Craving a snack that’s both delicious and healthy? Look no further than oven-baked zucchini chips! These irresistible chips are paleo-friendly, keto-friendly, and Whole30 approved. Ready to start snacking?
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Ingredients
- 3 medium zucchinis
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
Instructions
- Preheat the Oven
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to avoid overcrowding the zucchini slices, ensuring they cook evenly.
- Slice the Zucchini
- For the best results, use a mandolin to slice the zucchini thin and uniform. You can use a sharp knife, but the slices may not be as consistent. Hold the zucchini vertically for circular discs, at an angle for diagonal cuts, or horizontally for long chips.
- Remove Excess Moisture
- As you slice, place the zucchini on a paper towel to absorb moisture. Once all slices are cut, layer another paper towel on top and press gently to remove as much moisture as possible.
- Season the Chips
- Transfer the zucchini slices to a bowl and coat them with olive oil. Arrange them on the parchment-lined baking sheets, ensuring they don’t overlap. Mix the salt, pepper, and paprika together and sprinkle this seasoning evenly over the slices.
- Bake the Chips
- Bake the zucchini chips for 10 minutes, then flip them and bake for another 10 minutes. Depending on your oven, you may need to continue baking, flipping every 5 minutes until both sides are crisp and lightly browned. Chips at the edges of the baking sheet may cook faster, so remove them as they finish.
- Cool and Store
- Once the chips are done, transfer them to a paper towel-lined plate to absorb any excess oil. Store the zucchini chips in an airtight container for up to 3 days.
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Tips and Tricks
- Choosing Fresh Zucchini: Select zucchinis that are 5-6 inches long and less than 2 inches wide, with shiny, deep green skin and a small, slightly moist stem.
- Slicing Evenly: A mandolin ensures even slices, promoting uniform cooking. It’s a worthwhile investment for consistent results.
- Seasoning Variations: Besides the basic seasoning, try garlic salt, parmesan cheese, or chili lime seasoning for a flavor twist.
- Smaller Zucchinis: They have less moisture, resulting in crispier chips.
- Storing Chips: Keep them in an airtight container. If they lose their crispiness, reheat in the oven at 200°F for 10 minutes.
- Freezing Zucchini: To store zucchinis longer, blanch them before freezing to prevent excess liquid when thawing.
Love Zucchini?
For more zucchini goodness, try our chilled zucchini soup – it’s refreshing and delicious!
Enjoy your healthy, crispy zucchini chips!
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FAQ
Q: Are zucchini chips keto-friendly? A: Absolutely! Zucchini chips are low in carbs, making them a perfect snack for a keto diet.
Q: Can I make zucchini chips without a mandolin? A: Yes, you can use a sharp knife to slice the zucchini, but ensure the slices are as uniform as possible for even cooking.
Q: How do I prevent my zucchini chips from getting soggy? A: Remove as much moisture as possible from the zucchini slices before baking. Use paper towels to pat them dry thoroughly.
Q: What are the best seasonings for zucchini chips? A: Salt, pepper, and paprika are classic choices. You can also try garlic salt, parmesan cheese, chili lime seasoning, or any other favorite spice blends.
Q: Can I store leftover zucchini chips? A: Yes, store them in an airtight container for up to 3 days. If they lose their crispiness, reheat them in the oven at 200°F for about 10 minutes.
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Q: Why are some of my chips burning while others are still soft? A: Uneven slicing can cause some chips to cook faster than others. Using a mandolin for uniform slices helps. Also, chips on the edges of the baking sheet may crisp up faster, so remove those as they finish cooking.
Q: How do I keep zucchini chips crispy after baking? A: Store them in an airtight container. If they become soft, you can crisp them up again by reheating them in the oven.
Q: Can I freeze zucchini chips? A: It’s better to freeze whole or sliced zucchini rather than chips. Blanch the zucchini before freezing to prevent excess liquid when thawing. Once thawed, you can proceed with the baking process.
Q: What is the ideal thickness for slicing zucchini chips? A: Aim for slices about 1/8 inch thick. This thickness allows them to crisp up nicely without burning.
Q: Can I use other oils besides olive oil? A: Yes, you can use any high-smoke-point oil like avocado oil or coconut oil. They all work well for baking zucchini chips.
Q: Can I use larger zucchinis for this recipe? A: Larger zucchinis have more moisture, which might make the chips less crispy. Smaller zucchinis are preferable for this recipe.
Q: Do I need to flip the zucchini chips while baking? A: Yes, flipping the chips halfway through baking ensures they cook evenly and get crispy on both sides.
Q: What temperature should I bake the zucchini chips? A: Bake them at 350°F (175°C). Keep an eye on them and flip as needed to avoid burning.
Q: How long does it take to bake zucchini chips? A: Generally, it takes about 20 minutes. However, the time can vary depending on your oven and the thickness of the slices. Flip the chips halfway and continue baking until they are crisp and lightly browned.
Q: Can I add cheese to my zucchini chips? A: Yes, sprinkling parmesan cheese on the chips before baking adds a delicious flavor and helps them crisp up.
Q: Are zucchini chips suitable for other diets besides keto? A: Yes, zucchini chips are also paleo-friendly, Whole30 approved, and make a great snack for various healthy eating plans.
Feel free to enjoy these tasty and healthy zucchini chips anytime you need a satisfying, guilt-free snack!
