Oven baked zucchini chips are a healthy, crispy alternative to traditional potato chips, offering all the crunch you crave without the guilt. These thinly sliced zucchini rounds are lightly seasoned and baked until golden brown, making them a perfect snack or side dish. The natural sweetness of zucchini shines through, while a touch of olive oil and salt enhances the flavor. Not only are they easy to prepare, but they’re also a great way to enjoy a nutrient-packed, low-carb snack. Whether you’re dipping them in your favorite sauce or enjoying them on their own, zucchini chips are a delightful, wholesome treat.
Ingredients:
- 2 medium zucchinis, thinly sliced
- 1–2 tbsp olive oil
- ½ tsp garlic powder (optional)
- ½ tsp paprika (optional)
- Salt and pepper, to taste
Instructions:
- Preheat the oven: Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper.
- Prepare the zucchini: Using a mandoline or sharp knife, thinly slice the zucchinis into even rounds, about â…› inch thick. The thinner the slices, the crispier the chips will be.
- Season the chips: In a large bowl, toss the zucchini slices with olive oil until they are lightly coated. Sprinkle with garlic powder, paprika, salt, and pepper, then toss again to distribute the seasonings evenly.
- Arrange on the baking sheets: Lay the zucchini slices in a single layer on the prepared baking sheets, ensuring they do not overlap.
- Bake: Place the baking sheets in the oven and bake for 1½ to 2 hours, or until the zucchini slices are crispy and golden. Rotate the trays halfway through baking for even cooking. Keep an eye on them in the last 30 minutes to avoid burning.
- Cool and serve: Remove the zucchini chips from the oven and let them cool on the baking sheets. They will continue to crisp up as they cool. Serve immediately or store in an airtight container for up to a few days.
These oven baked zucchini chips are light, crunchy, and irresistibly snackable—perfect for satisfying your chip cravings in a healthier way!
