These Baked Zucchini Chips are healthy, simple and delicious! No grease, no fuss!
When life gives you zucchini, you make zucchini chips! And I had lots of zucchini. What’s a girl to do with lots of zucchini?
Well honestly, this was an easy decision. I’ve been wanting to make zucchini chips for a while now. I usually crave salty things more so than sweet desserts. So these zucchini chips were a no brainer.
Although I tell you to use a mandolin to slice the zucchini, hubs threw out our mandolin a while ago because I was never using it. So I used a cheese grater to slice my zucchini. It sorta worked so if you don’t have a mandolin you could either use a knife to slice them thin or just use a cheese grater.
Don’t worry about the chips being soggy, you do have to bake them for quite a while and as they bake they dry out and crisp nicely. When I served them I drizzled a bit of balsamic vinegar over them which gave them a nice flavor. You could also toss them with a bit of balsamic vinegar before actually baking them.
But what a healthy snack! No fat, no carbs, just simple delicious crispy chips. Perfect healthy snack.
- 1 medium zucchini
- juice from 1/2 lime
- salt and pepper to taste
Slice zucchini on mandolin. Place parchment paper on baking sheet and preheat oven to 225 F degrees.
Toss zucchini in bowl with salt, lime and pepper.
Place in a single layer on baking sheet and bake in oven for 45 minutes.
Rotate baking sheet for even distribution and bake for another 20 minutes until chips start to brown and crisp.
Serve as is or drizzle with some balsamic vinegar.