Description
These crispy baked zucchini chips are a healthy, low-carb alternative to potato chips. They’re easy to make in the oven with just a few simple ingredients and come out deliciously crunchy.
Ingredients
- 2 medium zucchinis, unpeeled
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 225°F and line two baking sheets with parchment paper.
- Slice the zucchinis very thinly using a mandoline slicer (about 1/8-inch thick).
- Place the zucchini slices in a bowl and toss with olive oil and seasonings.
- Arrange the slices in a single layer on the prepared baking sheets.
- Bake for 1.5 to 2 hours, flipping halfway through, until chips are browned and crispy.
- Remove from oven and let them cool. They will crisp up more as they cool.
Notes
- Slice the zucchini as uniformly thin as possible for even baking.
- Use a mandoline for best results and safety.
- Watch the chips closely in the final 30 minutes to prevent burning.
- Best enjoyed fresh as they may lose crispness when stored.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 107
- Sugar: 5g
- Sodium: 603mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
