Crispy Baked Zucchini Chips Recipe

Introduction

Crispy baked zucchini chips are a light and delicious snack that’s easy to make at home. These thinly sliced rounds are baked to golden perfection with a touch of parmesan and spices, offering a satisfying crunch without the guilt of frying.

Ingredients

• Olive oil spray
• 2 medium zucchini (about 1 pound total weight)
• 3/4 teaspoon kosher salt (divided)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 cup parmesan (grated, not shredded)

Instructions

1. Step 1: Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper and coat it lightly with olive oil spray.
2. Step 2: Slice the zucchini into 1/8-inch-thick rounds for the best crispiness.
3. Step 3: Sprinkle the zucchini slices with 1/2 teaspoon of kosher salt. Place them in a colander over the sink and let stand for 30 minutes at room temperature to draw out excess moisture. Afterward, rinse and gently pat them dry with paper towels.
4. Step 4: Arrange the zucchini slices in a single layer on the prepared baking sheet. Spray them lightly with olive oil and bake for 15 minutes.
5. Step 5: Remove the baking sheet from the oven. Sprinkle the zucchini with the remaining 1/4 teaspoon kosher salt, black pepper, garlic powder, and grated parmesan. There’s no need to flip the slices.
6. Step 6: Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the zucchini chips are browned and crispy. Keep an eye on them to avoid burning.

Tips & Variations

• For extra crispiness, use a mandoline slicer to ensure evenly thin slices.
• If you prefer a spicy kick, sprinkle a pinch of cayenne pepper along with the garlic powder.
• Try substituting parmesan with nutritional yeast for a vegan option.
• Allow the chips to cool fully on the baking sheet to help them crisp up further.

Storage

Store leftover zucchini chips in an airtight container at room temperature for up to 2 days. To re-crisp, warm them in a 350°F oven for 5 minutes. Avoid refrigerating as it can make the chips soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash for this recipe?

Yes, yellow squash or pattypan squash can be used similarly, but baking times may vary slightly due to differing moisture levels.

Why do I need to salt and rinse the zucchini slices?

Salting draws out excess moisture, which helps the chips crisp up better during baking. Rinsing removes excess salt so the chips aren’t too salty.

Crispy Baked Zucchini Chips Recipe

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★★★★★

4.6 from 73 reviews

• Author: Harper
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

These Crispy Baked Zucchini Chips are a healthy and delicious snack perfect for anytime cravings. Thinly sliced zucchini is salted, dried, and baked to golden crispness, then seasoned with garlic, black pepper, and parmesan cheese for a flavorful, guilt-free alternative to traditional chips.

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Ingredients

Scale 1x2x3x

Chips

• 2 medium zucchini (about 1 pound total weight)
• 3/4 teaspoon kosher salt (divided)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 cup grated parmesan cheese
• Olive oil spray

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Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper and lightly coat it with olive oil spray to prevent sticking.
2. Slice Zucchini: Using a sharp knife or mandoline, slice the zucchini into 1/8-inch-thick rounds to ensure even cooking and optimal crispness.
3. Salt and Drain: Sprinkle 1/2 teaspoon of kosher salt evenly over the zucchini slices. Place the salted slices into a colander set in the sink and let them sit for 30 minutes at room temperature. This step helps draw out excess moisture. After 30 minutes, rinse the slices under cold water to remove excess salt and pat them completely dry with paper towels.
4. Arrange and Bake First Round: Arrange the dried zucchini slices in a single layer on the prepared baking sheet. Spray the slices lightly with olive oil. Bake for 15 minutes to start the crisping process.
5. Season and Bake Second Round: Remove the baking sheet from the oven. Sprinkle the zucchini with the remaining 1/4 teaspoon kosher salt, black pepper, garlic powder, and grated parmesan cheese. There is no need to flip them over.
6. Continue Baking Until Crisp: Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the zucchini chips are browned and crispy. Keep a close eye to avoid burning, as oven temperatures vary.

Notes

• Make sure to slice the zucchini as thinly and evenly as possible for the best crispiness.
• After salting, rinsing, and drying the zucchini prevents excess saltiness and helps achieve a crisp texture.
• Cooking time may vary depending on oven; check chips frequently during the final bake to avoid burning.
• Use high-heat-resistant parchment paper to prevent sticking and ensure even baking.
• For extra flavor, you can add paprika or chili powder along with the garlic powder and pepper if desired.

• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Keywords: zucchini chips, baked zucchini chips, healthy snack, low fat snack, parmesan zucchini chips, crispy vegetable chips