Crispy Zucchini Chips

Turn plain zucchini into crunchy, mouthwatering chips that hit your snack spot while staying healthy and good for you. These oven-baked goodies give you all the fun of regular chips with way fewer calories, so they're great for snacking without guilt or serving as a fancy side.

I've made tons of batches trying different methods, and I've found that taking your time during prep really makes these special. My family now asks for these instead of buying chips from the store, especially when zucchini's growing like crazy in summer.

Crucial Ingredient Breakdown

• Zucchini: Go for medium, firm ones to get the best chips
• Olive oil spray: Helps coat everything evenly without going overboard
• Kosher salt: Works better than regular salt with its bigger grains
• Parmesan cheese: Get the super fine stuff so it sticks properly
• Garlic powder: Adds a nice rich taste without burning up
• Black pepper: Grind it fresh for the tastiest results

Simple Step-by-Step Guide

Getting the Water Out:

Cut zucchini into same-size thin slices, put them in one layer in a strainer, add salt all over, wait a full half hour, then pat them totally dry with towels.

Getting the Oven Ready:

Put your rack in the middle, heat to 425°F completely, line your baking tray carefully, spray the paper well, make sure the oven's fully hot.

First Cooking Stage:

Lay slices so they don't touch, lightly spray with oil, keep an eye out for any browning early on, take out any that finish quick, keep cooking the rest.

Adding Flavors:

Put seasonings on while they're still hot, scatter cheese evenly, put back in oven right away, watch closely for browning, take out when they're just right and crispy.

Letting Them Set:

Keep them on the baking sheet at first, then move to a wire rack, let them get even crispier as they cool, add more seasoning if needed.

Pin it

I came up with these chips when I wanted healthy snacks during growing season when my garden gives me way too much zucchini.

Mastering Heat Settings

Getting that perfect crunch comes down to nailing the temperature. After lots of testing, I've found you really need that fully heated 425°F oven. Too cool and your zucchini just gets soggy instead of crisp; too hot and they'll burn before they dry out properly.

Keeping Them Fresh

They're best right after making, but you can store them pretty well too. I've found that putting them in a paper bag first, then into an airtight container keeps them crunchier longer than just using plastic bags. If they go soft, warming them at 350°F for about 10 minutes brings the crunch back.

Mix Up The Flavors

I've tried loads of different flavor combos over time. Mix in some Italian herbs and red pepper flakes for a kick, or try nutritional yeast if you want that cheesy taste without dairy. My kids love when I sprinkle in a bit of ranch powder mix.

Ways To Enjoy Them

These zucchini chips work great as snacks or side dishes. They're fantastic with sandwiches, really good dipped in tomato sauce, and make a pretty impressive starter when you have friends over. In summer, I like to serve them with fresh tomato salsa on the side.

Fixing Common Problems

If your chips aren't getting crispy, it's almost always because there's too much water left in them. I've learned to be super thorough when drying them - sometimes I even use my salad spinner after patting them with towels.

Getting The Cut Right

Making sure all your slices are the same thickness is super important for even cooking. I think using a mandoline slicer works best, but you can also do it with a sharp knife if you've got a steady hand.

Pin it

These zucchini chips have changed how we snack in my home. Watching a simple veggie turn into something so crispy and tasty always impresses my guests, and knowing they're good for you makes them taste even better. Whether you want a healthy alternative to chips or something fancy to serve before dinner, these little crunchers deliver great taste and good nutrition in every bite.

Frequently Asked Questions

→ Why should I salt zucchini before baking?

Salting reduces water content so the chips come out crunchy, not soft.

→ How thin should I slice zucchini?

Aim for even slices about ⅛-inch thick for the best consistency.

→ What to do if the chips aren’t crisp?

Bake longer, ensure slices are thin, and dry zucchini well after salting.

→ Can I prep these in advance?

While they keep for a couple of days, they’re crispiest and tastiest when fresh.

→ Can I swap out the spices?

Absolutely, feel free to mix up the seasonings to suit your taste!