Oven Baked Crispy Zucchini Chips

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AHHH this lovely thing, I can’t believe HOW GOOD zucchini chips taste. It’s like, better than anything else I’ve tasted!

There’s a subtle sweetness, and fragrance. I don’t even know how to explain it, but you have to try this if you haven’t! I warn you – if you want to get a good filling of this, make at least double the amount here, because it will NOT seem enough.

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I’ve tried making this several ways and I find that the best is using a mandolin slicer, because when you do it with a knife, the thickness is all uneven, so you may end up with some that cooks in 30 minutes and others that take 2 hours.

I also find that the larger the zucchini is, the better, because they shrink! Oh, and feel free to try with different herbs and spices.

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Oven Baked Crispy Zucchini Chips

1 large zucchini
2 tablespoon extra virgin olive oil
A few sprinkles lemon pepper/pepper
A few sprinkles Himalayan/sea salt

Preheat oven to 225 Degrees.

Slice the zucchini with a mandolin slicer if you have one, as that will make it even. Be sure the slices aren’t too thick or thin. Too thin is when you can barley feel it and too thick is, you know what it is! If you don’t, carefully use a knife. Try keep the pieces the same amount of thickness.

Put the zucchini chip slices on some paper towel and press another paper towel on top to dry them out. Try and do this a few times to get as much water as possible out onto the towel.

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Put the zucchini back into a big bowl and add 2 tablespoons of extra virgin olive oil.

Add baking parchment paper on two baking trays (one probably won’t fit) and spray with a little non-stick oil. Be sure that the baking trys do not contain holes! Align the zucchini chips on the tray without overlapping.

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Sprinkle some lemon pepper (or pepper) and salt to cover it, but don’t sprinkle too much.

Bake in the oven for about 1 hour and 30 minutes to 2 hours or even more, depending on the thickness of the chips and your oven. My suggestion is check every 15-20 minutes after half an hour, flip them over occasionally and take out any chips that are golden.

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Oven Baked Crispy Zucchini Chips
Serves: 2
 

Ingredients
  • 1 large zucchini
  • 2 tablespoon extra virgin olive oil
  • A few sprinkles lemon pepper/pepper
  • A few sprinkles Himalayan/sea salt

Instructions
  1. Preheat oven to 225 Degrees.
  2. Slice the zucchini with a mandolin slicer if you have one, as that will make it even. Be sure the slices aren’t too thick or thin. Too thin is when you can barley feel it and too thick is, you know what it is! If you don’t, carefully use a knife. Try keep the pieces the same amount of thickness.
  3. Put the zucchini chip slices on some paper towel and press another paper towel on top to dry them out. Try and do this a few times to get as much water as possible out onto the towel.
  4. Put the zucchini back into a big bowl and add 2 tablespoons of extra virgin olive oil.
  5. Add baking parchment paper on two baking trays (one probably won’t fit) and spray with a little non-stick oil. Be sure that the baking trys do not contain holes! Align the zucchini chips on the tray without overlapping.
  6. Sprinkle some lemon pepper (or pepper) and salt to cover it, but don’t sprinkle too much.
  7. Bake in the oven for about 1 hour and 30 minutes to 2 hours or even more, depending on the thickness of the chips and your oven. My suggestion is check every 15-20 minutes after half an hour, flip them over occasionally and take out any chips that are golden.

 

4 comments

  1. Colleen

    It would be great if you could edit your article and the print version of the recipe to reflect that it’s 225 F and not C. It really could go either way (although, they’d be burnt lol). Thanks. :)

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