Prep Time: 10 mins | Cook Time: 2 hrs | Total Time: 2 hrs 10 mins | Servings: 50 chips
These oven-baked zucchini chips are super addictive! These chips are crispy, thin, and irresistible! If you are looking for a new recipe to try and another awesome way to use up zucchini, this recipe is a must-try! These oven-baked zucchini chips are great to pair with any dips. Some of my favorites are beet hummus and homemade Tzatziki dip. To ensure the best results, make sure to cut the zucchini thinly and in uniform slices. I suggest using less salt as the zucchini slices will shrink once baked. And do not rush the zucchini! Let them cool completely in the pan before serving.
INGREDIENTS
2 tbsp olive oil
Kosher salt
1 large zucchini
How to make Easy Oven-Baked Zucchini Chips
Step 1: Prepare the oven. Preheat it to 225 degrees F. Using silicone baking mats or parchment paper, line two large baking sheets (for this recipe, I used two 17-inch baking sheets).
Step 2: Using a mandolin, slice the zucchini.
Step 3: On a sheet of paper towels, place the zucchini slices. On top, place another sheet of paper towel. Press on the zucchini to draw out the liquid.
Step 4: On the prepared baking sheet, tightly line up the slices of zucchini in one straight line. Ensure the slices do not overlap each other.
Step 5: Pour the olive oil into a small bowl. On each zucchini slice, brush the olive oil using a pastry brush.
Step 6: Throughout the baking sheet, sprinkle salt, making sure not to over-season.
Step 7: Place in the preheated oven and bake for about 2 hours or so until the zucchini slices begin to brown and crisp up.
Step 8: Remove from the oven when done and allow the zucchini chips to cool before serving. You can also store them in an airtight container for up to 3 days. Enjoy!
NUTRITION FACTS:
Serving: 10 CHIPS | Calories: 54 KCAL | Carbohydrates: 1 G | Fat: 5 G | Sugar: 1 G