Hey there, people who love snacks and cooking! Do you want to find a way to make vegetables taste so good that you can’t resist them? We’re going to show you a dish today that will transform the way you nibble forever: Baked Zucchini Chips that are Crispy! Don’t buy chips from the store that are full with hard-to-say chemicals. We’re talking about a snack that tastes great and doesn’t make you feel bad about eating it. It’s prepared from basic, healthy zucchini. Think of small discs that are flawlessly golden and beautifully crisp. They will satisfy your crunchy hunger without weighing you down. You won’t believe how easy they are to create! A great way to get extra veggies into your family’s diet, a healthy snack for the afternoon, or a party appetizer that everyone will love. Get ready to love zucchini all over again!
Why You Will Love These Crispy Baked Zucchini Chips
These aren’t just any vegetable chips; they’re a delicious way to turn plain zucchini into a work of art in the kitchen. Here’s why you’ll always have these in your kitchen:
- Incredible Crunch: When baked just right, they get a delightful crunch that rivals fried treats.
- Good for You and No Guilt: They are a great low-carb, low-calorie, and nutrient-rich choice because they are made using fresh zucchini and very little oil.
- Very Easy to Make: You can make a batch in no time with only a few easy ingredients and steps.
- They taste great on their own or with your preferred herbs and spices added.
- Kids will love these vegetarian chips, even the pickiest eaters!
Ingredients:
- 2 medium zucchinis (approximately 1 pound)
- 1 to 2 tablespoons of olive oil (or avocado oil)
- 1/2 teaspoon of salt (or more if you want)
- 1/4 teaspoon of black pepper (or more to taste)
- You can add garlic powder, onion powder, paprika, Italian seasoning, or nutritional yeast (for a cheese flavor) if you choose.
How to:
- Prepare and Preheat: Set your oven to 400°F (200°C). Put parchment paper on two big baking sheets. This is really important to keep things from sticking and to make sure they crisp up evenly.
- Cut the Zucchini into Pieces: Wash the zucchinis and cut off the ends. You can use a mandoline slicer (which is highly suggested for even thickness) or a sharp knife to cut the zucchinis into extremely thin slices, about 1/16 to 1/8 inch thick. For even baking, everything must be the same!
- Dry Them Off: This is perhaps the most essential step for getting things crispy! Put the slices of zucchini in a single layer on paper towels. Put another layer of paper towels on top and push down gently to get rid of as much moisture as you can. You might have to accomplish this in groups. The drier they grow, the crispier they will get.
- Add Some Flavor: In a medium bowl, mix the zucchini slices that have been wiped dry with olive oil, salt, pepper, and any additional spices you choose. Make sure that each slice has a thin layer on it.
- Prepare to Bake: Put the seasoned zucchini slices in a single layer on the baking sheets that have been prepared. Don’t put them on top of each other; give them room to breathe and get crispy! You might have to use more than one piece of baking paper.
- Bake Till Golden Brown: For 10 to 15 minutes, bake. Then, with tongs or a spatula, carefully turn each slice over. Bake for another 8 to 12 minutes, or until the sides are golden brown and the chips are crunchy. Because they are so thin, they may go from absolutely crisp to burned very rapidly.
- Enjoy and Cool: Take them out of the oven and let them cool on the baking pans for a few minutes. As they cool, they will get even crispier. For the greatest texture, serve right away!
Tips for Making Zucchini Chips That Work!
- Your Friend Is Mandoline: A mandoline slicer is a game-changer for making the thinnest, most even slices. Just be careful and utilize the guard!
- Don’t Crowd the Pan: Too many people will steam the zucchini instead of making it crispy. If you need to, use more than one baking sheet.
- Change the Time It Takes to Bake: The temperature of the oven can change. Check about the 18-minute point and make any necessary changes.
- Ideas for Seasoning: Be creative! If you want a smoky flavor, use smoked paprika; if you want a herby kick, use Italian spice; and if you want a creamy, umami taste, use nutritional yeast (great for vegans!). A little bit of cayenne pepper can offer a lovely, subtle spiciness.
- Suggestions for Serving: You may eat them by themselves or with your favorite dips, such as ranch dressing, hummus, or a spicy aioli. They also make a terrific crunchy topping for bowls or salads.
Questions and Answers
Q1: Why aren’t my zucchini chips getting crunchy?
A: Most of the time, it’s moisture! Make careful to press the zucchini slices extremely dry before adding spices and baking them. Also, try not to stack them on top of each other on the baking pan. If they aren’t burning, putting them in a slightly hotter oven for an extra minute or two can also help.
Q2: Is it possible to make these ahead of time?
A: For the greatest crunch, eat zucchini chips just out of the oven. You can, however, slice them up and let them dry ahead of time. Then, you can keep them in an airtight jar in the fridge for a day. Add oil and spices to them shortly before you bake them.
Q3: Is it okay to use a different oil?
A: Yes, of course! Another great option is avocado oil because it has a high smoke point. Coconut oil can also work, however it can give the food a little bit of coconut flavor. A good extra virgin olive oil is also nice for a stronger flavor.
Food Note: Keep in mind that the nutritional information is just an estimate and will change depending on the size of the zucchinis, the amount of oil, and the spices used. These chips are a healthier option than regular potato chips because they are low in calories and carbs.
I really hope you try these Crispy Baked Zucchini Chips! These are such an easy and delicious way to eat a nutritious snack. Please tell me how yours turned out in the comments below, or tag me in your tasty creations on social media! Enjoy your snacks!