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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 15.2
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 77.4 mg
  • Total Carbs: 3.6 g
  • Dietary Fiber: 1.3 g
  • Protein: 0.6 g

View full nutritional breakdown of Zucchini Chips calories by ingredient
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Zucchini Chips

Submitted by: CHEF_MEG
Zucchini Chips

Introduction

Perfect snack for school lunches, after school or work snacks, or as a side dish with meals. Perfect snack for school lunches, after school or work snacks, or as a side dish with meals.
Number of Servings: 4

Ingredients

    1 medium zucchini (about 10 ounces)
    Pinch free-flowing salt
    Pinch black pepper
    2 brown paper lunch bags



Tips

Some of the best "ideas" happen when you are forced to improvise. Parchment paper would be the ideal choice to house these chips while cooking but when you don't have any, like I did try the paper bags.


I prefer free flowing salt for this recipe since a little will go a long way! Feel free to change up or add additional spices or seasonings. Cayenne pepper, dried thyme, or rosemary will all work well with these chips.


Directions

Cut the unpeeled zucchini into 1/16 inch slices using a knife, the slicing blade of a food processor, or a mandoline.
Place cut slices onto paper towels, and pat them dry. Fold the paper bags into an accordion shape, with each fold 1/2 inch long. Place the folded bags into an 8 X 10 inch microwave-safe dish.
Mist the zucchini slices with cooking spray, then sprinkle with salt and pepper. Place each slice into the folds of the paper bags, being careful not to overlap the slices. (See the additional photos at the top right of the page.)
Microwave on high for six minutes, let rest for one minute, then cook another minute.
Remove any chips that have light brown spots and the cook remaining chips, if any, for one more minute. Repeat with the remaining slices using same paper bags. Cool completely before storing in an airtight container.


Serving Size: Makes 4 servings, approximately 20 chips per serving.






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Member Ratings For This Recipe

  • ERIN1957


    8 of 13 people found this review helpful
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    don't use a microwave, use a dehydrator. It saves the food and keeps it alive. Getting more health benefits from the food. I like the idea though, pretty cool. - 11/28/12

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  • KREESPA


    5 of 5 people found this review helpful
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    Another failed veggie chip experience for me. I'm sure it's not the recipe but my execution.. but they either come out still soggy or burnt to a crisp. I even started a fire in the microwave! Yep, I'm awesome. Though the soggy ones were tasty :P - 10/8/12

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  • SOPHIEMAE2007


    2 of 2 people found this review helpful
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    They look better in the top picture, which I assume are fried with batter than your example pictures on the right side. I still will try them to try them. - 1/19/13

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  • MONADM1


    2 of 2 people found this review helpful
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    Just looking at the picture, I wouldn't think that microwaving would produce this texture. Looks more blistered, like deep-fried zucchini.... Tell me it's really microwaved ! - 1/18/13

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  • LPYRAMID34


    2 of 2 people found this review helpful
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    http://www.health.harvard.edu/
    fhg/updates/Microwave-cook
    ing-and-nutrition.shtml
    Check out this website if you are worried about cooking veggies in the microwave. - 1/14/13

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  • LEANIE64


    2 of 2 people found this review helpful
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    My experience with zucchini being dehydrated is..it never stays crisp..Does anyone one else have that problem..and if you have found a way to keep it crisp I would like to know..as I love zucchini chips..Thanks - 12/16/12

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  • CMFARRELL36


    2 of 3 people found this review helpful
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    I did this with kale, but in the oven. It worked fine on an oven tray because the bits of kale leaf don't/won't lie flat.
    I didn't enjoy at all, but DH did.
    So I'll be back to try this method of cooking in the m'wave very soon (though not with kale or other floppy leaves). - 10/4/12

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  • NONNAOF2

    Very Good
    2 of 5 people found this review helpful
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    This is quick and easy and a good way to save summer zuchinni! - 8/27/12

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  • TUCSONJILL

    O.K.
    1 of 2 people found this review helpful
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    I loved the idea and liked the flavor, but I couldn't get the chips to crisp up without burning them black. I don't own a dehydrator, but might try them in the oven to see if that's any better. - 1/18/13

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  • JACLEC2013

    Very Good
    1 of 2 people found this review helpful
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    Yummy - 9/16/12

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  • LILLID200


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    not so much! - 4/5/13

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  • POMONA4


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    Just made a batch on dehydrator, turned out really good, second batch on now trying Mr. Dash southwest chipotle seasoning !! - 3/24/13

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  • PIVEY0317


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    I'm going to try and toss zucchini in a tsp-Tbsp of cornstarch, spray with cooking spray and try this. Will post results. I do it with sweet potato "fries" to get crisp in oven.... - 3/19/13

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  • GRAMPIAN


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    Very good. - 1/25/13

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  • KITKAT8673

    Bad
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    THIS ABSOLUTELY WAS HORRIBLE! They were burnt and soggy. I even tried again to see if I was doing it wrong. I wasn't and they still were gross :( - 1/22/13

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  • ERYAZENNETH

    Bad
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    I put them on the paper bags and into the microwave and paper GOT FIRE!!!!!! Taset was aweful, texture mushy. They went straight to the trash. - 1/21/13

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  • COUNTRY_GIRL813

    Bad
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    I attempted but failed. The ones that I could peel off were good with MS. Dash Garlic and Herb seasoning. Don't waste a zucchini like I did for a measly two chips. - 1/21/13

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  • WELL4LYFE

    O.K.
    0 of 2 people found this review helpful
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    like erin said - microwave? really? im not saying i never use one but if you can use an oven or a food dehydrator it would be much beter - 12/9/12

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  • AGNES1964


    0 of 1 people found this review helpful
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    Good! - 9/12/12

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