recipe

Zucchini Chips: the effortless, tasty appetizer recipe for making baked zucchini chips

Total time: 30 Min
Difficulty: Low
Serves: 2 people
By Cookist
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Zucchini chips are an easy, healthy appetizer recipe, a light and vegan variant of the classic fried potato chips. These thin, baked zucchini chips are super crispy yet not greasy. Serve this naturally vegan recipe with your favorite dipping sauce such as mayonnaise, or hummus.

You can flavor these zucchini chips with your favorite spices, such as sweet paprika, turmeric and chili, and with fresh aromatic herbs, such as rosemary, mint and thyme. You can also use yellow zucchini or you can use other vegetables, such as eggplants, red or white turnips, carrots, celery roots. So let’s find out how to make it by following our step-by-step recipe.

Tips for making Oven-Baked Zucchini Chips

It is advisable to use rather large zucchini and to cut them thinly and evenly with a knife.

Don't use too much salt as the zucchini will shrink while baking.

Make sure not to burn zucchini chips, so keep an eye on the oven.

If your zucchini chips are soggy, it means you should bake them for a little bit longer.

You can add more flavor by coating zucchini slices with parmesan cheese too as it adds a slight tangy boost.

If you want to make zucchini chips in the air fryer, cook them at 370°F for about 5 minutes per side or until crispy.

For an even more delicious result, you can replace baking in the oven with frying in hot seed oil.

How to store Baked Zucchini Chips

It is advisable to taste the hot and freshly baked zucchini chips just as they are made. If there is something left, you can store them in the refrigerator, in a special airtight container, for 1-2 days.

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Ingredients
Large zucchini
1
Flour
Extra virgin olive oil
Salt

How to make Zucchini Chips

Wash the zucchini, peel it and cut it into thin slices with a knife.

Dab them well with a sheet of kitchen paper.

Dip the zucchini in flour and then shake them slightly to remove the excess.

Arrange the zucchini in a pan lined with a sheet of parchment paper.

Brush them with a little oil on both sides, add salt and then bake them at 180°C/350°F for about 10 minutes (with the grill on).

Once golden brown, gently turn the zucchini and continue cooking on the other side for 5 minutes.

When they are crunchy, take them out of the oven and enjoy hot.

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