Ingredients2 h 10 m servings 145 cals
- Preheat oven to 225 degrees F (110 degrees C). Line 2 large baking sheets with parchment paper or silicone baking mats.
- Place zucchini slices in a single layer on paper towels, cover slices with more paper towels, and gently press to squeeze out as much liquid as possible. Arrange zucchini slices onto the prepared baking sheets, taking care not to overlap slices.
- Brush zucchini slices with olive oil and sprinkle lightly with kosher salt.
- Bake zucchini slices in the preheated oven until browned and crisp, about 2 hours. Let cool before serving. Store in an airtight container up to 3 days.
- Cook's Notes:
- Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
- Do NOT over-season. In fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
Per Serving: 145 calories; 13.8 g fat; 5.4 g carbohydrates; 2 g protein; 0 mg cholesterol; 976 mg sodium. Full nutrition
ReviewsRead all reviews 8
I followed direction exactly and it took over 3 hours to bake these guys. I sliced the zucchini very thin and got as much moisture off of them before hand as possible. They also didn't cook even...
i followed the directions exactly, and even after 2 and a half hours they still were not done. i used the broiler on low after that until they were golden brown. they still tasted really good. ...
I tried this recipe word to the wise if the slices are too thin they will burn if their too large it will take too long to cook. You have to cut them somewhere in between medium thick. They tast...
Poor recipe. Used Food Network's and they were great. This one leaves half chewy, half overly crisp. Next time, turn it to 200 for 1.5 hours.
The chips are very tasty but the temperature of the oven needs to be at least 250 degrees. After several hours at 200 and the slices were still moist, I raised the temperature and the chips bega...
I want to like this method, but I haven't gotten great results with it. Slices have to be identical to avoid uneven doneness, and still, they go from good to burned in a minute when they finally...
Even after 3 hours in the oven at 225 degrees, the zucchini was still limp and oily.