Crispy Baked Zucchini Chips Recipe: Golden Garden Delights

Zucchini transforms into a crunchy, addictive snack with these irresistible baked zucchini chips that will make you forget all about potato chips.

Summer’s bounty comes alive in this simple yet remarkable recipe that delivers maximum flavor with minimal effort.

Every thin slice becomes a crispy delight when seasoned and baked to perfective golden perfection.

The secret lies in creating the perfect thickness and strategic seasoning that makes these chips utterly munchable.

Salt, pepper, and a touch of parmesan cheese elevate these veggie chips from ordinary to extraordinary.

These zucchini chips offer a healthier alternative to traditional fried snacks, packed with nutrients and incredibly satisfying crunch.

Each batch promises a guilt-free indulgence that will have everyone reaching for more.

Prepare to be amazed by how quickly these chips disappear from the serving plate.

How to Keep Zucchini Chips Crunchy After Baking

• Store cooled zucchini chips in an airtight container lined with paper towels to absorb moisture. Keep in the refrigerator for up to 3 days, maintaining crispness by separating layers with parchment paper.
• Restore crunchiness by spreading chips on a baking sheet and warming at 350°F for 3-5 minutes. Watch carefully to prevent burning and ensure even heating.
• Quickly crisp up chips in the air fryer at 350°F for 2-3 minutes. Shake basket halfway through to guarantee uniform reheating and restore original texture.
• Skip microwave reheating, as it will make chips soggy and destroy their crispy texture. Stick to oven or air fryer methods for best results.

FAQs

• Why do I need to salt the zucchini before baking?

Salting helps draw out excess moisture from the zucchini, which prevents soggy chips and ensures a crispy texture. The salt pulls water out through osmosis, allowing the zucchini to become crunchier during baking.

• Can I use other types of cheese instead of parmesan?

Yes, you can substitute parmesan with other hard cheeses like pecorino romano or asiago. These cheeses will provide similar flavor and crispy results when baked.

• How thin should I slice the zucchini?

Slice the zucchini into 1/8-inch thick rounds. This thickness allows the zucchini to crisp up evenly and create a chip-like texture without becoming too fragile or breaking apart during baking.

What’s Special About Crispy Baked Zucchini Chips

• Transform boring vegetables into a crunchy, irresistible treat that makes healthy eating fun and delicious.
• Achieve restaurant-quality zucchini chips with minimal ingredients and basic kitchen skills, perfect for novice cooks wanting to impress.
• Experiment with different seasonings like herbs, spices, or cheese to create a personalized snack that suits your taste preferences and keeps things exciting.
• Enjoy a low-calorie, nutrient-packed alternative to traditional potato chips that satisfies crispy cravings without guilt.

Zucchini Chips: Ingredient List

• Zucchini: A fresh, green vegetable that serves as the primary base for creating crispy, healthy chips.

• Kosher Salt, Black Pepper, Garlic Powder: These spices will enhance the flavor profile of the zucchini chips and provide a savory taste.
• Parmesan Cheese: A classic, sharp cheese that adds a delicious, tangy finish to the crispy zucchini slices.

• Olive Oil Spray: A light cooking spray that helps the zucchini slices become crisp and prevents sticking to the baking sheet.
• Parchment Paper: A high-heat-resistant paper that ensures easy cooking and clean removal of the zucchini chips from the baking sheet.

All the Tools Needed for Baking Zucchini Chips

• Baking sheet: Rimmed and high-heat-resistant for even cooking.
• Parchment paper: Essential for preventing sticking and easy cleanup.
• Colander: Used to drain excess moisture from zucchini slices.
• Paper towels: Perfect for blotting zucchini dry.
• Knife: Sharp for slicing zucchini into thin, uniform rounds.
• Olive oil spray: Helps create crispy texture and prevents burning.
• Measuring spoons: Precise for adding salt and seasonings.
• Cheese grater: Needed to grate fresh parmesan cheese.

Baking Crispy Zucchini Chips – How-To Guide

Step 1: Prepare Baking Surface

Set your oven to roast at 425°F.

Cover a rimmed baking sheet with parchment paper and lightly coat with olive oil spray to prevent sticking.

Step 2: Slice Zucchini Perfectly

Using a sharp knife, cut zucchinis into ultra-thin rounds, ensuring each slice is approximately 1/8 inch thick for maximum crispiness.

Step 3: Draw Out Moisture

Sprinkle zucchini slices with kosher salt and let them rest in a colander for half an hour.

This technique helps remove excess water, ensuring a crunchy final result.

Rinse slices and thoroughly pat dry with paper towels.

Step 4: First Baking Round

Arrange zucchini rounds in a single layer on the prepared baking sheet.

Mist generously with olive oil spray.

