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The key to making these crispy baked zucchini chips is to slice them evenly. Using a mandolin cuts down on time and makes easy baked zucchini chips crunchy every single time.
If you’re not yet a mandolin owner, see this pear chips recipe. Between baked pear chips and zucchini chips, there’s plenty of opportunities to use one. A mandolin is one of the best $10-15 tools most home chefs own.
Another secret to creating crisp (not burnt) zucchini chips is to flip them every 5-10 minutes. Because, let’s face it. It’s hard to enjoy a healthy snack when it doesn’t taste and crunch the same way as more indulgent options.
These chips are lightly flavored with salt, pepper, and paprika.
It’s almost impossible not to eat them all, right from the baking sheet. So, make double!
Still have the munchies? This Pinterest board has more healthy snacks.
Easy baked zucchini chips (Sip Bite Go)
The key to making these crispy baked zucchini chips is to slice them evenly. Using a mandolin cuts down on time and makes easy baked zucchini chips crunchy every single time.
Ingredients
- 3 medium zucchini sliced thin
- 1 tbsp olive oil
- S+P
- 1 tsp paprika
Instructions
- Preheat oven to 350 degrees F and line 1-2 baking sheets with parchment paper.
- In a bowl, coat zucchini with olive oil. Arrange zucchini on a baking sheet. Season lightly with salt, pepper and paprika.
- Bake 20-30 minutes. Flip after 10 minutes, then continue flipping every 5-10 minutes, until crisp and lightly browned.
Recipe Notes
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Seen on www.sipbitego.com. All rights reserved. Happy cooking!
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