Description
Crispy zucchini chips are a healthy and satisfying alternative to traditional chips. They’re baked, not fried, and perfect for snacking.
Ingredients
- 2 medium zucchinis
- 1–2 tablespoons olive oil (or avocado oil)
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- ¼ teaspoon black pepper
- Grated parmesan (optional)
Instructions
- Preheat the oven to 250°F (120°C).
- Wash and slice the zucchini into thin rounds, about 1/8 inch thick.
- Lay slices on a paper towel, sprinkle lightly with salt, let sit for 10 minutes, then blot with another towel.
- Toss slices in olive oil and season with salt, garlic powder, smoked paprika, black pepper, and parmesan if using.
- Arrange slices in a single layer on a parchment-lined baking sheet without overlapping.
- Bake for 1.5 to 2 hours, flipping halfway through, until crisp and golden.
- Cool for 5 minutes before serving.
Notes
- Add cayenne pepper for a spicy version.
- Try dried herbs like thyme or oregano for variation.
- Use plant-based cheese or nutritional yeast for a vegan option.
- Store in an airtight container and re-crisp in the oven if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 2g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
