Zucchini Chips

If you’re looking for a healthy, low-carb snack that still satisfies your craving for something crunchy and salty, Zucchini Chips are the perfect solution. These crispy veggie chips are made with just a handful of ingredients and baked (or air-fried) to crispy perfection.

They’re a great alternative to store-bought chips, and you can flavor them any way you like—cheesy, spicy, herby, or simply salted. Plus, they’re gluten-free, keto-friendly, and a smart way to use up extra zucchini from the garden.

Ingredients:

• 2 medium zucchini
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• Optional seasonings:
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • 2 tablespoons grated Parmesan cheese (for cheesy chips)

Preparation:

Step 1: Preheat the Oven

• Preheat your oven to 225°F (110°C). Line a large baking sheet with parchment paper or a silicone baking mat. For best results, use two trays to avoid overcrowding.

Step 2: Slice the Zucchini Thin

• Using a mandoline slicer or sharp knife, slice the zucchini into very thin rounds—about 1/8 inch or thinner. The thinner the slice, the crispier the chip.

Step 3: Remove Excess Moisture

• Place zucchini slices between layers of paper towels and press gently to absorb extra moisture. Let them sit for 10 minutes. This step helps prevent soggy chips.

Step 4: Toss with Oil and Seasoning

• Place zucchini slices in a bowl. Add olive oil, salt, pepper, and any additional seasonings. Toss gently to coat all slices evenly.

Step 5: Arrange on Baking Sheet

• Lay the zucchini slices in a single layer on the prepared baking sheet. Do not overlap—crowding will lead to steaming instead of crisping.

Step 6: Bake Low and Slow

• Bake for 1.5 to 2 hours, flipping once halfway through. Keep an eye on them toward the end—they go from crisp to burnt quickly. They’re done when golden and firm to the touch.

Step 7: Cool

• Let chips cool on the baking sheet for 5–10 minutes. They’ll crisp up even more as they cool. Serve right away or store once fully cooled.

Variation:

• Spicy Chips: Add cayenne pepper or chili powder.
• Cheesy Chips: Toss with Parmesan or nutritional yeast before baking.
• Ranch Flavor: Mix in dried dill, onion powder, and garlic powder.
• Salt & Vinegar: Soak slices in vinegar before seasoning and baking.

Serving Suggestions:

• As a snack: Perfect for dipping in hummus, guacamole, or tzatziki.
• On top of salads: Add crunch to leafy greens.
• With lunch: A healthy chip alternative beside sandwiches or wraps.
• Party platter: Serve with a variety of dips as a guilt-free option.

Tips:

• Use a mandoline for even, thin slices.
• Rotate the baking sheet halfway through for even cooking.
• Chips crisp best on parchment or silicone—not foil.
• Store in an airtight container with a paper towel to absorb moisture.

⏱️ Time Overview:

• Prep Time: 15 minutes
• Cooking Time: 1.5–2 hours
• Total Time: ~2 hours

🍽️ Nutritional Information (per serving, approx. 4 servings):

• Calories: ~60
• Protein: ~2g
• Carbohydrates: ~4g
• Fat: ~4g
• Sodium: ~150mg
• Fiber: ~1g
• Sugar: ~2g

Varies depending on oil and seasonings used.

Conclusion:

Zucchini Chips are a fun, healthy, and customizable snack you can feel good about. Whether you’re meal-prepping for the week or looking for a crunchy, salty bite without guilt, these veggie chips are sure to satisfy.

Light, crispy, and so easy to flavor your way, zucchini chips might just become your new favorite homemade snack