Ingredients
Scale
- 2 medium zucchinis, thinly sliced
- 1–2 teaspoons olive oil or avocado oil
- 1/2 teaspoon sea salt (or to taste)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Optional: smoked paprika, grated parmesan, chili flakes, nutritional yeast
Instructions
- Slice zucchini into thin rounds, about 1/8-inch thick. Use a mandoline slicer for even thickness.
- Lay slices on paper towels, sprinkle lightly with salt, and let sit for 10–15 minutes to draw out moisture. Pat dry.
- Place slices in a bowl, drizzle with oil, and toss with garlic powder, pepper, and any additional seasonings.
- Oven Method: Preheat oven to 225°F (107°C). Line baking sheet with parchment paper and arrange slices in a single layer. Bake for 1.5–2 hours, flipping halfway through, until crisp.
- Air Fryer Method: Set air fryer to 350°F (175°C). Arrange slices in a single layer and cook for 8–10 minutes, flipping halfway through. Repeat in batches.
- Let chips cool completely on a wire rack to finish crisping before storing.
Notes
For best results, use firm, medium zucchinis and avoid overcrowding the tray. Store chips in a dry, airtight container with a silica packet or paper towel to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (air fryer) to 2 hours (oven)
- Category: Snacks
- Method: Oven or Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg