Ingredients
Method
- To start, preheat your oven to 250°F (120°C). Wash and dry your zucchinis thoroughly. Once dried, slice them into thin rounds using a sharp knife or a mandolin. Aim for about 1/8-inch thickness.
- Lay the zucchini slices on a paper towel and sprinkle them lightly with salt. Allow them to sit for about 10 minutes. The salt will draw out some of the water. Afterward, gently pat the slices with another paper towel to soak up the moisture.
- In a large bowl, toss the zucchini slices with olive oil, ensuring they’re evenly coated. Add your salt, garlic powder, smoked paprika, and black pepper.
- If you want an extra cheesy crunch, sprinkle in some grated parmesan at this point. Toss the slices again to coat them with the seasoning mixture.
- Line a baking sheet with parchment paper to prevent sticking. Place the sheets in the oven and bake for about 1.5 to 2 hours, flipping the slices halfway through to ensure even crisping.
- Around the 90-minute mark, check your chips. They should be golden brown and crispy to the touch. If they’re still soft, allow them to bake for a bit longer.
Notes
Getting zucchini chips just right is all about the details. First off, consistency is key — make sure you slice the zucchini as evenly as possible. A mandoline slicer works great for this. If your slices vary in thickness, some will turn out too crispy while others stay soft or soggy.
