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This crispy zucchini chips recipe transforms humble zucchini into addictive, crunchy snacks that satisfy those salty cravings without the guilt. Perfect for using up summer garden bounty, these baked treats offer all the satisfaction of potato chips with a fraction of the calories.
I discovered this recipe during a summer when our garden produced more zucchini than we could handle. Now my family requests these chips weekly, often finishing the entire batch before they even cool completely.
Ingredients
- Medium zucchinis: Choose firm ones without soft spots for the crispiest results
- Olive oil or avocado oil: The thin coating helps achieve that perfect crunch
- Sea salt: Draws out moisture and enhances flavor better than table salt
- Garlic powder: Adds savory depth without burning like fresh garlic would
- Smoked paprika: Creates a subtle smoky dimension that elevates the chips
- Black pepper: Provides gentle heat that balances the natural sweetness
- Grated parmesan cheese: Optional but creates an irresistible umami finish
Step-by-Step Instructions
- Preheat Your Oven:
- Set your oven to 250°F. This low temperature is crucial for slowly dehydrating the zucchini without burning the edges. Position your racks in the middle of the oven to ensure even heat distribution. This slow baking method is the secret to truly crispy chips rather than just dried or burnt ones.
- Prepare the Zucchini:
- Wash zucchinis thoroughly and pat completely dry with paper towels. Any excess moisture will steam the chips instead of crisping them. Using a mandolin or very sharp knife, slice zucchini into paper thin rounds about 1/8 inch thick. Maintaining consistent thickness ensures all chips finish cooking at the same time without burning the thinner ones.
- Remove Excess Moisture:
- Lay slices in a single layer on paper towels and sprinkle lightly with salt. Let them rest for 10 minutes as the salt draws out water. Blot thoroughly with fresh paper towels, pressing gently to remove as much liquid as possible. This moisture removal step might seem fussy but makes the difference between soggy and perfectly crisp chips.
- Season the Zucchini Slices:
- Transfer dried slices to a large bowl and drizzle with olive oil. Toss gently with your hands to ensure each slice gets a thin, even coating. Sprinkle with salt, garlic powder, smoked paprika, and black pepper, tossing again to distribute. If using parmesan, add it now and give everything a final gentle toss.
- Arrange and Bake:
- Line baking sheets with parchment paper for easy cleanup and to prevent sticking. Arrange slices in a single layer without any overlapping, which would trap steam and prevent crisping. Place in preheated oven and bake for 90 minutes to 2 hours, rotating sheets halfway through cooking time. The edges should start curling slightly as they dehydrate.
- Check for Crispiness:
- At the 90 minute mark, test a chip by removing it and letting it cool for 30 seconds. It should feel firm and crisp, not bendable. If still flexible, continue baking in 10 minute increments until perfectly crisp. Once done, let cool on the baking sheets for 5 minutes to finish crisping before transferring to a serving dish.
My absolute favorite variation includes a pinch of nutritional yeast along with the parmesan for an extra cheesy flavor punch. The first time I made these for a family gathering, my vegetable-avoiding nephew ate the entire bowl without realizing they were zucchini.
Storage Solutions
These chips are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days. The key to maintaining crispness is ensuring they cool completely before storing and adding a paper towel to the storage container to absorb any residual moisture. If they lose their crunch, you can refresh them by placing in a 200°F oven for 5 minutes.
Seasoning Variations
The beauty of these zucchini chips lies in their versatility. Try ranch seasoning for a familiar favorite, or taco seasoning for a Mexican twist. For an Italian version, use dried basil, oregano and extra parmesan. My personal favorite is a curry version with curry powder, turmeric and a pinch of cayenne. The mild flavor of zucchini provides the perfect blank canvas for virtually any seasoning blend.
Serving Suggestions
These chips shine as a standalone snack but also make excellent accompaniments. Serve alongside homemade hummus or tzatziki for dipping. They add fantastic crunch as a topping for creamy soups instead of croutons. For an elegant appetizer, arrange them on a platter with soft cheese and olives. My children love them in lunch boxes as a healthier alternative to potato chips.
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Frequently Asked Questions
- → How do I make zucchini chips crispy?
Thinly slice zucchinis and remove excess moisture by sprinkling salt on the slices. Bake at a low temperature, flipping halfway through for even crisping.
- → What seasonings work well for zucchini chips?
Common seasonings include garlic powder, smoked paprika, sea salt, and black pepper. Parmesan cheese adds extra flavor and crunch.
- → Why are my zucchini chips not crispy?
Moisture content may still be too high. Ensure slices are thin, moisture is removed, and bake at a low temperature without overlapping slices.
- → Can I use a mandolin to slice zucchini?
Yes, a mandolin is ideal for achieving thin and uniform slices, which contribute to evenly baked and crispy chips.
- → How long can I store zucchini chips?
Store zucchini chips in an airtight container for up to 5 days. Ensure they are completely cool and dry before storing to maintain crispiness.