The garlic olive oil is the secret here. Try to find garlic-infused olive oil; I found it at a local olive oil producer.

Lorie

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Place zucchini in a bowl. Drizzle olive oil over zucchini and lightly toss to coat; season with salt. Spread zucchini onto a baking sheet.

  • Bake in the preheated oven until lightly browned, about 20 minutes.

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

69 calories; protein 0.7g 1% DV; carbohydrates 2g 1% DV; fat 6.9g 11% DV; cholesterolmg; sodium 166mg 7% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/29/2016
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 sheet with nonstick (just to be safe) and spread them out well. I saved the salt to apply after cooking. They turned out perfect at the stated time and temperature. No burning. Read More
(14)

Most helpful critical review

Rating: 1 stars
02/04/2016
90% burnt and the few that weren't were chewy Read More
(5)
28 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
09/29/2016
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 sheet with nonstick (just to be safe) and spread them out well. I saved the salt to apply after cooking. They turned out perfect at the stated time and temperature. No burning. Read More
(14)
Rating: 4 stars
07/19/2015
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. Read More
(13)
Rating: 1 stars
02/04/2016
90% burnt and the few that weren't were chewy Read More
(5)
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Rating: 5 stars
09/24/2017
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 thicker on another so I could take the thin ones out first. Thanks for the recipe and something different to do with all my zucchini. Read More
(2)
Rating: 5 stars
08/30/2016
Really good love them quick and easy Read More
(2)
Rating: 1 stars
02/02/2016
Most of mine burned and the few that did not burn were chewy. If I do try this again I will lower the temperature for a longer duration of cooking time. Read More
(1)
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Rating: 4 stars
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 making sure the olive oil is more evenly coated. Of course there could be oven hot spots - who knows! I'll try it again though! Read More
(1)
Rating: 1 stars
10/01/2018
they were 2 soggy after 40 mins of cooking Read More
Rating: 2 stars
10/29/2018
They were good but not chips. Despite slicing them thin they were all soggy or had to be burnt to get crispy. I used parchment paper so nothing stuck to the trays. Nice as a side dish not for dipping. Read More