Zucchini Chips - Crispy, crunchy zucchini chips! Great alternative to potato chips.
These Zucchini Chips actually started out with one of those recipes that get passed around on Facebook. You know the ones. Recipes that everybody shares over and over, you have no idea where they came from, they look really good, but you just don't know whether they'll truly work. Yeah, those recipes.
I kept seeing this recipe for Zucchini Chips being passed around and I just had to give it a try.
So, you ask, did the original recipe as posted on Facebook work? Nope. Not even close.
The first batch burned to a crisp. The second batch was soggy. But, I knew it had the potential to work, so I kept playing with it until I got it right!
These chips are so light and crispy, you just might mistake them for a potato chip. The best thing about them? They'll help you use up some of that flood of garden zucchini! Plus they go really well with drinks.
I do hope you enjoy this one. It's easy but does require some patience and attention during the first phase of cooking. Let me know what you think.
Crispy, crunchy zucchini chips! Great alternative to potato chips. Click To Tweet
How to Make Zucchini Chips
Slice the zucchini
Preheat the oven to 450 degrees. Line two baking sheets with parchment paper.
Thinly slice the zucchini with a knife or mandolin. I used a mandolin to get really thin slices. My mandolin has three settings (1, 2, and 3) and I used setting #3. If you do use a mandolin, be sure to use the finger guard. Those things are basically razor blades with a handle, you know, so take precautions!
Toss with oil and spices
In a large bowl, combine the oil, salt, pepper, onion powder, and paprika. Stir to combine.
Add the zucchini slices to the bowl and toss so that each slice is coated with the seasoned oil. Actually, you have to do a little more than just toss the slices. You do have to work at it to get each slice coated. They just naturally want to stick together so you have to coax them a bit, separating the slices and rubbing them with the oil. Just be gentle and don't break the slices into pieces.
Place slices on baking sheets and cook
Place the zucchini slices on the prepared baking sheets. You don't have to space them very far apart since they're going to shrink up while they cook.
Bake for 8-15 minutes watching very closely. Don't walk away during this time. When the zucchini starts to show some brown spots immediately remove from the oven and set aside.
NOTE: This is the tricky part of the recipe. The baking time is going to vary wildly depending on how thickly you sliced your zucchini, how much moisture is in the zucchini, how humid the day is, and the alignment of the planets around the sun :-)
Seriously, it can take anywhere from 8 to 15 minutes, but be aware that once they start to brown, they will go from beautifully golden to BURNED in about 30 seconds. Watch them like a hawk.
Reduce the oven temperature to 180-200 degrees.
When the oven has reached the lower temperature setting, return the zucchini to the oven and cook for an additional 20-60 minutes or until the slices are crispy. Again, the cooking time will vary but they won't likely burn during this part of the cooking.
Keep checking every 10 minutes or so and when the thickest slices are crispy, they're done!
Remove from the oven and cool.
Enjoy!
Related Posts on Never Enough Thyme:
chip recipes From Other Bloggers:
- Homemade Apple Chips from The Italian Dish
- Baked Butternut Squash Chips from A Couple Cooks
- Smoky BBQ Potato Chips from Leite's Culinaria
- Baked Beet Chips from A Cozy Kitchen
- Kale Chips from Gimme Some Oven
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Zucchini Chips
Ingredients
- 1 medium zucchini washed and dried
- 1 tblsp. olive oil
- Scant ½ tsp. kosher salt
- ½ tsp. black pepper
- ¼ tsp. onion powder
- ½ tsp. paprika
Instructions
- Preheat the oven to 450 degrees. Line two baking sheets with parchment paper.
- Thinly slice the zucchini with a knife or mandolin.
- In a large bowl, combine the oil, salt, pepper, onion powder, and paprika. Stir to combine.
- 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.
Video
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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Karin
I had to quadruple the oil mixture to get them all coated. Anyone else?
Lisa Sciacca
Even though they shrunk, I loved them. Will the keep?
Lana Stuart
Yes, they do shrink. Zucchini are over 90% water so any time you dry them out and evaporate the water, they definitely become smaller. Glad you liked them.
T Ervin
I made these today and used 3 zucchini and they shrunk so bad I ended up with just a hand full. I didn’t add any salt. How do you keep them from shrinking so bad?
Lana Stuart
Yes, they do shrink. The more moisture any vegetable contains, the more it will shrink when dried.
Angie
Thanks for sharing your recipe. Can this be done in a dehydrator?
Lana Stuart
Probably. I don't own a dehydrator so I haven't tested the recipe in one.
Lori
Easy to make it. Thanks for sharing. I will try it this weekend
Laura
SOOO good...and (almost) guilt free...I added a little Italian Dressing for more flavor...great idea!
Erika
Great recipe! Made a big batch for a family gathering and everyone raved. Delicious!
Jen
Just tried these with a medium to large yellow squash that I accidentally broke the stem off today when I picked it from the garden. It was a good opportunity to try this chip recipe! This is the fourth recipe I've tried, and FINALLY -- it's a winner! So excited! Based on my experiences with the other recipes, I decided to change yours up just slightly - instead of coating with the seasoned olive oil, I lightly sprayed the parchment paper with spray oil, put the slices on, then I drizzled pinches of the seasoning over the slices, followed by another light spray oil coating. This recipe is outstanding! Thank you!
Lana Stuart
I'm so glad you enjoyed it, Jen!