Best Crunchy Zucchini Chips

Crunchy Zucchini Chips

These zucchini chips are perfectly thin, seasoned, and baked (or air-fried) to crispy perfection. A healthy alternative to potato chips, they make a great snack or side dish and are easy to customize with your favorite spices or dipping sauces.

Ingredients:

• 2 medium zucchini, thinly sliced (use a mandoline if possible)

• 1 tablespoon olive oil

• ½ teaspoon garlic powder

• ½ teaspoon paprika (optional)

• Salt, to taste

• Optional: grated Parmesan, chili powder, or Italian seasoning

Instructions:

Oven-Baked Method:

1. Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Slice the zucchini very thinly (about 1/8 inch thick). Pat slices dry with paper towels to remove excess moisture.

3. Toss with oil and seasonings in a bowl until evenly coated.

4. Arrange in a single layer on the baking sheet, without overlapping.

5. Bake for 1.5–2 hours, flipping halfway through, until chips are golden and crisp.

6. Cool before serving. They’ll crisp up more as they sit!

Air Fryer Method:

1. Preheat air fryer to 375°F (190°C).

2. Arrange seasoned zucchini slices in a single layer (you may need to work in batches).

3. Air fry for 10–15 minutes, shaking halfway, until crisp and golden.

Tips:

• Be patient: low and slow baking helps draw out moisture and get them crispy.

• Store leftovers in an airtight container at room temperature for 1–2 days.

• Try dipping them in ranch, hummus, or marinara for extra flavor!

Want a breaded version or a cheesy keto-friendly version? Just let me know! 🧀