Slide the sheet into the preheated oven and bake for 15 minutes.

Step 5: Add Flavor Boosters

• Remaining kosher salt
• Freshly ground black pepper
• Garlic powder
• Grated parmesan cheese

Step 6: Final Crisp Session

Return the pan to the oven and continue baking until zucchini chips turn golden brown and achieve a satisfying crunch, approximately 15-20 minutes.

Watch carefully to prevent burning.

Tips for Perfectly Crisp Zucchini Chips

• Pat zucchini slices completely dry after salting to ensure maximum crispiness and prevent soggy chips.
• Use a mandoline or sharp knife to create uniform 1/8-inch slices for even baking and consistent crunchiness.
• Space zucchini slices without overlapping to allow hot air circulation and prevent steaming during baking.
• Swap parmesan for nutritional yeast to make the recipe dairy-free or try different herbs like oregano or thyme for varied flavor profiles.
• Keep leftover chips in an airtight container at room temperature for up to 2 days to maintain their crisp texture.

Zucchini Chips: Flavor and Texture Variations

• Spicy Zucchini Chips: Replace parmesan with nutritional yeast and add cayenne pepper for a vegan, spicy version.
• Air Fryer Zucchini Chips: Use an air fryer at 390F for 12-15 minutes, creating a faster cooking method with similar crispy results.
• Keto-Friendly Herb Chips: Substitute parmesan with almond flour, add dried thyme and rosemary for a low-carb alternative that maintains crunch.
• Mediterranean Zucchini Chips: Sprinkle za'atar seasoning and crumbled feta cheese instead of traditional seasonings for a Middle Eastern flavor profile.

Ideas for Serving Up Zucchini Chips

• Dip Delight: Serve these crispy zucchini chips with ranch, marinara, or tzatziki sauce for a tangy and creamy accompaniment that enhances their savory flavor.
• Salad Topper: Crush the chips into smaller pieces and sprinkle over green salads for an unexpected crunch that adds texture and a delicious parmesan kick.
• Appetizer Platter: Arrange the zucchini chips on a beautiful wooden board with other finger foods like olives, cheese cubes, and cured meats for an elegant party spread that will impress guests.
• Snack On-The-Go: Pack these chips in a small container for a healthy, low-carb alternative to traditional potato chips that can be enjoyed during work breaks or afternoon snacking.

Crispy Baked Zucchini Chips Recipe

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4.7 from 9 reviews

• Total Time: 1 hour 15 minutes
• Yield: 4 1x

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Description

Homemade crispy baked zucchini chips elevate summer garden produce into a crunchy snack sensation. Mediterranean-inspired seasonings and simple techniques create delightful golden chips you can enjoy as a healthy alternative to potato chips.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 medium zucchinis (approximately 1 pound or 454 grams)

Seasoning Ingredients:

• 3/4 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Finishing Ingredient:

• 1/4 cup grated parmesan cheese

Preparation Ingredient:

• Olive oil spray

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Instructions

1. Prepare the oven by heating to 425°F and line a rimmed baking sheet with parchment paper, lightly misting with olive oil spray to ensure even coating and prevent sticking.
2. Using a sharp mandoline or knife, create uniform 1/8-inch thick zucchini rounds, ensuring consistent slicing for even cooking.
3. Distribute kosher salt over zucchini slices and allow them to rest in a colander for 30 minutes, enabling excess moisture to drain and preventing soggy chips.
4. Gently pat zucchini rounds dry with paper towels, removing all surface moisture to guarantee maximum crispiness during baking.
5. Arrange zucchini slices in a single layer without overlapping on the prepared baking sheet, then lightly mist with olive oil spray to promote golden browning.
6. Bake for 15 minutes, monitoring closely to prevent burning and ensure even dehydration of the zucchini rounds.
7. Remove from oven and generously season with remaining salt, black pepper, garlic powder, and grated parmesan cheese for enhanced flavor profile.
8. Return to oven and continue baking for an additional 15-20 minutes until edges are crisp and golden brown, watching carefully to prevent burning.
9. Remove from oven and let chips cool on the baking sheet for 5 minutes to achieve maximum crunchiness before serving.

Notes

• Pat zucchini slices thoroughly to remove excess moisture, ensuring maximum crispiness and preventing soggy chips.
• Use a mandoline slicer for uniform, ultra-thin slices that crisp evenly and look professionally prepared.
• Experiment with different herb and spice combinations like smoked paprika, Italian seasoning, or nutritional yeast for varied flavor profiles.
• For low-carb or keto diets, these chips make an excellent alternative to traditional potato chips, providing a nutritious, crunchy snack option.

• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Category: Snacks, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 90
• Sugar: 2 g
• Sodium: 270 mg
• Fat: 5 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 3.5 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 5 mg