Rating: 2.5 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

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!

Gallery

Recipe Summary

cook:
1 hr 10 mins
additional:
10 mins
total:
1 hr 35 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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 calories; protein 1.1g; carbohydrates 2.6g; fat 2.8g; cholesterol 1.1mg; sodium 185.3mg. Full Nutrition
Advertisement