Easy Oven-Baked Zucchini Chips For Our Chip Cravings
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jphillips0276
Posts: 9 Member
Easy Oven-Baked Zucchini Chips
Thin, crispy, and irresistible! These zucchini chips are a great way to use up all that zucchini in your garden!
4.85 from 32 votes
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 50 chips
Author: Julie Chiou
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INGREDIENTS
½
1x
2x
3x
▢1 large zucchini
▢2 tablespoon olive oil
▢Kosher salt
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
EQUIPMENT
Large rimmed baking sheet
Mandolin slicer
Cook Mode
(toggling this on will prevent your screen from going dark)
INSTRUCTIONS
Preheat oven to 225 °F. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it’ll cook a bit faster.
Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it’s better to use less salt initially because the slices will shrink; so if you over-season, it’ll be way too salty! You can always add more later.
Bake for 2+ hours until they start to brown and aren’t soggy and are crisp.
Let cool before removing and serving.
Keep in an airtight container for no more than 3 days.
RECIPE NOTES
How to store: Keep zucchini chips in an airtight container at room temperature for no more than 3 days.
NUTRITION FACTS
Serving: 10 CHIPS | Calories: 54 KCAL | Carbohydrates: 1 G | Fat: 5 G | Sugar: 1 G
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Course: SnackCuisine: AmericanKeyword: baked zucchini chips, zucchini chips oven, zucchini crisps
Thin, crispy, and irresistible! These zucchini chips are a great way to use up all that zucchini in your garden!
4.85 from 32 votes
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 50 chips
Author: Julie Chiou
Save Rate Text Print
INGREDIENTS
½
1x
2x
3x
▢1 large zucchini
▢2 tablespoon olive oil
▢Kosher salt
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
EQUIPMENT
Large rimmed baking sheet
Mandolin slicer
Cook Mode
(toggling this on will prevent your screen from going dark)
INSTRUCTIONS
Preheat oven to 225 °F. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it’ll cook a bit faster.
Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it’s better to use less salt initially because the slices will shrink; so if you over-season, it’ll be way too salty! You can always add more later.
Bake for 2+ hours until they start to brown and aren’t soggy and are crisp.
Let cool before removing and serving.
Keep in an airtight container for no more than 3 days.
RECIPE NOTES
How to store: Keep zucchini chips in an airtight container at room temperature for no more than 3 days.
NUTRITION FACTS
Serving: 10 CHIPS | Calories: 54 KCAL | Carbohydrates: 1 G | Fat: 5 G | Sugar: 1 G
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Course: SnackCuisine: AmericanKeyword: baked zucchini chips, zucchini chips oven, zucchini crisps
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