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Crispy Zucchini Chips

Deliciously crunchy and flavorful zucchini chips that are a healthier alternative to store-bought snacks. Easy to make and customize, these chips are perfect for any occasion!
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 55
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium medium zucchinis (about 300g) Choose firm, shiny zucchinis for optimal results.
  • 2 tbsp olive oil Use high-quality extra virgin for best flavor.
  • 1 tsp kosher salt Sea salt can be used as a substitute.
  • 1 tsp smoked paprika Regular paprika will work in a pinch, but you'll miss that smoky flavor.
  • ½ tsp garlic powder Adjust based on your personal preference.
  • ¼ tsp black pepper Adjust for a greater or lesser kick.

Method
 

Preparation
  1. Preheat your oven to 225°F (107°C).
  2. Wash and dry zucchinis thoroughly and slice them into thin rounds (approximately 1/8 inch thick).
  3. In a large mixing bowl, toss zucchini slices with olive oil, kosher salt, smoked paprika, garlic powder, and black pepper until evenly coated.
  4. Line two baking sheets with parchment paper and spread zucchini slices in a single layer without overlapping.
Baking
  1. Bake in the preheated oven for about 1 hour and 15 minutes, flipping the chips halfway through.
  2. In the last 10 minutes, you can increase the oven temperature to 250°F (121°C) for extra crispiness.
  3. Allow chips to cool on a wire rack for a few minutes before serving.

Notes

Store in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze for up to a month, but they may lose some crunch.