Description
Crispy, smoky, and wildly addictive—these baked zucchini chips are the snack upgrade you didn’t know you needed. Made with just a handful of ingredients, they’re light, crunchy, and perfect for guilt-free munching. Whether you’re tackling snack time or topping a salad, these chips deliver major flavor.
Ingredients
1 large zucchini (about 350 g)
½ tsp salt, divided
Avocado oil spray (or 1–2 tsp liquid avocado oil)
1 tsp smoked paprika
¼ tsp ground black pepper
Additional salt to taste (optional)
Instructions
Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.
Slice zucchini into thin rounds (a mandoline works best for uniform slices).
Lay slices out and sprinkle with ¼ tsp salt. Let sit for 10 minutes to draw out moisture, then blot dry with a paper towel.
In a bowl, toss zucchini slices with oil, remaining salt, paprika, and pepper.
Arrange in a single layer on the baking sheet. Do not overlap.
Bake for 1.5 to 2 hours, flipping halfway through, until golden and crisp.
Let cool—they’ll crisp up even more as they sit. Add extra salt if desired.
- Prep Time: 15 minutes
- Cook Time: 1.5–2 hours
Nutrition
- Calories: 70 per serving
- Sodium: 300mg per serving
- Fat: 4g per serving
- Carbohydrates: 7g per serving
- Fiber: 2g per serving
- Protein: 2g per serving