Ultra Crispy Baked Zucchini Chips
Stop making limp veggie chips. Master the low-and-slow baking method that yields super crunchy, healthy zucchini chips in your oven today.
Ingredients
- The Veggie Base
2 medium fresh zucchinis (unpeeled, trimmed)
½ tsp fine sea salt (for sweating moisture)
- The Crispy Parmesan Seasoning
1 tbsp extra virgin olive oil
3 tbsp finely grated Parmesan cheese (powdered texture)
½ tsp garlic powder
¼ tsp smoked paprika
¼ tsp freshly cracked black pepper
Instructions
Using a mandoline slicer, slice 2 medium zucchinis into uniform 1/8-inch thick rounds.
Lay the slices in a single layer across a paper-towel-lined board. Sprinkle lightly with fine sea salt. Let sit for 15 to 20 minutes until water droplets form.
Press additional paper towels over the tops of the slices to absorb all extracted liquid.
Preheat your oven to 225°F (107°C) and line two baking sheets with parchment paper. Brush the zucchini slices lightly with olive oil. Sprinkle the Parmesan cheese, garlic powder, smoked paprika, and pepper evenly over the tops.
Place the seasoned slices onto the parchment paper in a single layer without touching. Bake at 225°F for 1.5 to 2 hours until golden and dry, swapping pan positions halfway through.
Remove from the oven and let cool on the pans for 10 minutes to reach maximum crispiness before serving.
Notes
Keep Slices Uniform: A mandoline is essential for making sure every slice dries out at the same rate. Don't Rush the Sweat: Letting salt extract the internal water prevents steam from making the chips soggy. Use Powdered Cheese: Fine, sandy Parmesan sticks better to the oiled slices than shredded cheese. Parchment is Mandatory: Never bake directly on aluminum foil or bare pans, or the chips will tear. Store Room Temp: Store leftovers in an airtight jar with a dry paper towel—never in the fridge!