Description
Crispy Zucchini Chips are a light, crunchy alternative to potato chips, made by baking or air-frying thinly sliced zucchini until golden and crisp. They’re perfect as a healthy snack, appetizer, or side dish.
Ingredients
- 2 medium zucchini, thinly sliced (about 1/8 inch thick)
- 1 tbsp olive oil or cooking spray
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 2 tbsp grated Parmesan cheese or breadcrumbs (optional, for extra crunch)
- Optional seasonings: paprika, Italian seasoning, chili flakes
Instructions
- Slice zucchini into thin rounds (about 1/8 inch) using a knife or mandoline.
- Place slices on paper towels, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Pat dry.
- Toss zucchini slices with olive oil and seasonings (or spray lightly if air frying).
- For extra crispiness, press slices into Parmesan or breadcrumbs if using.
- Arrange in a single layer on a parchment-lined baking sheet or in the air fryer basket.
- Oven method: Bake at 225°F (110°C) for 1.5–2 hours, flipping halfway, until crisp.
- Air fryer method: Air fry at 375°F (190°C) for 8–10 minutes, flipping if needed, until golden and crunchy.
- Cool slightly before serving—they crisp more as they sit.
Notes
- Use nutritional yeast for a dairy-free cheesy flavor.
- Experiment with seasonings like smoked paprika, ranch powder, or lemon pepper.
- Skip breadcrumbs for a low-carb or keto-friendly version.
- Store in an airtight container at room temperature for up to 2 days; re-crisp in oven or air fryer.
- Ensure zucchini slices are thin and dry to prevent sogginess.
Nutrition
- Serving Size: 1/2 batch
- Calories: 95
- Sugar: 4g
- Sodium: 290mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 2mg
