Zucchini Chips

These zucchini chips are crispy, crunchy, and perfectly baked, you won't believe they are healthy. Just 3 ingredients and easy to customize.

Course Snack

Cuisine American

Prep Time 1

Cook Time 1 30

Total Time 1 31

Servings servings

Calories 58kcal

Author Arman Liew

Ingredients

2 large zucchini
1 tablespoon olive oil or any good quality oil
1/2 teaspoon salt * See notes

Instructions

Preheat the oven to 115C/225F. Line a large baking sheet with parchment paper.
Slice the zucchini into very thin slices. Using a paper towel or dish towel, pat the zucchini dry, to ensure all moisture is removed.
Transfer the zucchini into a large mixing bowl. Add the olive oil and salt and mix well, until the zucchini is lightly oiled.
Place the zucchini on the lined sheet in a single layer. Bake for 90 minutes, or until crispy and golden brown. Remove from the oven and allow to cool completely.

Notes

* Adding extra salt will soften the chips and draw out extra liquid. Add more salt once they are cooked and cooled.

Air fryer instructions: Place the oiled and seasoned zucchini in a single layer in the air fryer pan. Cook at 200C/400F for 12 minutes, flipping halfway through. Let the chips cool completely.

TO STORE: Leftover chips can be stored in a sealable container at room temperature, for up to 3 days. If you'd like them to keep for longer, refrigerate them for up to 1 week.

TO FREEZE: Place chips in a ziplock bag and store them in the freezer for up to 6 months.

TO REHEAT: Either reheat in an air fryer or a preheated oven.

Nutrition