It’s zucchini season and our garden is producing boatloads of them. We cooked them several different ways: made a cool summer soup, added them to salads, fried them, sauteed them with onions, and even made cake and muffins.
So, as everyone was getting tired of zucchini at my house, I decided to try something tricky: made crispy and oh, so tasty zucchini chips. Tricky becasue everyone loves crispy chips, and no one thought zucchini could make such a delicious snack 😉
Tasty Zucchini Chips
These crispy, tasty zucchini chips will be an instant family favorite. And you'll stop having to sneak zucchini at your neighbor's door 🙂
- 1 large zuchhini
- 2 tbsp olive oil
- Kosher salt
Preheat oven to 225 degrees. Line two large baking sheets (I used two 17″ baking sheets) with silicon baking mats or parchment paper.
Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it’ll cook a bit faster.
Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it’s better to use less salt initially because the slices will shrink; so if you over-season, it’ll be way too salty! You can always add more later.
Bake for 2+ hours until they start to brown and are crisp.
Let cool before removing and serving.
Keep in an airtight container for no more than 3 days. (Hahaha, that;s a really good joke! These will disappear so fast, you'll wonder why you didn't make more)
Zucchini Chips Variations
These chips are absolutely delicious if you follow this recipe. but if you’re adventurous and want to try different things, here are some ideas to experiment with:
- add some cayenne pepper for a bit of spice
- sprinkle them with some Parmesan cheese in the last 10 minutes of cooking for a more cheesy taste
- use nutritional yeast flakes instead of salt (or in addition to it, if you use less salt)
Tools You Need to Make Zucchini Chips
If you only make these once, you might be able to get away with a regular chef’s knife and your stove’s baking pan. But once oyu try them I promise you’ll want to make then often.
And if you grow zucchini in your garden (or have a neighbor who leaves bags of them at your door because they don’t know what to do with so many), you’ll definitely want to make this easy.
Here’s what you’ll need.