Crispy Baked Zucchini Chips

This savory zucchini chip recipe transforms ordinary summer squash into an addictively crunchy snack that rivals store-bought potato chips. I've perfected these over dozens of batches, finding that the right baking technique creates that elusive crispiness without deep frying.

The first time I made these for my family movie night, they disappeared faster than the popcorn. Now they're requested regularly when zucchini is in season, and even my vegetable-averse nephew reaches for them first.

Ingredients

• 2 medium zucchini: The fresher the better for optimal crispiness. Look for firm squash without soft spots.
• Kosher salt: Divided use helps draw moisture out initially and season at the end. The coarse texture adheres better than table salt.
• Garlic powder: Adds savory depth without burning like fresh garlic would.
• Black pepper: Provides subtle heat that complements the parmesan perfectly.
• Grated parmesan cheese: Use the fine powder style not shredded for even coating. The aged variety has more concentrated flavor.
• Olive oil spray: Creates even coating without making chips soggy. Use a quality oil for best flavor.

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Step-by-Step Instructions

Prepare the Oven and Pan:

Preheat your oven to 425°F and line a rimmed baking sheet with high-heat parchment paper. Give the paper a thorough coating of olive oil spray to prevent sticking and help with browning. This high temperature is crucial for driving out moisture quickly.

Slice the Zucchini:

Cut your zucchini into extremely thin rounds about 1/8 inch thick. Consistency is key here. If possible use a mandoline slicer for uniform thickness which ensures even cooking. Irregular slices will cook at different rates leading to some burning while others remain soggy.

Salt and Drain:

Sprinkle half a teaspoon of kosher salt evenly over all slices then transfer them to a colander placed in the sink. Let them sit for a full 30 minutes. This step draws out excess moisture which is absolutely essential for achieving crispiness. You will actually see water beading on the surface of the zucchini.

Rinse and Dry:

After draining thoroughly rinse all slices under cool water to remove excess salt. Use paper towels to pat each slice completely dry. The drier they are now the crispier they will become in the oven. Take your time with this step.

First Bake:

Arrange slices in a single layer on your prepared baking sheet ensuring no overlap. Spray the tops lightly with olive oil spray. Bake for approximately 15 minutes until they begin to shrink and dry out but before they brown too much.

Season and Finish Baking:

Remove from oven and sprinkle evenly with remaining salt garlic powder black pepper and grated parmesan. Return to oven for another 15 to 20 minutes watching carefully as they can go from perfect to burnt quickly. They should develop a rich golden brown color with crispy edges.

My absolute favorite part of this recipe is the parmesan cheese. I discovered that adding it midway through baking rather than before creates the perfect crispy-savory crust without burning. This technique came from my grandmother who always said cheese should be a finishing touch rather than a starting ingredient.

Storage Solutions

These zucchini chips will begin to lose their crispiness within hours of baking due to natural moisture absorption. Store any leftovers in an airtight container with a paper towel at the bottom to absorb humidity. While they will keep for 2-3 days in the refrigerator their texture changes significantly.

To restore crispiness place them on a baking sheet in a 350°F oven for about 10 minutes. This drives off the absorbed moisture and reactivates the crunch factor. Let them cool completely before serving for maximum crispiness.

Flavor Variations

Experiment with different seasoning combinations to keep this recipe exciting. Italian herbs with a pinch of red pepper flakes creates a pizza-inspired flavor. Smoked paprika and nutritional yeast makes a delicious dairy-free option with cheesy notes. For a spicy version try chili powder and a pinch of cayenne.

The parmesan can be substituted with other hard grating cheeses like Pecorino Romano or aged Asiago for different flavor profiles. Each brings its own unique sharpness and salt level so adjust additional seasonings accordingly.

Serving Suggestions

These zucchini chips make a wonderful appetizer served with a cool yogurt dip seasoned with fresh herbs. They also work beautifully alongside sandwiches as a healthier alternative to potato chips.

For an elegant presentation stack them in alternating layers with sliced tomatoes and fresh mozzarella then drizzle with balsamic glaze. This creates a beautiful deconstructed caprese that showcases the chips' crispy texture against the soft cheese.

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Frequently Asked Questions

→ Why do I need to salt the zucchini?

Salting removes excess moisture, which helps make the chips crisp.

→ Do I need to flip the zucchini slices?

No flipping is needed. Just bake evenly and watch for browning.

→ Can I skip the parmesan?

Yes, but it adds a rich, savory flavor and crispiness to the chips.

→ How do I store leftovers?

Store in the fridge for up to 3 days. Reheat in the oven to crisp up again.

→ Why are some chips still soggy?

Oven temps vary. Let soggy chips bake longer and remove the crisp ones earlier.