Description

Crispy, flavorful, and guilt-free, these baked zucchini chips are a low-carb, healthy snack alternative. Perfect for curbing salty cravings, they’re easy to make with minimal oil and a handful of simple ingredients.

Ingredients

2 medium zucchini, thinly sliced

1 tablespoon olive oil

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika

1/4 teaspoon salt

Optional: freshly ground black pepper or grated parmesan cheese for topping

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Instructions

Preheat the oven to 225°F (110°C) and line two baking sheets with parchment paper.
Slice the zucchini into very thin rounds using a mandoline or sharp knife.
Place the slices between paper towels and press gently to remove excess moisture.
In a large bowl, toss the zucchini slices with olive oil, garlic powder, smoked paprika, and salt until well coated.
Arrange the slices in a single layer on the prepared baking sheets without overlapping.
Bake for 1.5 to 2 hours, flipping halfway through. Watch closely near the end to prevent burning.
Let the chips cool on the baking sheets to crisp up before serving.

Notes

Sprinkle grated parmesan cheese before baking for a cheesy version.

Add cayenne or chili powder for a spicy twist.

Use Italian seasoning or oregano instead of paprika for a herby flavor.

Dip in ranch or hummus for extra flavor.

Store in an airtight container at room temperature for up to 2 days.

Reheat in a low oven (200°F/95°C) to restore crispiness if needed.

Not suitable for freezing as they lose their crispness.

Prep Time: 10 minutes
Cook Time: 2 hours
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 78 kcal
Sugar: 3g
Sodium: 150mg
Fat: 5g
Saturated Fat: 0.8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg