Crispy Baked Zucchini Chips (Printer-Friendly Format)
Thinly sliced zucchini coated with olive oil, spices, and parmesan, then baked until perfectly crispy and delicious.
# Ingredients You'll Need:
01 -
Olive oil spray
02 -
2 medium zucchini (about 1 pound total weight)
03 -
¾ teaspoon kosher salt, divided
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½ teaspoon garlic powder
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¼ teaspoon black pepper
06 -
¼ cup grated parmesan (not shredded)
# Step-by-Step Instructions:
01 -
Preheat the oven to 220°C (425°F). Line a rimmed baking sheet with high-heat-resistant parchment paper and coat it with olive oil spray.
02 -
Slice the zucchini into 3 mm (⅛-inch) thick rounds.
03 -
Sprinkle the slices with ½ teaspoon kosher salt. Place the salted zucchini in a colander in the sink and let them stand for 30 minutes to draw out moisture. After 30 minutes, rinse and blot dry using paper towels.
04 -
Arrange the zucchini slices in a single layer on the prepared baking sheet. Spray them with olive oil and bake for 15 minutes.
05 -
Remove the baking sheet from the oven. Sprinkle zucchini slices with the remaining ¼ teaspoon kosher salt, black pepper, garlic powder, and grated parmesan. Return the pan to the oven and bake for an additional 15-20 minutes, until browned and crispy.
# Additional Information:
01 -
Salting the zucchini slices before baking removes water, helping achieve crispiness. Don't skip this step.
02 -
If zucchini slices are not crisping after the suggested time, they may need a longer bake. Use oven temperature adjustments if necessary.
03 -
Leftovers can be stored in an airtight container in the fridge for 2-3 days. Recrisp in a 175°C (350°F) oven for 10 minutes.