Crispy Zucchini Chips (Print Version)
# Ingredients:
→ Main Elements
01 -
Two medium-sized zucchini (weighing about one pound together)
02 -
Spray olive oil
→ Spices and Toppings
03 -
Coarse kosher salt (¾ teaspoon, split for use)
04 -
Powdered garlic (½ teaspoon)
05 -
Freshly cracked black pepper (¼ teaspoon)
06 -
Finely grated parmesan cheese (¼ cup, not the shredded kind)
# Instructions:
01 -
Turn the oven on to 425°F. Grab a baking sheet with edges, line it with parchment paper that handles heat well, and give it a coat of olive oil spray.
02 -
Cut the zucchini into thin slices about ⅛-inch thick. Scatter ½ teaspoon of kosher salt over them, then set them in a colander to draw water out for 30 minutes.
03 -
Rinse off the salt from the zucchini slices. Then, use paper towels to dry them completely.
04 -
Lay out the zucchini slices in a single layer on your prepped baking sheet. Spray some olive oil over them and bake for 15 minutes.
05 -
Take the baking sheet out of the oven. Sprinkle the zucchini slices with the rest of your salt, black pepper, garlic powder, and parmesan cheese. No flipping needed!
06 -
Pop the baking sheet back in the oven for another 15-20 minutes. Keep an eye on them, removing any slices that crisp up faster than others as time goes on.
# Notes:
01 -
Make sure to salt the zucchini beforehand to help them get crunchy.
02 -
Different ovens heat differently, so start checking the chips after 10 minutes and adjust as needed.
03 -
Since each chip crisps up at a different time, pull them from the oven as they’re done.
04 -
If leftovers soften, warm them at 350°F for around 10 minutes to revive the crunch. Eat within 2-3 days.