Summer snacking can easily get out of control for me. When it’s warm and we’re throwing parties, it’s easy to grab fist fulls of bbq chips, baked goods, crackers… and watch calories pile up quickly. I’ve been trying to find crunchy, salty alternatives for summer snacking, and these Easy Baked Zucchini Chips are definite winners! They are incredibly easy to make, get crunchy, and extremely healthy- making these a perfect snack that is Paleo Compatible.
My brother actually peaked my interest in these, as he’s been tweaking a recipe but wasn’t able to get them perfectly crunchy. These are a little time intensive in the oven, since we’re using a low temperature to cook them, but they turn out nice and crunchy like a chip.
If your zucchini chips dont give you a good crunch, you may just need to leave them in a little longer, and make sure to really give them a good chance to dry off a bit before cooking. Don’t skip the “rest” time after slicing- it helps reduce extra moisture and allows the chip to crisp without the addition of much oil.
This recipe will get about 2 cups of zucchini chips. Feel free to add more or less zucchini, or modify oil. I prefer just a touch of oil to help the salt and pepper stick to the chips- but you can skip it entirely, and just toss the zucchinis with seasonings if you’d like it to be lightly seasoned. You can also add herbs de provence for a slight twist on this delicious chip!
- 2 zucchini, well washed
- 2 tsp olive or coconut oil, divided
- salt and pepper, to taste
- Slice the zucchini in a mandoline- about ⅛" thick.
- Lay chips out on a paper towel, let sit 20 minutes.
- Pat dry any excess moisture.
- In a large bowl, lightly toss with 1 tsp oil, salt and pepper.
- Prep a baking sheet with 1 tsp oil or spray.
- Bake at 230 for 2½ hours, or until crisp.