Zucchini Chips

Alright blog followers – be prepared for a bevy of zucchini recipes to come your way! While I don’t want to overwhelm everyone with zucchini recipes I can’t even begin to tell you how many massive zucchinis we have in our garden at this very moment! I’m not talking small, cute grocery zucchinis but zucchinis the size of baseball bats that weigh a good solid few pounds each! In an effort to divert from the usual I decided to try this recipe for Zucchini Chips. I love any kind of chip and this seemed like a reasonable healthy chip to nosh on and a good use of the mega zucchini – the key to this recipe is low and slow! While it’s a bit of a time commitment – 2 hours at 225 degrees the result was incredible! Crispy thin zucchini chips! You will not be disappointed!

Zucchini Chips
  • 1 large zucchini
  • 2 tablespoons olive oil
  • Kosher salt
  1. Preheat oven to 225 degrees. Line two large baking sheets with parchment paper.
  2. Slice your zucchini on a mandolin (or by hand - very thin!!). If using a mandolin use the #2 setting for your thickness.
  3. After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it will cook a bit faster.
  4. Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
  5. In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
  6. Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
  7. Bake for roughly 2 hours until they start to brown and aren't soggy and are crisp. Let cool before removing and serving.
  8. You can keep in an airtight container for up to 3 days.