Zucchini Chips – Baked and All-Dressed!
Craving crispy, salty potato chips but looking for something healthier? These homemade zucchini chips are baked with heart healthy olive oil and feature high fibre, low calorie zucchini! This snack is a great way to get your veggies.
Do you love All Dressed Chips? Well these zucchini chips have the same flavour profile to keep you coming back for more without guilt.
I’ve tried this recipe a few times and before ended up with soggy chips. The secret to making these crisp and golden is using paper towels and a pinch of salt to help draw out the moisture. Zucchini is mostly water, so this won’t work unless you squeeze some of that water out!
Hope you enjoy this tasty snack that will kick those salt and crunchiness cravings to the curb.
Zucchini Chips - Baked and All-Dressed!
Ingredients
- 2 zucchini sliced 1/8" thick
- 1/2 tbsp light olive oil
- 1/4 tsp salt (or to taste)
- 2 tsp garlic powder
- 1 tsp chili powder
- 1 tsp onion powder
Instructions
- Preheat the oven to 235 degrees F (110 degrees C). Slice the zucchini into 1/8" slices using a mandolin or sharp knife. Try to make the slices the same thickness for even cooking time.
- Put the slices on paper towels in a single layer. Sprinkle with a pinch of salt and cover with another layer of paper towels and a baking sheet. Press down on the baking sheet to squeeze out some of the water.
- Line your baking sheets with parchment paper and spread out the zucchini slices in a single layer. Brush with olive oil and sprinkle on half of the seasonings. Flip and repeat the brushing and sprinkling on the other side.
- Bake for 1 1/2 - 2 hours until golden and crispy. Lay the zucchini chips on fresh paper towels to cool and to draw out any water or excess oil. Enjoy right away (how could you not) or store in an air-tight bag or container.
Notes
Nutrition
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