Zucchini chips!

Gallery

Recipe Summary

prep:
10 mins
cook:
2 hrs
total:
2 hrs 10 mins
Servings:
2
Yield:
2 servings
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 225 degrees F (110 degrees C). Line 2 large baking sheets with parchment paper or silicone baking mats.

    Advertisement
  • 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.

Tips

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.

Nutrition Facts

145 calories; protein 2g 4% DV; carbohydrates 5.4g 2% DV; fat 13.8g 21% DV; cholesterolmg; sodium 976.4mg 39% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/01/2018
Slice with mandolin or else forget it! Sprinkle with a bit of salt to dehydrate overnight. Allow to come to room tempt. Pat dry before dredging. Fry in Medhigh oil they are delicate! Read More

Most helpful critical review

Rating: 3 stars
06/15/2013
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 evenly so I had to remove browned ones intermittently. Used about 3 lbs of zucchini and got about 12 oz of chips out of it. They shrink up too small to really use with a dip but taste pretty good on their own. Read More
(12)
15 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 4
Rating: 3 stars
06/14/2013
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 evenly so I had to remove browned ones intermittently. Used about 3 lbs of zucchini and got about 12 oz of chips out of it. They shrink up too small to really use with a dip but taste pretty good on their own. Read More
(12)
Rating: 3 stars
09/16/2015
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. EDIT: so I made them again. I don't think I had parchment paper last time I used tin foil instrad. This time I had parchment paper like suggested. On the bottom rack of the oven they came out much better. The too rack did not turn out browned after 2 hours. Read More
(6)
Rating: 2 stars
07/06/2014
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 taste good but I wouldn't make thus again... Read More
(3)
Advertisement
Rating: 1 stars
08/05/2015
Even after 3 hours in the oven at 225 degrees the zucchini was still limp and oily. Read More
Rating: 4 stars
08/01/2018
Slice with mandolin or else forget it! Sprinkle with a bit of salt to dehydrate overnight. Allow to come to room tempt. Pat dry before dredging. Fry in Medhigh oil they are delicate! Read More
Rating: 2 stars
11/16/2019
Eh. They taste fine just not worth it. Doesn't yield a ton like a small bowl of salty leaves. I just think there is a better use for these vegetables. Read More
Advertisement
Rating: 2 stars
08/22/2015
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 crisp up. It's been impossible to get even doneness even with perfect slices one side will be done and one side wont. However the chips that have turned out were very tasty I'd say only half of them turn out good. I think this is really something that is better done with a food dehydrator which sadly I do not have. Read More
Rating: 1 stars
12/10/2014
Just like other people mentioned I followed the recipe exactly and it took 3 hours never got CRISPY and tasted terrible...I strongly suggest that you try something else. Read More
Rating: 3 stars
08/18/2018
Delicious! But the chips shrink a lot. Add garlic powder to taste even better! Read More