Oven-Baked Zucchini Chips
These oven-baked zucchini chips are light, crisp, and cheesy with a gentle garlic kick, making for a healthy snack or appetizer.
Ingredients
Main Ingredients
- 2 medium zucchinis Pick smaller, firmer zucchinis for a milder taste.
- 1 cup grated parmesan cheese Fresh-grated is best for crisping.
- 2 teaspoons garlic powder Or use 1 small clove of fresh garlic, minced.
- to taste salt and pepper Adjust according to the cheese used.
- as needed spray olive oil Helps the cheese stick and browns the chips.
Instructions
Preparation
- Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.
- Slice the zucchinis thinly, about 1/8 inch thick, ensuring uniformity.
- Spray each zucchini slice lightly with olive oil spray.
- In a small bowl, mix 1 cup grated parmesan cheese, 2 teaspoons garlic powder, and salt and pepper to taste.
- Evenly sprinkle the cheese mixture over the zucchini slices, pressing lightly to adhere.
Baking
- Bake in the preheated oven for about 2 hours, or until the zucchini chips are golden and crispy, rotating the tray halfway through.
- Let the chips cool completely on the baking sheet before serving.
Notes
Serve with dips like tzatziki or ranch, and store cooled chips in an airtight container at room temperature for up to 2 days. Use a mandoline for consistent slices and ensure they are in a single layer to prevent sogginess.