Baked Zucchini Chips Recipe

If you’re looking for a crave-worthy snack that’s as wholesome as it is satisfying, you can’t go wrong with this Baked Zucchini Chips Recipe. Crispy, light, and full of smoky flavor, these zucchini chips check all the boxes: easy prep, keto-friendly, and a delightfully simple way to use up that extra zucchini. Trust me, whether you’re making them in the oven, air fryer, or dehydrator, this is the kind of snack you’ll find yourself whipping up over and over again.

Ingredients You’ll Need

What makes this Baked Zucchini Chips Recipe so irresistible is how just a few humble ingredients come together to deliver incredible crunch and taste. Each item serves a special purpose, from adding crisp edges to bringing out natural flavors and color.

• 1 large zucchini: The star of the show, zucchini transforms into delicate, crispy chips after baking.
• 1/2 tsp salt, divided: Essential for drawing out moisture and perfectly seasoning your chips, making every bite sing.
• Avocado oil spray (or 1 to 2 tsp liquid oil): A light spritz of oil helps achieve a golden crispiness without weighing the chips down.
• 1 tsp smoked paprika: This adds a lovely smoky aroma and appealing color, boosting the flavor profile of your chips.
• 1/4 tsp ground pepper: Black pepper lends a gentle kick that elevates the overall savory goodness.
• Additional salt to taste: For that finishing touch—everyone likes their chips seasoned just so!

How to Make Baked Zucchini Chips Recipe

Step 1: Slice the Zucchini

First things first, grab your mandolin slicer or food processor and slice your zucchini crosswise into thin, uniform rounds about 1/8 inch thick. Consistent slices are key here, making sure each chip bakes up to perfect crispiness without burning or turning soggy.

Step 2: Salt and Drain

Layer the zucchini slices in a colander or sieve, sprinkling a touch of salt between each layer (about 1/4 teaspoon in total). Let them drain for a full hour—this simple step draws out excess water, ensuring your Baked Zucchini Chips Recipe turns out crisp and never limp.

Step 3: Prep the Baking Sheets

While your zucchini is draining, preheat your oven to 225°F. Line two baking sheets with parchment paper to prevent sticking and for easy cleanup later. Pat the zucchini dry thoroughly with a tea towel, then arrange them on your prepared pans as close as you can without overlapping.

Step 4: Add Oil and Seasonings

Give your slices a light mist of avocado oil spray (or brush gently with oil if you prefer). In a small shaker, combine the remaining salt, smoked paprika, and ground pepper, then sprinkle the blend evenly over the tops of your zucchini rounds for that irresistible flavor punch.

Step 5: Bake to Crisp Perfection

Pop your trays into the oven and bake for 70 to 90 minutes, rotating the sheets halfway through to ensure even crisping. Keep an eye out—some smaller chips may finish early. Remove those as they’re ready so all your chips are perfectly crunchy and golden brown.

Step 6: Season and Serve

Once crisp, take the zucchini chips out and sprinkle them with a little more salt to taste if needed. Serve immediately for the ultimate snacking experience, fresh from the oven and oh so crunchy!

How to Serve Baked Zucchini Chips Recipe

Garnishes

Baked Zucchini Chips are fabulous on their own, but a sprinkle of freshly chopped herbs like parsley or basil really takes them over the top. A dusting of grated parmesan or even a pinch of chili flakes can add extra oomph for adventurous snackers.

Side Dishes

Pair your chips with cool, creamy dips such as ranch, whipped feta, or tzatziki for a refreshing contrast. They also make a crunchy topping over salads or alongside protein-packed mains for a fun veggie twist.

Creative Ways to Present

Try piling the chips in a beautiful bowl lined with parchment paper, or serve them as a colorful layer on a party platter with other veggies and dips. For a unique appetizer, stack the chips and skewer them with cherry tomatoes and mozzarella balls—healthy, striking, and fun!

Make Ahead and Storage

Storing Leftovers

Once cooled, tuck your leftover chips into an airtight container and keep them on the countertop for up to three days. They’re best enjoyed soon after baking, but that extra crunch can be revived if needed!

Freezing

While you technically can freeze your Baked Zucchini Chips Recipe, they’re likely to lose some crispiness upon thawing. For best results, make only what you’ll eat in a few days, and save freezing for chips destined for soups or casseroles where texture is less important.

Reheating

If your chips soften after storage, a quick session in a warm oven (about 250°F for 5-10 minutes) will restore their crisp magic. Spread them in a single layer on a baking sheet and keep an eye so they don’t get too dark.

FAQs

Why aren’t my zucchini chips crispy?

Moisture is the main culprit—make sure to salt and drain your zucchini well, pat slices very dry, and don’t skimp on oven time. Thin, evenly sliced rounds are also crucial for that irresistible crunch.

Can I use other types of oil?

Absolutely! While avocado oil is great for its high smoke point and neutral flavor, olive oil or any mild-tasting oil will work. Just apply it conservatively for the crispest finish.

How do I make these in an air fryer?

Arrange the seasoned, oil-misted slices in a single layer in your air fryer basket. Cook at 350°F for about 8-12 minutes, shaking the basket periodically and watching carefully near the end for that perfect crispiness.

Are baked zucchini chips keto-friendly?

Yes, this Baked Zucchini Chips Recipe is naturally low in carbs and high in fiber, making it perfect for keto and low-carb lifestyles.

Can I double or triple the recipe?

Sure, but you’ll need extra baking sheets and possibly to bake in batches. Don’t overcrowd the pan or you’ll risk soggy chips—each slice needs its own space for the best results.

Final Thoughts

I can’t wait for you to try this Baked Zucchini Chips Recipe and taste just how addictively crunchy and flavorful homemade veggie chips can be. Whether you’re looking for a wholesome snack or a delicious new way to use up summer zucchini, these chips are about to be your new favorite.

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