This zucchini chips recipe will change your snack-time routine! Extra crispy and absolutely addictive. Just a few tips ensure the best baked zucchini chips. And you can make them ahead and store for later.
Tips for Best Zucchini Chips
First, the most obvious step is to slice your zucchini thinly and uniformly.
Secondly, and this is so important, do everything you can to rid the zucchini slices of moisture. You can do two things here: 1) once zucchini slices are arranged on paper towel (the moisture has to be absorbed by something, right?), sprinkle them with kosher salt. The salt will draw moisture out through osmosis. 2) Top salted zucchini with another layer of paper towels AND a sheet-pan weighted with something (I used a cutting board). And LEAVE for 15 to 20 minutes so that the salt and weight will work together to draw as much of the moisture out as possible.
Bake the zucchini slices in a lower-degree heated oven. It’s a slow bake that ensures crispy zucchini chips without burning.
How to store baked zucchini chips
This zucchini chips recipe will serve up to eight people, and I hardly doubt the chips will last long enough to store. But, you can store them in zip lock bags for a couple of weeks in a dry pantry.
DESCRIPTION
Perfectly crispy baked zucchini chips! Tasty, healthy, low-calorie, vegan, gluten-free snack that everyone loves. And if you like to dip your chips, make tzatziki sauce to go along!
INGREDIENTS
1 tzatziki sauce recipe
4 zucchini squash, sliced into 1/8-inch rounds
Kosher Salt
Extra virgin olive oil
Your Favourite spice blend
INSTRUCTIONS
If you plan to have a dip for your zucchini chips, try and use Greek Tzatziki sauce
For zucchini, again make sure they have been sliced thinly and evenly to about 1/8-inch rounds.
Spread zucchini slices on large sheets of paper towel. Sprinkle zucchini with kosher salt, then cover with more paper towel. Now, place a sheet pan on top of covered zucchini and add a plate or a cutting board to weigh the sheet pan down (the idea here is to squeeze out any excess water from zucchini.) Leave for 15 to 20 minutes.
Preheat oven to 245 degrees F (anywhere from 225 degrees F to 245 degrees F will work depending on your oven.)
Line large sheet pan (or two sheet pans if needed) with parchment paper. Brush parchment lightly with extra virgin olive oil. Arrange zucchini slices on top of parchment in one single layer.
Brush zucchini lightly with extra virgin olive oil. Sprinkle your favourite spice blend on top
Bake in heated oven for 1 1/2 to 2 hours until crisp and golden. If some of the zucchini chip are still damp, remove the ones that have crisped up, and return sheet pan to bake until all zucchini is nice and crispy.
Serve warm or at room temperature with a side of Greek tzatziki sauce.