Crispy Zucchini Chips (Print Version)
# Ingredients:
→ Main Components
01 -
About 1 pound (2 medium-sized) zucchini
02 -
Spray cooking oil (olive-based)
→ Flavors and Toppings
03 -
Divided kosher salt (¾ teaspoon total)
04 -
½ teaspoon garlic powder
05 -
¼ teaspoon freshly ground pepper
06 -
¼ cup parmesan, finely grated (not shredded)
# Instructions:
01 -
Warm your oven to 425°F. Use parchment that can handle high temperatures to line a rimmed baking pan, then lightly coat it with olive spray.
02 -
Slice the zucchini thinly, about ⅛ inch thick. Sprinkle ½ teaspoon of salt on the slices and leave them to drain in a colander for half an hour.
03 -
Rinse the slices to remove extra salt. Use paper towels to make sure they’re completely dry.
04 -
Put zucchini slices in one layer on the prepared pan, spritz the tops with olive spray, and cook for 15 minutes.
05 -
Pull the zucchini out of the oven. Add the rest of the salt, the garlic powder, pepper, and parmesan on top. No need to flip them.
06 -
Pop them back in the oven and cook for 15-20 extra minutes until golden and crunchy. Take out any pieces that finish faster.
# Notes:
01 -
Letting the zucchini sit with salt is key if you want them to turn crunchy.
02 -
Ovens vary, so start checking after 10 minutes of baking and adjust as needed.
03 -
Pull out individual chips as they get crisp—their cooking times aren’t all the same.
04 -
Store leftovers for 2-3 days max. They’ll soften but crisp up again if warmed at 350°F for 10 minutes.