips!
All you need is:
- 3 Zucchinis (or more depending on how many you want to make)
- Salt & Pepper
- Paprika (other spices are optional – I added a hint of cayenne to add some spice to it)
- Olive oil or coconut oil (or any other type of oil, depending on preference)
Start by slicing the zucchini into thin slices (the thinner you slice it, the easier and quicker it will be to bake it). It’s important that you slice them into the same sizes; if they come out in different sizes, the zucchini slices will all finish baking at different times, and some can burn before the others.
You can also use a mandolin to slice them into even pieces if you find it to be easier. Once the zucchini is sliced into thin slices, you can line them up on parchment paper (and spray/drizzle it lightly with oil), or you can place them onto a glass tray.
Note: make sure to use very light oil spray – don’t put too much oil or else your zucchini chips will turn out soggy instead of crispy.
Make sure to sprinkle the paprika, salt, pepper or any other spice that you want to add on top.
Be weary of putting too much salt as well – as the zucchini will shrink and soak up a lot of the salt, making it taste more salty. A little bit of salt and seasoning will go a long way.
Preheat the oven to 225F, cook one side for at least 30-40 minutes, and then flip it on the other side and bake it for another 30-40 minutes so it has a chance to become crispy as well.
Once it’s brown and crispy, you can remove it.
These are best eaten within a couple hours of removing from the oven, or else they start to get chewy if left out.
Bon Appetite! 🙂