Crispy Zucchini Chips (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 medium zucchinis
02 -
1-2 tablespoons olive oil (or avocado oil alternative)
→ Seasonings
03 -
½ teaspoon sea salt
04 -
½ teaspoon garlic powder
05 -
½ teaspoon smoked paprika (optional)
06 -
¼ teaspoon black pepper
07 -
Grated parmesan cheese (optional)
# Instructions:
01 -
Preheat oven to 250°F (120°C). This low temperature helps the zucchini slices to slowly dehydrate and crisp up without burning.
02 -
Wash and thoroughly dry zucchinis. Slice them into thin rounds using a sharp knife or mandolin, aiming for about 1/8-inch thickness for optimal crispiness.
03 -
Lay zucchini slices on paper towels and sprinkle lightly with salt. Allow to sit for 10 minutes. Pat dry with additional paper towels to absorb the released moisture.
04 -
In a large bowl, toss zucchini slices with olive oil until evenly coated. Add salt, garlic powder, smoked paprika, black pepper, and optional grated parmesan. Toss again to distribute seasonings evenly.
05 -
Line baking sheets with parchment paper. Arrange zucchini slices in a single layer, ensuring none overlap. Bake for 1.5 to 2 hours, flipping slices halfway through for even crisping.
06 -
At around 90 minutes, check chips for crispiness. They should be golden brown and firm to the touch. If still soft, continue baking until crisp.
07 -
Remove from oven and let cool for 5 minutes to allow chips to firm up further before serving.
# Notes:
01 -
The low baking temperature is essential for properly dehydrating the zucchini without burning.
02 -
Consistent slice thickness ensures even cooking throughout.
03 -
Removing excess moisture is crucial for achieving truly crispy results.