Baked Zucchini Chips (Thin & Crispy)
Turn everyone's favorite summer squash into crispy zucchini chips for healthy snacking! Watch how I make them on the video above.
- Prep time
- 10 min
- Cook time
- 3 hr
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 large zucchini (about 3/4 pound)
- 1 tablespoon olive oil
- 1 teaspoon salt
Instructions
- 1
Preheat your oven to 200 degrees fahrenheit.
- 2
Using a mandoline, slice the zucchini on the thinnest setting possible (usually 1/8" or 1/16" thick).
- 3
Place the zucchini slices in a large mixing bowl. Drizzle the oil over the zucchini slices and toss gently to coat, being careful not to break the slices.
- 4
Line two baking sheets with parchment paper. Arrange the zucchini slices on the parchment paper so they are not touching. But you can place them close to each other, as they'll shrink when they cook.
- 5
Sprinkle salt very lightly and evenly on each slice.
- 6
Place zucchini in the oven and bake until crisp and golden, about 2 to 2-1/2 hours. Once the chips are crispy, turn off the heat and prop the oven door and let cool for 30 minutes.
- 7
Serve chips alone or with your dip of choice.