Description
Crispy Baked Zucchini Chips are a simple, healthy snack that bakes up golden and crisp with a flavorful parmesan-garlic finish. No frying required—just delicious, oven-baked crunch in every bite.
Ingredients
Scale
Olive oil spray
2 medium zucchini (about 1 pound)
¾ teaspoon kosher salt, divided
½ teaspoon garlic powder
¼ teaspoon black pepper
¼ cup grated Parmesan
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat parchment paper and lightly coat it with olive oil spray.
- Slice the zucchini into very thin rounds—aim for about ⅛‑inch thick.
- Sprinkle the zucchini slices with ½ teaspoon of kosher salt and place them in a colander to drain excess moisture. Let them sit at room temperature for 30 minutes. Afterward, rinse and pat dry with paper towels.
- Lay the zucchini slices out in a single, even layer on the prepared baking sheet. Lightly spray the tops with olive oil. Bake for 15 minutes, checking for beginnings of browning.
- Remove from the oven and sprinkle with the remaining ¼ teaspoon kosher salt, black pepper, garlic powder, and grated Parmesan. No need to flip them.
- Bake again until the slices are browned and crisp, about 15–20 more minutes. Adjust as needed based on how your chips look—some may crisp faster than others.
Notes
Uniform slicing ensures even baking—use a mandoline or sharp knife.
Salting is essential for crispiness—don’t skip it.
Ovens vary—watch closely during final minutes.
Store leftovers in an airtight container and reheat at 350°F for 10 minutes to restore crispiness.
- Prep Time: 35 minutes
- Cook Time: 30–35 minutes
Nutrition
- Serving Size: ¼ of recipe
- Calories: 106 kcal
- Sugar: 2 g
- Carbohydrates: 5 g
- Protein: 3 g