Baked Zucchini Chips (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 medium-sized zucchini (around 1 pound total)
02 -
Nonstick olive oil spray
→ Seasonings
03 -
Grated parmesan cheese (1/4 cup, finely ground)
04 -
Ground black pepper (1/4 teaspoon)
05 -
Garlic powder (1/2 teaspoon)
06 -
Coarse kosher salt (3/4 teaspoon, split)
# Instructions:
01 -
Heat the oven to 425°F. Cover a baking sheet with parchment paper that's safe for high temperatures, then mist it with olive oil spray.
02 -
Cut zucchini into thin 1/8-inch slices. Place them in a colander, sprinkle with 1/2 teaspoon of kosher salt, and let them sit for 30 minutes.
03 -
Rinse the salted zucchini well. Pat them completely dry with paper towels so there’s no moisture left.
04 -
Lay zucchini slices in one layer on the baking sheet, spray their tops with olive oil, and bake for 15 minutes.
05 -
Take the zucchini out of the oven. Without flipping them, sprinkle on the rest of the salt, some garlic powder, black pepper, and grated parmesan cheese.
06 -
Put the zucchini back in for another 15–20 minutes. Keep an eye on them and take out the slices as they crisp up and turn golden.
# Notes:
01 -
Salting is key to getting them crispy, so don’t skip it!
02 -
Ovens can vary, so start checking after 10 minutes and adjust the timing if needed.
03 -
Take chips out as soon as they’re ready since they won’t finish at the same time.
04 -
Store extras for 2–3 days, though they’ll soften. Reheat them at 350°F for about 10 minutes to get crisp again.