Baked zucchini chips are so tasty, you’ll want to double the recipe! If you have a mandolin handy, this recipe gets even easier! Just slice, salt and bake.
Course appetizers
Prep Time 10 minutesmins
Cook Time 1 hourhr20 minutesmins
Total Time 1 hourhr30 minutesmins
Servings 5-6 servings
Calories 6
Author Cheryl Najafi
Ingredients
3largezucchiniyellow or Mexican squash (about 3"diameter)
saltany such as: sea salt, hot salt, seasoned salt, onion salt, garlic salt, etc.
Instructions
Place 2 racks in center of oven. Space far enough apart so pans have breathing room. Preheat oven to 250 degrees then line 2 rimmed baking sheets with parchment paper. Coat parchment with cooking spray then set aside.
Trim ends of squash then use a mandolin to slice them into 1/8" thick circles. If you don’t have a mandolin, use a sharp knife to cut accurate slices with the proper thickness. Lay squash circles onto the prepared baking sheets, being careful not to overlap the slices.
Sprinkle squash lightly with salt—you can always add more later. Place pans in oven, spaced far enough apart so the opposite pan will not trap the steam. Leave oven door slightly ajar—we propped ours open with the handle of a wooden spoon!
Bake 40 minutes then flip squash circles then let bake for 40–50 more minutes on the opposite side. Be sure to keep oven door propped open so steam can escape.
You will know chips are nice and crispy when they achieve a light golden brown coloring in the center of each chip. Remove from oven then season to taste with salt. Allow chips to cool on baking sheets then start snacking once cool. Enjoy!
Notes
1/8" is the magic number here. After experimenting with different widths, this measurement delivers the most crunch without hours of bake time.