Crispy, crunchy, salty, these baked chips are healthy snacking at it best! This recipe is for only 1 zucchini, which yields approximately 30-40 chips. They shrink and you will want more so feel free to at least double or triple as you desire.
Course: Sides, Snacks, Appetizers
Cuisine: Gluten-Free, Vegan
Author: Healthy Gluten-free Family
approximately 1 1/4 tbsp olive oil
2-3generous pinches of Kosher salt
Preheat oven to 350 degrees F, and line a baking sheet with parchment paper.
Slice Zucchini paper thin (approximately 1/8 inch or 3mm) Try to make them as uniform as possible. (Note: I did not use a mandolin but if you have one, it will definitely be easier to slice them more uniformly)
Lay zucchini in a single layer, not touching, on prepared baking sheet.
Brush zucchini (top side only) with olive oil.
Sprinkle with salt
Bake at 350 degrees for 15 minutes. (Based on the heat in my oven, I bake them on the top shelf for best results)
Raise oven temperature to 400 degrees and let bake an additional 10-20 minutes, checking after 10 minutes and every 5 minutes thereafter to remove any that are crisp. Bake time will vary depending on your oven, the zucchini moisture and actual thickness of the zucchini slices.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...