Zucchini Chips

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Zucchini Chips

3.2 of 5 (19)
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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: 77.3 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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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 salt
    Pinch black pepper
    Parchment paper



Tips

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.

MICROWAVE INSTRUCTIONS: (UPDATED)
Place a sheet of parchment paper atop a microwave-safe plate.
Mist the zucchini slices with cooking spray, then sprinkle with salt and pepper. Place each slice on the plate, being careful not to overlap the slices.
Microwave on high for up to six minutes, let rest for one minute, then cook another minute. You want to let the chips rest when they appear to be drying out but are not yet browned.
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 the same parchment. Cool completely before storing in an airtight container.

OVEN INSTRUCTIONS:
Preheat the oven to 450 degrees F.
Line a baking sheet with parchment paper. Place the zucchini atop the parchment in a single layer, then mist with cooking spray.
Bake for 10 minutes, flip, then bake for another 10 minutes, or until the chips have reached the desired crispiness.
For crispier chips, use a wire rack instead of parchment.

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

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Member Ratings For This Recipe



  • 20 of 24 people found this review helpful
    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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  • Bad
    14 of 19 people found this review helpful
    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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  • O.K.
    14 of 15 people found this review helpful
    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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  • 13 of 18 people found this review helpful
    I was going to try this until I read the reviews..maybe this should be removed as one lady said it started a FIRE in her microwave. I think that might be appropriate. - 9/1/13

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  • Bad
    13 of 13 people found this review helpful
    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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