Move over potato chips, zucchini chips have arrived! These Crispy Oven-Baked Zucchini Chips are thin, crunchy, healthy, and irresistible! With just a little olive oil spray and a sprinkle of salt you have yourself a plant-based, gluten-free, guilt-free snack ready in minutes! No breading!
Tara’s Tips For Perfect Crispy Oven-Baked Zucchini Chips
- Slice your zucchini VERY thin. If you have one, use a mandolin.
- Zucchini have a lot of excess water. You MUST press out the excess water with a paper towel before baking.
- Whenever possible, I do not use oil. However, with these chips, I do use a light spray of olive oil. A little goes a long way and they do not need much at all.
- Use parchment paper or a silicone liner on your baking sheet. Do not try to make these without a liner. They will stick to the pan and get ruined.
- Be patient! These guys are super thin. If you try to remove them before they have had a chance to crisp up, they will stick to the liner and fall apart.
- Low & slow. Cook them on 225 degrees F. You do not need high heat to crisp them.
- Mine take 90 minutes. Every oven is different. You might need an additional 5-10 minutes of cook time.
- Watch them closely! Don’t let them get too dark brown.
- Be patient! Let your chips cool on the lined pan for 5 minutes prior to removing them from the pan.
- Some slices might be a little stubborn and remain soggy or damp when the others are crisped up. Simply place those back in the oven for a few minutes until they turn golden brown.
- Dip them! The most perfect dip for these is Vegan Chipotle Mayo or Easy Vegan Ranch. They also pair well with Vegan Creamy Italian Dressing or Dairy Free Green Goddess Dressing.
Crispy Oven-Baked Zucchini Chips
January 27, 2021
: 4
Easy + healthy! These Crispy Oven-Baked Zucchini Chips are the perfect low-carb, low-calorie, vegan, gluten-free snack!
Ingredients
- 2 green zucchini
- olive oil spray
- 1/2 tsp salt
Directions
- Step 1 Preheat oven to 225 degrees F. Line two baking sheets with parchment paper or a silicone liner.
- Step 2 Thoroughly wash zucchini, cut off the stem. Using a mandolin, slice both zucchini very thin.
- Step 3 Lay the zucchini slices on a paper towel on a cutting board. Top the slices with another paper towel and press the excess water out. Be sure to get out as much excess water as possible.
- Step 4 Transfer the zucchini slices to the baking sheets, spray both sides lightly with olive oil spray and sprinkle with the salt. Be careful not to overdo it with either one!
- Step 5 Bake in a 225 degree oven for 90 minutes. After 90 minutes, check to see if the edges are golden brown + crispy. If they are still soggy or damp, bake in additional 5 minute increments. Some slices may take longer than others to crisp up.
- Step 6 Allow to cool on the baking sheets for 5 minutes.
- Step 7 Serve with your favorite dipping sauce. Enjoy!
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