Imagine transforming humble zucchini into irresistibly crispy, golden chips that will make you forget all about traditional potato chips! These Salt Pepper Oven Baked Zucchini Chips are not just a snack - they're a game-changing, health-conscious culinary adventure that will tantalize your taste buds while keeping your nutrition goals on track. With just a few simple ingredients and an easy baking technique, you'll create a crunchy, flavorful treat that's sure to become your new favorite go-to snack.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium zucchinis, sliced thin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: garlic powder or other seasonings
Instructions
- Preheat your oven to 225°F (110°C). This low temperature will help the zucchini chips become crispy without burning.
- Wash the zucchinis thoroughly under running water to remove any dirt or residue. Pat them dry with a clean kitchen towel.
- Using a sharp knife or a mandoline slicer, slice the zucchinis into thin rounds, about 1/8 inch thick. The thinner the slices, the crispier the chips will be.
- In a large mixing bowl, combine the zucchini slices with 2 tablespoons of olive oil. Toss the slices gently to ensure they are evenly coated with the oil.
- Add 1 teaspoon of salt and 1/2 teaspoon of black pepper to the bowl. If desired, sprinkle in garlic powder or any other seasonings of your choice (such as paprika, cayenne pepper, or Italian herbs). Toss again to evenly distribute the seasonings.
- Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Spread the zucchini slices in a single layer on the prepared baking sheet, ensuring they do not overlap.
- Place the baking sheet in the preheated oven and bake for about 20 minutes. Keep an eye on them as baking times may vary depending on your oven and the thickness of the slices.
- After 20 minutes, check the chips. They should be golden brown and crispy. If they need more time, continue to bake, checking every 5 minutes until they reach your desired crispiness.
- Once done, remove the baking sheet from the oven and let the zucchini chips cool for a few minutes. They will continue to crisp up as they cool.
- Serve the zucchini chips warm as a healthy snack or appetizer. Store any leftovers in an airtight container to maintain their crispiness for up to a few days.
Tips
- Slice Consistency is Key: Use a mandoline slicer for uniform, ultra-thin slices that ensure even crispiness.
- Pat Zucchini Dry: Remove excess moisture before seasoning to help chips crisp up perfectly.
- Don't Overcrowd: Spread slices in a single layer with minimal overlap to achieve maximum crunchiness.
- Low and Slow: The secret to crispy chips is baking at a low temperature (225°F) to dry out the zucchini without burning.
- Experiment with Seasonings: Try different herb and spice combinations like smoked paprika, ranch seasoning, or Italian herbs to keep things exciting.
- Watch Closely: Every oven is different, so start checking your chips around the 15-minute mark to prevent burning.
Nutrition Facts
Calories: 50kcal
Carbohydrates: 3g
Protein: 1g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
