Crispy Zucchini Chips (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 medium zucchinis
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1–2 tablespoons olive oil or avocado oil
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½ teaspoon sea salt
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½ teaspoon garlic powder
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½ teaspoon smoked paprika (optional)
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¼ teaspoon black pepper
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Grated parmesan (optional)
# Instructions:
01 -
Preheat your oven to 250°F (120°C). This low temperature helps the zucchini slices to slowly dehydrate and crisp up without burning. Ensure even baking for a perfect crunch.
02 -
Wash and dry your zucchinis thoroughly. Slice them into thin rounds using a sharp knife or mandolin, aiming for about 1/8-inch thickness. Consistent slices help ensure even baking.
03 -
Lay zucchini slices on a paper towel, sprinkle lightly with salt, and let sit for 10 minutes. Salt draws out moisture. Pat slices gently with another paper towel to soak up excess water.
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In a large bowl, toss zucchini slices with olive oil until evenly coated. Add salt, garlic powder, smoked paprika, black pepper, and grated parmesan if desired. Toss again to mix seasonings.
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Line a baking sheet with parchment paper. Arrange zucchini slices in a single layer, avoiding overlap. Bake at 250°F (120°C) for 1.5 to 2 hours, flipping halfway through, to allow even crisping.
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After about 90 minutes, check your chips. They should be golden brown and crispy. If still soft, continue baking. Once done, remove from the oven and cool for 5 minutes to firm up.
# Notes:
01 -
Removing excess moisture from zucchini slices is essential for achieving the desired crispiness.