These easy zucchini chips are a simple oven-baked treat made with fresh zucchini, a light coating of flour, extra virgin olive oil, and salt. These chips make a great appetizer, side dish, or snack. Slice the zucchini very thinly, toss the slices with flour, arrange them on an oiled baking tray without overlapping, add a little more olive oil and salt, then let the oven do its job.
What Are Zucchini Chips?
Zucchini chips are thin slices of zucchini that are baked until they become crisp around the edges and pleasantly firm. Zucchini itself is believed to have originated in the Americas, although the zucchini variety commonly used today developed through European cultivation, particularly in Italy. The name also gives away part of its story, as “zucchini” comes from Italian, where it is the diminutive form of “zucca”, meaning squash.
Pro Tips for the Best Zucchini Chips
- A mandoline makes it much easier to produce thin, consistent slices. Even thickness helps the zucchini cook at roughly the same rate.
- Avoiding crowding the baking tray is one of the most important rules. Keep the slices in a single layer with no overlapping pieces so the heat can circulate properly.
- The flour should lightly coat the zucchini rather than bury it under a heavy layer. Too much flour can make the coating feel thick rather than delicate.
- A drizzle of olive oil is enough. Excess oil can make the zucchini greasy instead of helping it become crisp.
Frequently Asked Questions
Can I Make Zucchini Chips Without a Mandoline?
Yes, you can slice the zucchini with a sharp kitchen knife instead. The important thing is to make the slices as thin and even as reasonably possible. A mandoline simply makes the process quicker and more consistent.
Why Are My Zucchini Chips Not Crispy?
This can be due to excess moisture. Zucchini naturally contains a lot of water, which can make crisping more challenging. Overlapping the slices on the tray can also trap steam and prevent them from cooking properly.
Should I Peel the Zucchini First?
No, there is no need to peel the zucchini. Keeping the skin also makes preparation quicker because there is one less step between washing the vegetable and getting it onto the chopping board.
Can I Add Other Seasonings?
Salt is the basic seasoning in this recipe, but you can adjust the flavour with herbs and spices. Garlic powder, dried oregano, paprika, black pepper, or Italian-style seasoning can all work.
How to Store Any Leftovers
Zucchini chips are best eaten soon after baking because their crisp texture can soften as they sit. You can refrigerate them, but don’t seal them away while they are still warm.
Ingredients
How to Make Zucchini Chips
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Wash the zucchini and trim away both ends.
Wash the zucchini and trim away both ends.
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Use a mandoline to slice the zucchini into thin pieces.
Use a mandoline to slice the zucchini into thin pieces.
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Transfer the zucchini slices to a bowl and lightly coat them with flour.
Transfer the zucchini slices to a bowl and lightly coat them with flour.
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Line a baking tray with parchment paper, then drizzle it with olive oil. Arrange the zucchini slices across the tray in a single layer, ensuring they do not overlap.
Line a baking tray with parchment paper, then drizzle it with olive oil. Arrange the zucchini slices across the tray in a single layer, ensuring they do not overlap.
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Drizzle a little more olive oil over the top and finish with a pinch of salt.
Drizzle a little more olive oil over the top and finish with a pinch of salt.
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Bake in a preheated fan oven at 180°C (350°F) for 15 minutes. Enjoy!
Bake in a preheated fan oven at 180°C (350°F) for 15 minutes. Enjoy!
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