Baked Zucchini Chips
Enjoy crispy baked zucchini chips coated with olive oil, spices, and parmesan. Perfect as a gluten-free side dish.
Equipment
- Oven
- baking sheet
- colander
- parchment paper
- paper towels
Ingredients
- 1 pound medium zucchini about 2 medium zucchini
- 0.75 teaspoon kosher salt divided
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 0.25 cup parmesan grated, not shredded
- olive oil spray for coating
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, enhancing crispiness. Baking time may vary based on oven temperature; monitor closely for better results.
Nutrition
Serving: 0.25recipeCalories: 106kcalCarbohydrates: 5gProtein: 3gFat: 9gSodium: 260mgFiber: 1gSugar: 2g
Tried this recipe?Let us know how it was!