Crispy Zucchini Chips Recipe

I first tried making crispy zucchini chips when I had a basket of fresh zucchinis from a friend’s garden so instead of sautéing them like usual I sliced them thin tossed them with cheese and herbs then baked them until golden. The smell of parmesan and spices filled the kitchen and the result was a batch of irresistible crunchy chips that disappeared in minutes.

Now I make them regularly because they are a perfect guilt-free snack that still feels indulgent. Whether I’m hosting a movie night or just want something tasty to munch on these chips always hit the spot and they’re so easy to prepare with just a few ingredients.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Zucchini – The base of the chips, light and full of nutrients.
• Olive oil – Helps the zucchini crisp up in the oven.
• Parmesan cheese – Adds a salty cheesy crust to the chips.
• Garlic powder – Gives a mild savory flavor.
• Dried herbs – Like thyme or oregano for a fragrant touch.
• Salt – Enhances the overall flavor.
• Black pepper – Adds a gentle kick of spice.
• Tools You’ll Need
• Sharp knife or mandoline – For slicing the zucchini evenly and thin.
• Mixing bowl – To toss the zucchini slices with oil and seasoning.
• Baking sheet – Essential for arranging the slices in a single layer.
• Parchment paper – Prevents sticking and makes cleanup easier.
• Oven – To bake the chips until they are perfectly crispy.

Instructions

Step 1:

I start by preheating my oven to 425°F to ensure it’s hot enough to crisp the zucchini.

Step 2:

I slice the zucchini into thin rounds using a sharp knife or mandoline so they cook evenly.

Step 3:

In a mixing bowl I toss the zucchini slices with olive oil garlic powder salt pepper and a sprinkle of dried herbs until they are well coated.

Step 4:

I arrange the slices in a single layer on a baking sheet lined with parchment paper making sure they don’t overlap.

Step 5:

I sprinkle grated parmesan cheese over the slices then bake them for 18 to 22 minutes until the edges are golden brown and crispy.

Step 6:

Once done I let them cool slightly on the baking sheet because they crisp up even more as they rest before serving.

Tips

For extra crunch I sometimes broil them for the last minute but I keep a close eye to avoid burning. You can also use an air fryer to make them even faster. If you like a spicy twist sprinkle some paprika or chili flakes before baking.

Ways to Serve

These crispy zucchini chips are delicious on their own but they also pair perfectly with dips like ranch garlic aioli or even marinara sauce. They make a great side dish with grilled meat or a crunchy topping for salads.

Frequently Asked Questions

Can I make crispy zucchini chips in an air fryer?

Yes, they turn out great in an air fryer at 375°F for about 10-12 minutes.

How do I keep my zucchini chips from getting soggy?

Slice them thin remove excess moisture with a paper towel and avoid overcrowding the baking sheet.

Can I store leftover zucchini chips?

They are best eaten fresh but you can store them in an airtight container and re-crisp in the oven for a few minutes.

See You in the Kitchen

I hope you give these crispy zucchini chips a try because they’re light crunchy and packed with flavor. Share your experience with me because I’d love to see how you enjoy them.

Happy Cooking!

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