Description
Crispy Zucchini Chips are a healthy, crunchy snack made from thinly sliced zucchini, lightly seasoned and baked or air-fried to perfection. They’re a delicious alternative to traditional potato chips, offering a satisfying crunch with fewer calories.
Ingredients
- 2 medium zucchinis, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 225°F (110°C) or set the air fryer to 375°F (190°C).
- Slice the zucchinis into 1/8-inch thick rounds using a mandoline or sharp knife.
- Place the slices on paper towels, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Pat dry thoroughly.
- In a bowl, toss the zucchini slices with olive oil, black pepper, garlic powder, and Parmesan cheese if using.
- Arrange the slices in a single layer on a parchment-lined baking sheet or in the air fryer basket, ensuring they don’t overlap.
- For oven: Bake for 1.5 to 2 hours, flipping halfway through, until crisp and golden. For air fryer: Cook in batches for 8–10 minutes, checking frequently to avoid burning.
- Let the chips cool for a few minutes to crisp up further before serving.
Notes
- For extra crispiness, salt the raw zucchini slices and let them sit for 10 minutes to draw out moisture before blotting and baking.
- Experiment with different seasonings like smoked paprika, ranch seasoning, or chili powder for varied flavors.
- Store leftover chips in an airtight container at room temperature for up to 2 days. Re-crisp in the oven at 250°F (120°C) for 5–7 minutes if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 2g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
