Here’s a recipe for making crispy zucchini chips—a tasty and healthy snack.
Crispy Zucchini Chips Recipe
Ingredients:
-
2 medium zucchinis
-
2 tablespoons olive oil (or any cooking oil you prefer)
-
½ teaspoon salt (adjust to taste)
-
½ teaspoon garlic powder (optional)
-
½ teaspoon paprika or smoked paprika (optional)
-
¼ teaspoon black pepper
-
Optional: grated Parmesan cheese or nutritional yeast for a cheesy flavor
Equipment:
-
Sharp knife or mandoline slicer
-
Baking sheet
-
Parchment paper or silicone baking mat
-
Wire rack (optional, helps crisping)
Instructions:
1. Preheat the Oven:
-
Preheat your oven to 225°F (about 110°C). This low temperature helps the chips dry out and get crispy without burning.
2. Prepare the Zucchini:
-
Wash the zucchinis thoroughly.
-
Using a sharp knife or mandoline slicer, slice the zucchinis into very thin rounds, about 1/8 inch (3 mm) thick or thinner for crispier chips. Try to keep the slices uniform for even cooking.
3. Remove Excess Moisture:
-
Place the zucchini slices on a clean kitchen towel or paper towels.
-
Sprinkle a little salt over the slices and let them sit for 10-15 minutes. This will draw out excess moisture.
-
Afterward, pat the slices dry with another towel or paper towels.
4. Season the Zucchini:
-
In a large bowl, toss the zucchini slices with olive oil, salt, garlic powder, paprika, and black pepper.
-
If you want a cheesy flavor, add a little grated Parmesan or nutritional yeast here and toss to coat.
5. Arrange on Baking Sheet:
-
Line your baking sheet with parchment paper or a silicone mat.
-
Arrange the zucchini slices in a single layer, making sure they don’t overlap.
6. Bake:
-
Place the baking sheet in the preheated oven.
-
Bake for about 1.5 to 2 hours, flipping the slices halfway through baking.
-
Keep an eye on them to prevent burning—thin slices can crisp up quickly.
-
If you have a wire rack, placing the slices on it atop the baking sheet can help air circulate and make them crispier.
7. Cool and Serve:
-
Once the zucchini chips are golden and crisp, remove them from the oven.
-
Let them cool completely on a wire rack or baking sheet; they will continue to crisp up as they cool.
-
Serve immediately or store in an airtight container once cooled.
Tips for Best Results:
-
Thinner slices = crispier chips.
-
Make sure to dry the slices well before oiling.
-
Baking at low heat slowly is key to drying the chips instead of burning.
-
You can experiment with seasonings like chili powder, Italian herbs, or even cinnamon and sugar for a sweet twist.