Crispy Baked Zucchini Chips (Print Version)

# 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:

01 - Preheat oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper and coat with olive oil spray
02 - Slice zucchini into ⅛-inch-thick rounds, sprinkle with ½ teaspoon kosher salt, and let drain in a colander for 30 minutes
03 - Rinse salted zucchini slices and thoroughly blot dry with paper towels
04 - Arrange zucchini in single layer on prepared sheet, spray with olive oil, and bake for 15 minutes
05 - Remove from oven and sprinkle with remaining salt, pepper, garlic powder, and parmesan (no need to flip)
06 - Return to oven and bake 15-20 more minutes until browned and crisp, removing pieces as they become done

# Notes:

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

Back