Baked Zucchini Chips
Crispy Baked Zucchini Chips coated with olive oil, spices, and parmesan, baked to perfection.
Equipment
- oven
- baking sheet
- colander
- parchment paper
- paper towels
Ingredients
Main Ingredients
- 0.5 tablespoon Olive oil spray for coating the baking sheet
- 2 medium Zucchini about 1 pound total weight
- ¾ teaspoon Kosher salt divided
- 0.5 teaspoon Garlic powder
- ¼ teaspoon Black pepper
- ¼ cup Parmesan grated, not shredded
Instructions
Preparation Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper and coat it with olive oil spray.
- Slice the zucchini into ⅛-inch-thick rounds.
- Sprinkle the slices with ½ teaspoon of kosher salt. Place the salted zucchini in a colander in the sink and let them stand for 30 minutes at room temperature.
- After 30 minutes, rinse and blot dry the zucchini slices using paper towels.
- Arrange the zucchini slices in a single layer on the prepared baking sheet. Spray them with olive oil. Bake them for 15 minutes.
- Remove the baking sheet from the oven. Sprinkle the zucchini slices with the remaining ¼ teaspoon of kosher salt, black pepper, garlic powder, and grated parmesan.
- Return the pan to the oven and continue baking until the zucchini slices are browned and crisp, 15-20 more minutes.
Notes
Salting the zucchini slices before baking removes water from the zucchini, which helps achieve crispiness. If they are still wet and soggy after 10 minutes, keep baking them for 15-20 minutes until crispy. The leftovers keep in an airtight container in the fridge for 2-3 days but lose their crispiness.
Nutrition
Serving: 0.25recipeCalories: 106kcalCarbohydrates: 5gProtein: 3gFat: 9gSodium: 260mgFiber: 1gSugar: 2g
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