Here’s a quick snack recipe! Because everybody loves snacks.
These are perfect as the weather gets cooler, and you finally dare to turn your oven on again. To make crispy chips, just like for apple chips, you have to bake it low and slow.
The zucchinis shrink A LOT. You can see the bigger circle around the chips where the zucchini used to be haha
Make them before the zucchinis are gone!
Baked Zucchini Chips
Adapted from A Spicy Perspective
Zucchini – as many as your baking pans can handle
Any spices you want
Slice the zucchini. Using a mandolin helps keep the slices consistent.
Lay the zucchini slices on paper towels in a single layer. Lightly salt the zucchini slides and let rest for a few minutes–they will start to sweat!!! Preheat the oven while you’re waiting. As low as it will go–I found that 220 F worked well for me.
Cover with another layer of paper towels on top and press down, squeezing out excess water.
Line baking sheets with parchment paper -or- foil sprayed with oil -or- a Silpat. Lay the zucchini slices in a single layer on the parchment paper. Fit as many on each baking sheet as possible without touching.
Sprinkle the zucchini slices with whatever spices and flavors you fancy! I used Lawry’s Seasoned Salt, garlic powder, and nutritional yeast.
Bake for 1.5 to 2 hours until crisp and golden. If some zucchini chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. Allow the zucchini chips to cool on the sheet. Store in an air-tight container (if you even have any leftover!)