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Crispy Baked Zucchini Chips

Featured in Vegetable and Grain Sides.

These Crispy Baked Zucchini Chips transform fresh zucchini into crunchy, savory chips through a careful preparation process. The key is salting the thin zucchini slices first to draw out excess moisture, ensuring maximum crispiness when baked. Seasoned with garlic powder and topped with grated Parmesan cheese, these chips develop a golden-brown crust in the oven while staying tender inside. The result is a healthier alternative to potato chips that's both low-carb and gluten-free, perfect as a snack or side dish.
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Updated on Sat, 11 Jan 2025 15:29:31 GMT
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Transform ordinary zucchini into crispy, irresistible chips that satisfy your snack cravings while keeping things wholesome and nutritious. These baked treats deliver all the satisfaction of traditional chips with a fraction of the calories, making them perfect for guilt-free snacking or as an elegant side dish.

After countless batches testing different techniques, I've discovered that patience in preparation makes all the difference. My family now requests these instead of store-bought chips, especially during summer when zucchini is at its peak.

Essential Ingredients Selection

  • Zucchini: Choose firm, medium-sized ones for best results
  • Olive oil spray: Provides even coating without excess oil
  • Kosher salt: The coarse texture works better than table salt
  • Parmesan cheese: Use finely grated for best adherence
  • Garlic powder: Adds savory depth without burning
  • Black pepper: Fresh ground provides the best flavor

Detailed Step-by-Step Instructions

Moisture Removal Process:
Slice zucchini uniformly thin, arrange in colander in single layer, sprinkle with salt evenly, let drain full 30 minutes, pat completely dry with towels.
Oven Preparation:
Position rack in center, preheat fully to 425°F, line baking sheet carefully, spray parchment thoroughly, allow oven to heat completely.
Initial Bake:
Arrange slices without overlapping, spray lightly with oil, watch for initial browning, remove any early-done pieces, continue baking others.
Final Seasoning:
Add seasonings while hot, sprinkle cheese evenly, return to oven promptly, monitor closely for browning, remove when perfectly crisp.
Cooling Process:
Let rest on baking sheet, transfer to cooling rack, allow to crisp further, season additionally if needed.
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Crispy Parmesan Zucchini | quickierecipe.com

These chips were born from my desire to create healthy snacks during gardening season when zucchini is abundant.

Temperature Control

The key to achieving perfect crispiness lies in proper temperature management. Through extensive testing, I've found that a fully preheated 425°F oven is crucial. Too low, and the zucchini steams instead of crisping; too high, and they burn before drying properly.

Storage Solutions

While best enjoyed fresh, these chips can be stored successfully. I've discovered that placing them in a paper bag inside an airtight container helps maintain crispiness longer than plastic bags alone. If they soften, a quick 10-minute reheat at 350°F brings back their crunch.

Seasoning Variations

Over time, I've experimented with different flavor combinations. Italian seasoning and red pepper flakes create a spicy twist, while nutritional yeast offers a dairy-free cheesy option. My children's favorite version includes a pinch of ranch seasoning powder.

Serving Suggestions

These zucchini chips shine as both a snack and side dish. They're perfect alongside sandwiches, excellent for dipping in marinara sauce, and make an elegant appetizer when entertaining. During summer, I serve them with fresh tomato salsa.

Troubleshooting Tips

If your chips aren't crisping properly, it's usually due to excess moisture. I've learned to be extra thorough with the drying process, sometimes even using a salad spinner after patting them dry with towels.

Size Matters

Consistency in slicing is crucial for even cooking. I recommend using a mandoline slicer for uniform thickness, though a steady hand with a sharp knife can work just as well.

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Crispy Baked Zucchini Chips | quickierecipe.com

These zucchini chips have revolutionized healthy snacking in my household. The transformation from humble vegetable to crispy delight never fails to impress guests, and knowing they're nutritious makes them even more satisfying. Whether you're looking for a healthy snack alternative or an elegant appetizer, these chips deliver both nutrition and satisfaction in every bite.

Frequently Asked Questions

→ Why do I need to salt the zucchini first?
Salting draws out excess moisture, which is essential for achieving crispy chips rather than soggy ones.
→ How thin should I slice the zucchini?
Slice them about ⅛-inch thick - uniformly thin slices are key for even cooking and crispiness.
→ Why aren't my chips getting crispy?
They might need more time in the oven, or the zucchini slices might have been too thick or not properly dried after salting.
→ Can I make these ahead of time?
While they can be stored for 2-3 days, they're best enjoyed fresh as they lose crispiness over time.
→ Can I use different seasonings?
Yes, you can customize the seasonings while keeping the basic preparation method the same.

Crispy Baked Zucchini Chips

Thinly sliced zucchini baked until crispy and seasoned with Parmesan cheese and spices.

Prep Time
40 Minutes
Cook Time
30 Minutes
Total Time
70 Minutes
By: Meryem

Category: Side Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

→ Base Ingredients

01 Medium zucchini (2, about 1 pound total)
02 Olive oil spray

→ Seasonings

03 Kosher salt (¾ teaspoon, divided)
04 Garlic powder (½ teaspoon)
05 Black pepper (¼ teaspoon)
06 Grated parmesan cheese (¼ cup, not shredded)

Instructions

Step 01

Preheat oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper and coat with olive oil spray

Step 02

Slice zucchini into ⅛-inch-thick rounds, sprinkle with ½ teaspoon kosher salt, and let drain in a colander for 30 minutes

Step 03

Rinse salted zucchini slices and thoroughly blot dry with paper towels

Step 04

Arrange zucchini in single layer on prepared sheet, spray with olive oil, and bake for 15 minutes

Step 05

Remove from oven and sprinkle with remaining salt, pepper, garlic powder, and parmesan (no need to flip)

Step 06

Return to oven and bake 15-20 more minutes until browned and crisp, removing pieces as they become done

Notes

  1. Don't skip the salting step - it's crucial for achieving crispiness
  2. Oven temperatures vary, so start checking at 10 minutes and adjust timing accordingly
  3. Remove chips as they become crispy - they won't all be done at the same time
  4. Leftovers can be stored for 2-3 days but will lose crispiness; reheat at 350°F for 10 minutes to crisp up

Tools You'll Need

  • Rimmed baking sheet
  • High-heat-resistant parchment paper
  • Colander
  • Paper towels

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (parmesan cheese)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 106
  • Total Fat: 9 g
  • Total Carbohydrate: 5 g
  • Protein: 3 g