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My review
Easy Baked Zucchini Chips
Lorie
"The garlic olive oil is the secret here. Try to find garlic-infused olive oil; I found it at a local olive oil producer."
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Ingredients
30 m servings 69 calsOriginal recipe yields 2 servings
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- US
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Directions
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- Cook's Note:
- If you have thicker slices of zucchini, it will take longer to bake.
- If you have convection, use it to speed up the cooking time.
Nutrition Facts
Per Serving: 69 calories; 6.9 g fat; 2 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 166 mg sodium. Full nutrition
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Reviews
Read all reviews 1012 Ratings
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Most helpful positive review
7/19/2015
I thought this was very delicious. The only change I made was instead of using sea salt I used garlic salt. It turned out great.
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7/19/2015
I thought this was very delicious. The only change I made was instead of using sea salt I used garlic salt. It turned out great.
9/29/2016
Made this using a simple box grater (slicer side) so the slices were pretty thin. I put them in a bag and tossed with a little more olive oil than stated. I sprayed an insulated, airbake cookie ...
12/10/2017
Tasted great, first time making these! Definitely should have cooked them longer, I guess I had thick slices. Next time I’ll try adding five minutes or so.
11/28/2017
This is the first time successfully had a crisp zucchini chip. That being said, even though they appeared to be the same thickness, some were burnt, and some were tender. So maybe the trick is...
9/24/2017
Fabulous! Can't wait for more to come out of the oven. I used garlic salt in place of salt and watched carefully to avoid burning. I put the thinner slices on one tray and those that came out...
6/13/2017
I did not care for this recipe. Mine were completely burnt in 18 minutes following the recipe exactly, with thin-sliced zucchini done on a mandolin.