These simple zucchini chips take a little investment in time, but they are simple, healthy, and very tasty. Definitely worth the effort.
Did you know that zucchini is actually a fruit? One that packs a punch when it comes to nutrition. Zucchini is rich in zeaxanthin (good for helping prevent oxidative stress), B6 (good for regulating blood sugar), lutein (great for your eyes), folate, potassium, and Vitamin A among other things.
Making healthy and delicious zucchini “chips” an easy way to add in fiber, antioxidants, and vitamins while getting to snack on something yummy, too! Let’s get started.
Baked Zucchini Chips
- 3-4 washed zucchini, sliced about ⅛-inch thin (you can use a mandolin for this)
- 2-3 Tbsp olive, almond or melted coconut oil
- Salt, pepper, and/or spices like rosemary and thyme, to taste
Place the zucchini slices in a single layer on paper towel for about 20 minutes so they dry out a bit. Pat off any excess moisture. Then place the slices in a large bowl. Toss with 2 tablespoons of oil, and season with salt and pepper.
Preheat the oven to 250 degrees. Lightly oil a baking sheet (or two, depending how many slices your zucchinis yield) or use cooking spray. Place the zucchini slices in a single layer on the sheets.
Bake for 2 to 2½ hours, checking regularly to make sure they’re cooking evenly, until the chips are crisp.
Pro Tip: Set a timer for every 30 minutes so you can check on their progress and flip them over as needed so they crisp up properly. Depending on how thick you slice them and how hydrated each zucchini is. Some zucchini chips might be ready sooner than others.
PS – Did you know that zucchini is a high water content fruit?