Crispy Baked Zucchini Chips: A Guilt-Free Snack

Quick Benefits

Crispy baked zucchini chips are a healthier alternative to traditional fried snacks. They are low in calories, gluten-free, and packed with flavor from garlic and parmesan. With their satisfying crunch, they make a perfect appetizer, side dish, or snack. Plus, they’re super easy to make with just a few simple ingredients!

Essential Ingredients

Olive oil spray
2 medium zucchinis (approximately 1 pound total weight)
¾ teaspoon kosher salt, divided
½ teaspoon garlic powder
¼ teaspoon black pepper
¼ cup grated parmesan (not shredded)

Preparation Steps

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 zucchinis 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 stand for 30 minutes to draw out water. Afterward, rinse and blot dry with paper towels.
Arrange the zucchini slices in a single layer on the prepared baking sheet. Spray them with olive oil and bake 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 bake until the zucchini slices are browned and crisp, approximately 15-20 minutes.

Health Benefits

Zucchini is low in calories and rich in vitamins A and C, potassium, and fiber. Baking instead of frying reduces the overall fat content, making these chips a lighter and healthier snack option. Parmesan cheese adds a touch of protein and calcium while keeping the chips flavorful.

Serving Suggestions

Serve zucchini chips warm with dipping sauces like marinara, ranch, or spicy aioli. They also pair well as a crunchy side dish with grilled meats or sandwiches.

Creative Variations

Spicy Zucchini Chips: Add a pinch of cayenne pepper or paprika to the seasoning.
Herbed Parmesan Chips: Mix dried Italian herbs with parmesan before sprinkling.
Cheddar and Ranch Chips: Swap parmesan with sharp cheddar and add a sprinkle of ranch seasoning.

Storage Tips

Store leftover zucchini chips in an airtight container at room temperature for up to two days. To re-crisp, pop them back in a 350°F oven for a few minutes before serving.

Pro Tips

Slice the zucchini consistently thin (⅛-inch) for even crispiness.
Use high-heat-resistant parchment paper to prevent sticking and burning.
Keep a close eye on the chips during the second bake to avoid over-browning.

Frequently Asked Questions

Q: Can I use yellow squash instead of zucchini? A: Yes, yellow squash works well and adds a slightly different flavor.

Q: How can I make the chips crispier? A: Make sure to salt and drain the zucchini to remove excess moisture.

Q: Can I use shredded parmesan instead of grated? A: Grated parmesan works best as it adheres to the zucchini better and crisps up nicely.

Enjoy these crispy, cheesy zucchini chips guilt-free!