Description
Crispy and savory zucchini chips, baked to perfection with olive oil and Parmesan—a healthy snack or elegant side dish.
Ingredients
- 2 medium zucchini (about 1 pound)
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup finely grated Parmesan cheese
- Olive oil spray
Instructions
- Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper, lightly coating it with olive oil spray.
- Slice the zucchini into ⅛-inch-thick rounds for even cooking.
- Sprinkle ½ teaspoon of kosher salt over the zucchini slices and place them in a colander to stand for 30 minutes to draw out moisture.
- After 30 minutes, rinse the zucchini under cool water and thoroughly pat them dry with paper towels.
- Arrange the dried zucchini slices in a single layer on the prepared baking sheet and spray lightly with olive oil. Bake for 15 minutes, checking at 10 minutes.
- Remove from the oven and sprinkle with the remaining salt, pepper, garlic powder, and Parmesan. No need to flip.
- Return the baking sheet to the oven and bake for an additional 15-20 minutes until browned and crisp, removing chips as they finish baking.
Notes
Store leftover chips in an airtight container in the refrigerator for 2-3 days. To restore crispiness, reheat in the oven at 350°F for 10 minutes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American