Description
Crispy and flavorful baked zucchini chips made with thinly sliced zucchini, seasoned with smoked paprika, pepper, and salt. These healthy, low-calorie chips are perfect as a guilt-free snack or crunchy side dish.
Ingredients
Main Ingredients
- 1 large zucchini
- 1/2 tsp salt (divided)
- Avocado oil spray (or 1 to 2 tsp liquid oil)
- 1 tsp smoked paprika
- 1/4 tsp ground pepper
- Additional salt to taste
Instructions
- Slice the zucchini: Using a mandolin slicer or food processor, slice the zucchini crosswise into 1/8 inch thick slices to ensure even and crispy chips.
- Drain excess moisture: Layer the zucchini slices into a colander or sieve, sprinkling about 1/4 tsp of salt with each layer to draw out moisture. Let them drain for one hour to help achieve maximum crispiness.
- Preheat the oven: Set your oven to 225°F (about 107°C). Line two baking sheets with parchment paper to prevent sticking and allow easy cleanup.
- Dry the zucchini slices: Lay the drained zucchini slices on a tea towel and pat dry thoroughly using another tea towel. Then arrange the slices on the prepared baking sheets, placing them close together but not touching.
- Add oil and seasoning: Lightly spray the zucchini slices with avocado oil spray or brush with 1 to 2 teaspoons of liquid oil. In a spice shaker, combine smoked paprika, ground pepper, and the remaining salt, then sprinkle the mixture evenly over the zucchini slices.
- Bake the chips: Bake the slices for 70 to 90 minutes until they turn dry, browned, and crisp. Rotate the baking sheets halfway through to ensure even cooking. Remove any chips that crisp early to prevent burning, and continue baking the rest.
- Finish and serve: Once baked, sprinkle additional salt to taste over the chips. Serve immediately for the best texture and flavor.
- Store leftover chips: Keep any leftover zucchini chips in a covered container on the counter for up to 3 days. If they soften, re-crisp them by warming in a low oven before serving again.
Notes
- Using a mandolin slicer helps achieve evenly thin slices for consistent baking.
- Salting and draining the zucchini before baking is crucial to remove excess moisture, ensuring crispy chips.
- Adjust the baking time depending on your oven and how crispy you want your chips.
- These chips are best enjoyed fresh but can be stored at room temperature for a few days and re-crisped.
- You can experiment with additional spices or herbs to customize flavor.
