Simple Homemade Crispy Zucchini Chips

January 15, 2025

Ready to crunch your way to snack happiness? These simple homemade crispy zucchini chips are an absolute game-changer! Light, perfectly seasoned, and baked to crispy perfection, they’re a healthy snack that’s as satisfying as your favorite bag of chips—just way better! Let’s get cooking!

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Ready to crunch your way to snack happiness? Let me introduce you to your new favorite guilt-free treat: simple homemade crispy zucchini chips! Picture this—a bowl of thinly sliced zucchini rounds, golden and crisp with just a hint of saltiness, literally calling your name. These chips aren’t just a snack; they’re a revelation. And don’t worry, I’m here to make sure they’re as easy and fun to whip up as they are to eat. Whether you’re lounging on your couch watching your favorite show or hosting friends, these zucchini chips are about to steal the show. Let’s dive in!

Simple Homemade Crispy Zucchini Chips Recipe

What makes this recipe shine is its simplicity, yet it packs so much flavor and crunch. The key here is using fresh zucchini, thinly sliced to perfection (channel your inner veggie artist!). A sprinkle of salt, black pepper, and maybe a cheeky pinch of paprika or garlic powder is all you need to take these humble zucchini rounds to snack stardom. And unlike traditional chips, these are baked instead of fried, for a crispy texture that doesn’t weigh you down. Plus, the natural sweetness of zucchini pairs beautifully with the spices, delivering layers of irresistible flavor in every bite. Healthy snacking just leveled up, folks.

Now, drumroll for some insider tips to make your zucchini chips downright dreamy. First, get your slices as thin as possible for maximum crispiness—using a mandoline slicer is your BFF here. Don’t skip the step of patting the zucchini slices dry with a towel; it helps pull out any extra moisture. And one more pro move: line your baking sheet with parchment paper or a silicone mat to prevent sticking. Oh, and be patient—baking low and slow is the secret sauce to achieving that perfect golden crunch. Trust me, your perseverance will be rewarded.

So what are you waiting for? Grab those zucchinis and your favorite dipping sauce, and let’s make magic happen. These crispy zucchini chips are amazing on their own, but if you’re feeling fancy, serve them with a tangy Greek yogurt dip or some spicy hummus. Want to get creative? Add a sprinkle of parmesan or swap the paprika for a dash of chili powder if you like a kick. The possibilities are endless, and once you taste these little crunchy wonders, you’ll never look at zucchini the same way again. Happy snacking!

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Prep Time

15 minutes

Cook Time

120 minutes

Servings

4 servings

Cuisine

American

Ingredients

•2 medium zucchinis, thinly sliced
•1 tablespoon olive oil
•1/2 teaspoon sea salt
•1/4 teaspoon ground black pepper (optional)
•1/4 teaspoon garlic powder (optional)

Instructions

1
Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
2
Using a mandoline slicer or a sharp knife, slice the zucchinis into thin, even rounds.
3
Place the zucchini slices on a clean kitchen towel in a single layer. Blot them with another towel to remove excess moisture.
4
Arrange the zucchini slices on the prepared baking sheets, ensuring they do not overlap for even cooking.
5
Lightly brush both sides of each slice with olive oil.
6
Sprinkle the slices evenly with sea salt, and optionally, ground black pepper or garlic powder for additional flavor.
7
Place the baking sheets in the oven and bake for 1.5 to 2 hours, or until the zucchini slices are crisp and golden.
8
Check the chips regularly toward the end of the baking time to prevent burning.
9
Remove the chips from the oven and let them cool completely before serving.

Nutrition Information

Calories

80 calories

Protein

Carbs

Fat

Frequently Asked Questions

Q: Can I use a different vegetable instead of zucchini?

A: Yes, you can substitute zucchini with other vegetables like yellow squash, eggplant, or sweet potatoes. Keep in mind that the baking time may vary depending on the moisture content and thickness of the slices, so monitor them closely toward the end of the baking process.

Q: How do I prevent the zucchini chips from being soggy?

A: Removing excess moisture is key to achieving crispy chips. After slicing the zucchini, blot both sides with a clean kitchen towel or paper towels to absorb as much moisture as possible. Additionally, ensure the slices are arranged in a single layer on the baking sheet without overlapping, so they cook evenly and crisp up properly.

Q: Can I use a different oil or skip the oil altogether?

A: You can substitute olive oil with other oils like avocado oil, coconut oil, or even a cooking spray for a lighter option. However, skipping the oil entirely may result in chips that are less crispy and flavorful, as the oil helps with browning and enhancing texture.

Q: Why are my zucchini chips burning before they crisp up?

A: Burning can occur if the slices are unevenly cut or too thin. To avoid this, use a mandoline slicer for consistent thickness. Additionally, ensure your oven temperature is accurate by using an oven thermometer, and check the chips frequently in the last 30 minutes of baking to prevent overcooking.

Q: How should I store leftover zucchini chips?

A: Store any leftover zucchini chips in an airtight container at room temperature for up to 2 days. If they lose their crispiness, you can reheat them in the oven at 200°F (93°C) for a few minutes to restore their texture.

Q: Can I add other seasonings or spices to this recipe?

A: Absolutely! Feel free to experiment with seasonings like smoked paprika, chili powder, Italian seasoning, or nutritional yeast for a cheesy flavor. Sprinkle the spices evenly on the slices before baking for the best results.

Q: What are some serving suggestions for these zucchini chips?

A: These zucchini chips make a great snack on their own or can be served with dips like hummus, guacamole, or ranch dressing. They also pair well as a crunchy side dish for sandwiches, burgers, or soups.

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