Crispy Zucchini Chips (Printable)

Thinly sliced zucchini baked to a golden crisp with a blend of seasonings and olive oil.

# What You'll Need:

→ Vegetables

01 - 2 medium zucchinis

→ Seasonings

02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder (optional)
06 - 1/2 teaspoon smoked paprika (optional)

# How to make it:

01 - Set the oven to 225°F and line two large baking sheets with parchment paper.
02 - Wash and dry the zucchinis thoroughly. Using a mandoline or sharp knife, slice them into thin rounds approximately 1/8 inch thick.
03 - Pat the zucchini slices dry with paper towels to remove excess moisture.
04 - In a large bowl, toss the zucchini slices with olive oil, sea salt, black pepper, and optional seasonings until evenly coated.
05 - Lay the slices in a single layer on the prepared baking sheets, ensuring no overlap.
06 - Bake for 1 hour, then rotate the baking sheets and flip each chip. Continue baking for an additional 30 to 40 minutes until golden and crispy.
07 - Allow the chips to cool completely on the baking sheets to enhance crispness.
08 - Serve immediately or store in an airtight container for up to 2 days.

# Recipe Expert Tips:

01 -
  • They actually taste like real food, not sad vegetable impersonators, and they satisfy that chip craving without the guilt.
  • Your oven does almost all the work while you do literally anything else.
  • Somehow these feel fancy enough to serve guests but simple enough to make on a Tuesday afternoon.
02 -
  • The low oven temperature is non-negotiable; high heat makes them burn on the outside and stay soft inside, which defeats the whole purpose.
  • Excess moisture is what separates crispy chips from disappointing rubbery discs, so patting them dry twice might feel obsessive but it absolutely works.
03 -
  • Invest in a mandoline if you make these regularly—consistent thickness means even crisping, and it saves your fingers and your sanity.
  • The low temperature feels like it takes forever, but that's exactly what makes them crispy instead of baked; patience is the real secret ingredient here.
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