Potato chips are easy to love, but are almost always nutritionally devoid. For a healthier option, try these better-for-you zucchini chips!
How to make zucchini chips at home!
Photos via CakeSpy
What makes these zucchini chips better for you?
Zucchini is naturally low in calories and packs a number of nutritional benefits, including a healthy dose of Vitamin C and potassium. It also has anti-inflammatory properties, and there’s even evidence that it can aid in digestion.
In the case of these chips, zucchini’s mild flavor is enhanced with olive oil, salt and pepper. Slow-baking helps compress the flavor into addictive and flavorful crunchy little bites.
In terms of health and satiety, these zucchini chips are a superior snack to potato chips that you can feel great about eating!
How to make zucchini chips
Makes at least 60 chips
- 2 medium zucchini (mine were about 7 ounces each)
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- A good shake of freshly cracked pepper
Step 1:
Position two racks in the middle of your oven. Preheat your oven to 200 F. Line two baking sheets with parchment paper.
Step 2:
Slice your zucchini as thinly as you possibly can. If you have a mandolin, you can use it here; otherwise, slice as thinly as possible with a chef’s knife. You’ll get quite a few slices from each zucchini.
Note: Your slices should be thin enough that if you hold them up to the light, you can see through them!
Step 3:
Transfer the zucchini slices to a large bowl. Toss with the olive oil, salt, and pepper; try to get all of the slices covered evenly. If desired, give a small piece a taste and add more seasoning to taste.
Step 4:
Place the zucchini slices on the parchment-lined baking sheets, taking care to keep the slices in a single layer (this will help them crisp evenly). For me, this was the perfect amount to fill two baking sheets.
Step 5:
Bake for 1 hour, then remove the pans from the oven and flip the zucchini slices. Place the sheets back in the oven, and cook for about 1 hour more or until crisped to your liking. They will be much smaller in size after baking.
If you like extra-crispy edges, switch your oven to the broil setting for a few minutes once the zucchini slices look about done! Keep a close eye on the chips once you set the oven to broil, because they can go from perfectly toasty to scorched quite rapidly.
Step 6:
Remove from the oven and let cool for several minutes before transferring to wire racks to cool completely. Placing them on wire racks will help them crisp as they cool; if you leave the slices on the sheets, they can capture moisture and become soft.
Store in a paper bag or in a container with slight ventilation (to keep them from becoming soft again) for up to 1 week.
Recipe variations
Seasonings / flavorings
Consider this easy recipe a canvas for you to create the snack of your dreams. You can add more or less salt and pepper; you can also experiment by adding herbs, seasoning mixes, or spices to the zucchini.
Alternate oils / fats
Since this recipe calls for a low cooking temperature, you don’t have to worry about exceeding the burn point of most cooking oils. That means that you’re free to experiment with alternate fats:
- Melted coconut oil imparts a coconut flavor to the finished chips, which you may enjoy
- Sesame oil adds a toasty, nutty flavor to the finished chips
Experiment with different oils and see which one you like best!
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