Learn how to make crispy, crunchy baked Zucchini Chips in the oven. They're a perfectly seasoned light alternative to potato chips!
Prep Time 5 minutesminutes
Cook Time 50 minutesminutes
Total Time 55 minutesminutes
Servings 2servings
Ingredients
1medium zucchiniwashed and dried
1tablespoonolive oil
½teaspoonkosher salt
½teaspoonblack pepper
¼teaspoononion powder
½teaspoonpaprika
Instructions
Preheat the oven to 450 degrees. Line two baking sheets with parchment paper.
In a large bowl, combine the oil, salt, pepper, onion powder, and paprika. Stir to combine.
Thinly slice the zucchini with a knife or mandolin.
Add the zucchini slices to the bowl and toss well so that each slice is coated with the seasoned oil.
Place the zucchini slices on the prepared baking sheets.
Bake for 8-15 minutes watching very closely. When the zucchini starts to show some brown spots remove from the oven and set aside.
Reduce the oven temperature to 180-200 degrees. Return the zucchini to the oven and cook for an additional 20-40 minutes or until the slices are crispy.
Remove from the oven and cool.
Notes
Slice the zucchini very thin with a sharp knife or, preferably, a mandolin.
Watch the color of the slices very closely during the initial baking time. When they start to show some brown spots, immediately remove them from the oven and set them aside. Finish cooking at the lower temperature for an additional 20-60 minutes or until the slices are crispy. Keep checking every 10 minutes.
Long term storage is not recommended. These chips are best enjoyed the same day.