Description
These Baked Zucchini Chips are a healthy and flavorful alternative to traditional potato chips. Crispy and seasoned with garlic, parmesan, and a hint of black pepper, these zucchini chips make a delicious snack or appetizer. Enjoy them guilt-free!
Ingredients
Units
Scale
Ingredients:
- Olive oil spray
- 2 medium zucchini – about 1 pound total weight
- 3/4 teaspoon kosher salt – divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup parmesan – grated, not shredded
Instructions
Instructions:
- 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 zucchini 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 them stand for 30 minutes at room temperature. Rinse and blot dry the zucchini slices using paper towels.
- Arrange the zucchini slices 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 salt, black pepper, garlic powder, and grated parmesan. Return the pan to the oven and bake for an additional 15-20 minutes until browned and crisp.
Notes
Notes:
- Salting the zucchini before baking removes water for crispiness.
- Adjust baking time based on your oven’s temperature for optimal results.
- Leftovers can be stored but may lose crispiness.
Nutrition
- Serving Size: 0.25 recipe
- Calories: 106 kcal
- Sugar: 2 g
- Sodium: 260 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 7 mg
