Love potato chips but watching your carb intake? Zucchini chips are a great alternative. They require some patience but are crunchy, flavorful, and downright addicting!

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice zucchini into 1/16-inch-thick rounds using a mandoline. Place on a clean work surface and sprinkle with salt. Let sit for 10 minutes.

    Advertisement
  • Dab zucchini slices with paper towels to remove as much moisture as you can.

  • Preheat the oven to 220 degrees F (105 degrees C).

  • Place zucchini in a large bowl. Add oil and gently stir to coat. Add grated Parmesan cheese and ranch powder and gently stir to coat.

  • Spray 2 large baking sheets with nonstick cooking spray. Arrange zucchini slices on the sheets, making sure none are overlapping.

  • Bake in the preheated oven for 40 minutes. Carefully flip the slices and continue baking for 30 minutes, or until desired crispiness is reached. Transfer to a paper towel-lined plate.

Cook's Note:

It is important that the zucchini is cut paper thin to get a good crunch. I used the thinnest setting on my mandoline. It is also important to get as much moisture out of them as you can.

Nutrition Facts

39.2 calories; 1.1 g protein; 2.6 g carbohydrates; 1.1 mg cholesterol; 185.3 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful critical review

Rating: 2 stars
05/06/2020
Do not cook at 220. Too low. Will only be soggy. Tried at higher temp (375) and worked well but watch closely, they burn easily. Read More
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
04/18/2020
Mine came out really well. They were medium to dark brown in color when I was done. They were a bit soft off the tray but finished crisping up they cooled. A little tsaziki sauce to dip them in was good too. I think they tasted more parmesian the second day. It's a bit labor intensive with so many chips from one zucchini but if you like chips but not the carbs, this is a good recipe to try. Read More
(1)
Rating: 1 stars
04/15/2020
"chips" ended up soggy. I put them in a dish and heated them in a microwave and we ate them, but I won't make this one again. Read More
Rating: 2 stars
05/05/2020
Do not cook at 220. Too low. Will only be soggy. Tried at higher temp (375) and worked well but watch closely, they burn easily. Read More
Advertisement