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.
Is this fahrenheit or celcius?
Fahrenheit.
I’ve wanted to try these for a long, should really give them a go. They look so addictive!
I am so excited to try this! I love the description you gave in the comments about a cross between dehydrating and baking. I tried the high temp for 20mins and they were terrible. This makes sense since there is so much water. Thanks for sharing!
Thanks for the recipe 🙂
I can’t wait to try this recipe, but I need to get more zucchini. My first attempt at “chips” was a complete flop. I baked thin Z slices at 450 degrees for 18 minutes and they turned to charcoal. The recipe said to bake 20-30 minutes. I might have burned the house down at that point. Oh well, chalk that one up to a Pinterest FAIL and I’m trying this one in Round Two. I will have a tasty, crunchy zucchini chip before the summer ends. HA! 🙂
Slow and low, Nicole! Zucchini chips burn quickly. Think of it as a cross between dehydrating and baking! Hope this helps!
I am so into veggie chips right now, I just can’t get enough! These look great! So fresh and crunchy, I can’t wait to try!