Good luck resisting these easy baked zucchini chips
The key to making crispy, not soggy, zucchini chips is to slice them evenly. Using a mandolin cuts down on time and makes this version of easy baked zucchini chips right every single time.
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!
Easy baked zucchini chips (Sip Bite Go)
- 3 medium zucchini sliced thin
- 1 tbsp olive oil
- 1 tsp paprika
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.
Share your version of this recipe with #sipbitego.
Seen on www.sipbitego.com. All rights reserved. Happy cooking!
Still have the munchies? This Pin board has more healthy snacks.
Shop zucchini tools and accessories
Here’s a collection of helpful zucchini tools and cute accessories. Sip Bite Go gets commission for purchases or clicks made through links in this post. Happy Shopping!