Crispy, salty and delish, we made these as part of dinner tonight an they barely made it to the table, they were so good!
Zucchini Chips are one of my favorite snacks especially in the late summer when zucchini season is is full swing and zucchini is in abundance.
Over the years I have tried making them may different ways.
I’ve tried baking them a long time at low heat, a short time at high heat, a short time at high heat then lowering the oven temp… you get the idea.
They would work great the first time or two and then be a total fail.
Almost by accident I found a method of making them that has worked consistently all summer!
No matter how you make them though, the key is in slicing them super thin (approximately 1/8 inch or 3mm) and slicing them uniformly so they cook evenly.
This is the thickest I cut them. The thicker you cut them, the longer they have to bake so when I’m in a rush I make an effort to cut them thinner.
First lightly brush the top with olive oil and sprinkle with kosher salt.
Bake for 15 minutes at 350 degrees F then raise the oven temperature to 400 degrees and bake for an additional 10-20 minutes, checking at 5 minute intervals and removing any that are burning.
The variance in time is based on how thick they are sliced and the moisture in the zucchini.
Since there is some variability based on the zucchini, if they aren’t getting that final crispiness, you could also raise the temperature yet again to 425 for just 5 minutes.
When they are done, the chips are crisp, flavorful and addictive! We literally eat them as fast as I make them!
Hope you love them as much as we do!
For more of our favorite zucchini recipes click here.
Scroll down for recipe and leave a comment if you try. And let me know if you have another method for making zucchini chips that you love.