These crispy baked zucchini chips are a tasty and healthy snack! Lightly seasoned, they’re super easy to make and perfect for munching.
I love making these when I need a guilt-free treat. Just slice, season, and bake! They disappear quickly, so I usually make a double batch. Who can resist? 😄
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is the star here! Choose medium-sized ones as they tend to have a good balance of size and moisture. If you can’t find zucchini, consider using yellow squash for a similar flavor and texture.
Olive Oil: This helps to crisp up the chips. You can substitute it with avocado oil or another high smoke-point oil. Avoid using butter, as it won’t produce the desired crispiness.
Seasonings: Simple salt and pepper work great, but feel free to customize! Add paprika for a smoky kick or Italian seasoning for extra flavor. Personalize it to fit your taste!
Fresh Rosemary: This optional herb adds a delightful aroma. If you don’t have fresh, dried rosemary works too. Alternatively, try thyme or oregano for different flavors.
How Can I Get My Zucchini Chips Extra Crispy?
Getting those zucchini chips perfectly crispy can be a challenge. Here are some tips to help you achieve that crunchy texture:
- Thin Slices: Use a mandoline for even, thin slices around 1/8 inch thick; thicker slices may not crisp up well.
- Oven Temperature: Baking at a low temperature (225°F or 110°C) allows moisture to escape gradually, which is key for crispness.
- Even Spacing: Make sure your slices are in a single layer on the baking sheet, with no overlapping. This ensures even cooking.
- Flip Halfway: Turning the chips halfway through baking helps both sides cook equally and reach the desired crunch.
- Cooling Time: Let them cool completely on the baking sheet after baking. They become even crispier as they lose moisture during cooling!
With these tips and insights, you’ll be on your way to perfectly crispy zucchini chips every time! Enjoy snacking!
Crispy Baked Zucchini Chips with Simple Seasoning
Ingredients You’ll Need:
For the Chips:
- 2 medium zucchini
- 1-2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder (optional)
- 1 teaspoon dried or fresh rosemary leaves (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 1.5 to 2 hours of baking time. Plus, a little cooling time afterward to ensure they get crispy. Overall, you should set aside about 2 to 2.5 hours for this tasty snack.
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 225°F (110°C). This low temperature helps to dry out the zucchini slices, making them crispy. While the oven heats up, line two baking sheets with parchment paper for easy cleanup.
2. Slice the Zucchini:
Wash and dry the zucchini thoroughly. Using a sharp knife or mandoline, slice the zucchini into very thin rounds—about 1/8 inch thick. The thinner, the better for crispiness!
3. Season the Slices:
Place the zucchini slices in a large bowl. Drizzle 1 to 2 tablespoons of olive oil over the slices and gently toss them to ensure each piece is evenly coated. Then sprinkle the salt, pepper, garlic powder (if you’d like), and rosemary (if using) over the slices and toss again until well mixed.
4. Arrange on Baking Sheets:
Carefully arrange the seasoned zucchini slices in a single layer on the prepared baking sheets. Make sure they’re not overlapping, as that will prevent them from getting crispy!
5. Bake Until Crispy:
Pop the baking sheets into the preheated oven and bake for about 1.5 to 2 hours. Halfway through baking, flip the slices over to ensure they get evenly crispy. Keep an eye on them in the last few minutes—once they’re slightly golden, they’re ready!
6. Cool and Serve:
Once baked, remove the zucchini chips from the oven and let them cool completely on the baking sheets. They will become even crispier as they cool down. Serve them right away, or store in an airtight container for up to 2 days. Enjoy your light and delightful crispy zucchini chips!
These chips are great on their own, or you can dip them into your favorite sauce. Happy snacking!
FAQ for Crispy Baked Zucchini Chips
Can I Use Other Vegetables Besides Zucchini?
Absolutely! You can use similar techniques with vegetables like sweet potatoes, beets, or carrots. Just be aware that cooking times may vary depending on the moisture content and thickness of the slices.
How Do I Store Leftover Zucchini Chips?
Store any leftovers in an airtight container at room temperature for up to 2 days. They can lose their crispiness, so to refresh them, bake them at 225°F (110°C) for about 10-15 minutes before serving again.
What Can I Substitute for Olive Oil?
If you’re out of olive oil, you can use avocado oil, canola oil, or even coconut oil for a different flavor. Just make sure it’s a high smoke-point oil to avoid burning during baking.
Why Are My Zucchini Chips Not Crispy?
There are a couple of reasons this might happen. Make sure your slices are thin and evenly spaced on the baking sheet. Also, if the oven temperature is too high, they may brown too quickly without fully drying out. Avoid overcrowding the trays to allow for proper air circulation!
