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Satisfying Snack: Better-For-You Baked Zucchini Chips

How To Make Zucchini Chips

Makes at least 60 chips

  • 2 medium zucchini (mine were about 7 ounces each)
  • 2 tablespoons olive oil
  • 2 teaspoons sea salt
  • A good shake of freshly cracked pepper

Step 1:

Position two racks in the middle of your oven. Preheat your oven to 200 F. Line two baking sheets with parchment paper.

Step 2:

Slice your zucchini as thinly as you possibly can. If you have a mandolin, you can use it here; otherwise, slice as thinly as possible with a chef’s. You’ll get quite a few slices from each zucchini.

Note: Your slices should be thin enough that if you hold them up to the light, you can see through them!

Step 3:

Transfer the zucchini slices to a large bowl. Toss with olive oil, salt, and pepper; try to get all of the slices covered evenly. If desired, give a small piece a taste and add more seasoning to taste.

Step 4:

Place the zucchini slices on the parchment-lined baking sheets, taking care to keep the slices in a single layer (this will help them crisp evenly). For me, this was the perfect amount to fill two baking sheets.

Step 5:

Bake for 1 hour, then remove the pans from the oven and flip the zucchini slices. Place the sheets back in the oven, and cook for about 1 hour more or until crisped to your liking. They will be much smaller in size after baking.

If you like extra-crispy edges, switch your oven to the broil setting for a few minutes once the zucchini slices look about done! Keep a close eye on the chips once you set the oven to broil, because they can go from perfectly toasty to scorched quite rapidly.

Step 6:

Remove from the oven and let cool for several minutes before transferring to wire racks to cool completely. Placing them on wire racks will help them crisp as they cool; if you leave the slices on the sheets, they can capture moisture and become soft.

Store in a paper bag or in a container with slight ventilation (to keep them from becoming soft again) for up to 1 week.

Recipe Variations

Seasonings / Flavorings

Consider this easy recipe a canvas for you to create the snack of your dreams. You can add more or less salt and pepper; you can also experiment by adding herbs, seasoning mixes, or spices to the zucchini.

Alternate Oils / Fats

Since this recipe calls for a low cooking temperature, you don’t have to worry about exceeding the burn point of most cooking oils. That means that you’re free to experiment with alternate fats:

  • Melted coconut oil imparts a coconut flavor to the finished chips, which you may enjoy
  • Sesame oil adds a toasty, nutty flavor to the finished chips

Experiment with different oils and see which one you like best!

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