Ingredients
Scale
- 2 medium zucchinis (6–8 inches long)
- Salt (for drawing moisture)
- Olive oil spray or light drizzle
- Optional seasonings: sea salt, black pepper, garlic powder, grated parmesan, paprika, chili powder, lime zest, ranch or BBQ seasoning
Instructions
- Preheat oven to 225°F (110°C).
- Slice zucchinis into 1/8″ thick rounds using a mandoline or sharp knife.
- Place slices on paper towels, sprinkle with salt, and let sit for 15–20 minutes to draw out moisture.
- Pat dry with another paper towel to remove excess water.
- Line a baking sheet with parchment paper and arrange zucchini slices in a single layer without overlapping.
- Lightly spray or toss slices with olive oil.
- Bake for 90–100 minutes, flipping chips halfway through.
- Optionally broil on low for 1 minute for extra crunch—watch carefully to prevent burning.
- Season with your chosen spices halfway through baking for maximum flavor adhesion.
- Let chips cool completely before storing in an airtight container with a paper towel inside.
- To re-crisp, place in 250°F oven for 8–10 minutes on a dry baking sheet.
Notes
Use fresh, firm zucchini for best results. Avoid thick slices and excess oil. Chips are best eaten within 2–3 days. Store in glass containers with paper towels or a silica packet to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 2g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg