Crispy Zucchini Chips (Print Version)
# Ingredients:
→ Main Components
01 -
Two medium-sized zucchinis (around 1 pound in total)
02 -
Sprayable olive oil
→ Flavorings
03 -
¾ teaspoon kosher salt (split use)
04 -
½ teaspoon garlic powder
05 -
¼ teaspoon freshly ground black pepper
06 -
¼ cup finely grated parmesan (not the shredded kind)
# Instructions:
01 -
Turn your oven on to 425°F. Cover a rimmed baking tray with parchment that can handle high heat and lightly spray with olive oil.
02 -
Chop zucchini into thin rounds, roughly ⅛-inch thick. Toss slices with ½ teaspoon of kosher salt, then let them rest in a colander for half an hour.
03 -
Wash off the salt from the zucchini rounds, then press them dry using paper towels.
04 -
Spread out zucchini slices in one layer on the baking tray, give them a light spray of olive oil, and bake for 15 minutes.
05 -
Take the tray from the oven. Sprinkle the slices with pepper, garlic powder, the parmesan, and the remaining salt. No need to flip the pieces.
06 -
Put the tray back into the oven and cook for another 15-20 minutes. Keep an eye on them and remove individual slices as they turn golden and crispy.
# Notes:
01 -
Don't skip salting—it helps make the chips crispy.
02 -
Since ovens can heat differently, check for doneness at the 10-minute mark and adjust as needed.
03 -
The chips won't bake evenly, so remove slices as they crisp up.
04 -
Store leftovers for up to 3 days (they’ll soften). To crunch them up again, reheat at 350°F for 10 minutes.