Potato chips are easy to love, but are almost always nutritionally devoid. For a healthier option, try these better-for-you zucchini chips!
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
Position two racks in the middle of your oven. Preheat your oven to 200 F. Line two baking sheets with parchment paper.
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!
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.
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.
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.
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.
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!