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Crispy baked zucchini chips on a plate. Healthy snack recipe.
Lady Maria

Crispy Baked Zucchini Chips

Say goodbye to soggy chips! These Crispy Baked Zucchini Chips are a crunchy, savory snack made with just a few pantry staples. Healthy, easy, and addictively crisp!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 3 snack portions
Course: Appetizer, Side, Snack
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini
  • 1.5 tbsp olive oil
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp smoked paprika
  • to taste salt and pepper

Equipment

  • mandoline slicer or sharp knife
  • Mixing bowl
  • baking sheet
  • parchment paper
  • paper towels or kitchen towel

Method
 

  1. Wash zucchini and slice into thin rounds (~1/8 inch) using a mandoline or sharp knife.
  2. Place slices on a towel, sprinkle with salt, and let rest 30 minutes to draw out moisture.
  3. Pat zucchini slices dry thoroughly using paper towels to remove all moisture.
  4. In a bowl, toss slices with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
  5. Arrange slices in a single layer on a parchment-lined baking sheet, avoiding overlap.
  6. Bake at 350°F (175°C) for 20–30 minutes, flipping halfway, until golden and crisp.
  7. Let chips cool on baking sheet for a few minutes, then transfer to wire rack to finish crisping.

Notes

For best results, use a mandoline slicer to get uniform slices. Don’t skip the salting and patting process — moisture is the enemy of crispiness. Eat them fresh for optimal crunch!