Last updated on April 29th, 2018 at 08:10 am
These Baked Zucchini Chips are healthy, simple and delicious! No grease, no fuss! Just toss them with a little bit of lime juice, salt and pepper and bake to a crisp perfection.
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.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Baked Zucchini Chips
Ingredients
- 1 medium zucchini
- 1 tbsp lime juice
- 1/4 tsp salt or to taste
- 1/2 tsp pepper or to taste
Instructions
- 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.
Kerri says
May 28, 2018 at 5:44 pmYumm. I do this with potato in the microwave. They turn out really crispy. I will give your recipe a go tonight but try it in the microwave. Ta
Kris says
April 28, 2018 at 12:56 pmJust tried making these, I have an old super slicer “as seen on TV”. Some were paper thin, some not so much. Don’t know if it’s my oven, but they have been baking way over the time you said, I tried spraying g a small amount of olive oil spray to speed the browning, it’s woring on the thin ones, and I also just increased the temp to 250. Any thoughts?
Joanna Cismaru says
April 29, 2018 at 8:01 amThe only thing I can think of is make sure they’re in a single layer, and they’re not overstacked.
Carrie Pacini says
August 8, 2014 at 1:39 pmThese Baked Zucchini Chips look great!
jo says
August 9, 2014 at 12:36 amThanks Carrie 🙂
Carol at Wild Goose Tea says
August 7, 2014 at 12:58 amHe threw out your mandolin. Shoot I wished he had mailed it to me. I want one of those. Well I will probably be right with you with the cheese grater. Guiltless nibble food. I love it.
jo says
August 7, 2014 at 1:29 amWell I wish I had it now! Gives me another excuse to look for a new one! LOL
Mimi says
August 5, 2014 at 1:44 pmThese are great! I had no idea this would work. I have an overabundance of zucchini right now, so I will definitely make these! thanks!!!
margaret conyers says
August 5, 2014 at 3:23 amwill try this i my glass tabletop oven. sounds great.
Megan says
August 4, 2014 at 5:01 pmI will have to try the lower-temp method; I can never get my veggies to turn out! They are always still soggy, more roasted than baked/crisped.