Yields about 50 chips
Satisfy your salty chip cravings with these light and crispy and super nutritious zucchini chips! Zucchini is packed with vitamin A, C, magnesium, folate, potassium, omega-3 fatty acids, zinc, niacin, B vitamins, calcium and protein. Zucchini is also the best source of dietary fiber, therefore; it will help you lose weight while giving you the feeling of being full. Choose whatever seasonings you like, the possibilities are endless. I love using fresh thyme, sage, rosemary, salt and pepper. These chips are naturally gluten-free and absolutely irresistible. Your family will love them!
- 2 large Zucchini, evenly sliced about 1/8 inch thick
- Olive Oil
- 1/2 teaspoon chopped Thyme (preferably fresh herbs but dried is fine too)
- 1/2 teaspoon chopped Rosemary
- 1/2 teaspoon chopped Sage
- Preheat oven to 235 degrees. Line two large baking sheets with parchment paper.
- Slice the zucchini. You do not need to use a mandolin but it does help to keep the slices consistent. My mandolin has thickness options labeled 1, 2, or 3 - I use 2.
- Lay sliced zucchini on sheets of paper towels and cover with another paper towel to sandwich the slices and press down to draw out the liquid. This will help shorten baking time.
- Line up the zucchini slices on the prepared baking sheets tightly next to each other, making sure not to overlap them.
- Brush the zucchini lightly with olive oil using a pastry brush.
- Season zucchini with herbs and a little salt. Do not over-season, in fact, it’s better to use less salt initially because the slices will shrink. If you over-salt they can get too salty. You can always add more salt at the end.
- Bake for 2-3 hours golden and crisp.
- If some of the chips are still a little soggy, remove the crisp chips and place the damp ones back in the oven for a few more minutes. Check on the chips every 10 minutes until done.
- Chips can be stored in an airtight container for a week (but there’s no way they’ll last that long!)