Baked Zucchini Chips are a healthier version of a potato chip and also make a great appetizer. They’re naturally good for you and easy to prepare! They have that crispy texture that you know and love when biting into a potato chip, but they offer a distinctive taste that is even better than what you would get from a potato chip. We also have a Parmesan Zucchini Recipe that you will love.
If you like zucchini, you will love these chips. But even if you’ve never tried it before, I guarantee you will enjoy the flavor of these low-carb chips because it’s that incredible.
Zucchini Chips Ingredients
You will only need three simple ingredients to prepare these tasty chips from scratch.
Zucchini – Grab one large zucchini for this recipe to ensure you have more than enough to make plenty of chips.
Olive Oil – The olive oil goes over the zucchini and helps them get as crispy as possible while adding flavor to them.
Salt – You won’t need anything other than salt to enhance the flavor of these homemade chips.
Also Needed:
Mandoline Slicer – so you have uniform sizes.
Parchment Paper – to prevent sticking to the pan.
You can of course slice these with a knife but it’s so much easier if you’ve got a mandoline. If you don’t already have one, let this be your sign to pick one up. They make veggie slicing so much simpler and this one (my favorite!) slices in french fry shape, too.
How To Make Zucchini Chips
Using the mandoline slicer, cut up your zucchini into thin slices.
Drizzle olive oil onto the veggie to coat.
Spread out the zucchini chips onto baking sheets with parchment paper, add salt and bake.
Cook for about 2 hours until they’re brown and crispy.
If there is excess oil, use a paper towel to dab and absorb it.
Let them cool and enjoy!
