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- 2 medium zucchinis - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - ½ teaspoon sea salt - ½ teaspoon black pepper - Optional: ¼ cup grated Parmesan cheese or nutritional yeast for a vegan option To make tasty oven baked zucchini chips, start with fresh zucchinis. Choose firm ones without blemishes. The olive oil adds a nice richness, while garlic powder and onion powder give a savory kick. Smoked paprika adds a unique flavor that elevates the dish. Sea salt and black pepper enhance all the tastes. If you want a cheesy touch, sprinkle on Parmesan or nutritional yeast for a vegan twist. This mix of ingredients creates a crispy, flavorful snack you will love. For the full recipe, check the recipe section above. 1. Preheat your oven to 225°F (110°C). This low temperature helps make the chips crispy. 2. Wash the zucchinis under cool water. Slice them into thin rounds, about 1/8 inch thick. A mandoline slicer works well for even slices. 1. In a large bowl, toss the zucchini slices with two tablespoons of olive oil. This helps the seasonings stick. 2. Add 1 teaspoon each of garlic powder, onion powder, and smoked paprika. Sprinkle in ½ teaspoon of sea salt and ½ teaspoon of black pepper. Mix well until all slices are coated evenly. 1. Line a large baking sheet with parchment paper. This step prevents the chips from sticking. 2. Arrange the zucchini slices in a single layer on the baking sheet. Make sure they do not overlap. 3. Bake in the oven for 2 to 2.5 hours. Flip the chips halfway through to ensure they cook evenly. They should turn golden and crispy. 4. Once baked, remove the chips from the oven. Let them cool on the baking sheet for 10 minutes. This cooling time helps make them extra crispy. For the full recipe, refer to the earlier sections for precise measurements and additional tips. To get those perfect, crispy zucchini chips, slice them thin. I use a mandoline for this. It gives me even slices, which cook nicely. Make sure the slices do not touch on the baking sheet. If they overlap, they will steam instead of crisp up. This makes a big difference in texture. You can enhance the flavor in fun ways. Try different seasoning blends, like Italian herbs or spicy chili powder. I love adding a sprinkle of cheese, too. Parmesan gives a nice, rich taste. For a vegan option, use nutritional yeast. It adds a cheesy flavor without dairy. Don't be afraid to experiment! Make your zucchini chips look special when you serve them. I like to use a cone made of parchment paper. It adds a fun touch. Drizzle with olive oil and sprinkle some sea salt on top for extra flavor. Pair your chips with dips like hummus or yogurt sauce. They make a tasty snack or side dish. {{image_2}} You can easily switch up the flavors of your zucchini chips. For a spicy kick, add cayenne pepper. This will give your snack a nice heat. If you prefer something more herbal, try adding Herbs de Provence. This mix of herbs adds a fragrant touch to your chips. Making zucchini chips can fit many diets. For gluten-free options, skip any flour or breading. The base recipe is already gluten-free! If you want a cheesy flavor without dairy, use nutritional yeast. It's a great vegan alternative to Parmesan cheese. Zucchini chips aren’t just snacks. You can use them in salads. They add a nice crunch and flavor. You can also serve them as a side dish with your main meals. They pair well with dips or as a garnish on a plate. Get creative with how you present them! To keep your zucchini chips fresh, store them in an airtight container. This helps reduce moisture, which can make them soggy. You can use a glass jar or a plastic container with a tight lid. Layer the chips with paper towels to absorb any extra moisture. This way, you can enjoy their crunch for longer. To re-crisp your zucchini chips, preheat your oven to 350°F (175°C). Spread the chips on a baking sheet in a single layer. Bake for about 10 minutes. Keep an eye on them to avoid burning. This method helps restore their crispy texture. If you want to enhance the flavor, sprinkle a bit of sea salt or your favorite seasoning before baking. Baked zucchini chips can last about 1 week when stored properly. Place them in an airtight container to keep them fresh. Make sure they are completely cool before sealing. You want to prevent moisture from making them soggy. Yes, you can use other squashes! Yellow squash, for instance, works well. It has a similar texture and taste. Butternut squash can be used too, though it may need longer cooking time due to its thickness. To keep your zucchini chips crispy, slice them thinly and evenly. Use a mandoline for consistent thickness. Make sure to space the slices apart on the baking sheet. Avoid stacking them, as this traps moisture. You can also let them cool completely on the baking sheet. Absolutely! Air frying zucchini chips can give you a nice crunch in less time. Preheat your air fryer and cook the chips for about 15-20 minutes. Shake the basket halfway through for even cooking. Oven baking gives a more uniform texture, while air frying may be quicker. Both methods yield tasty results! For the full recipe, check out Crispy Oven Baked Zucchini Chips. Baking zucchini chips is simple and fun. You just need a few ingredients and easy steps. First, prepare the zucchinis and mix them with olive oil and spices. Bake them low and slow for the best crispiness. Experiment with flavors and side dishes to make them unique. Remember to store leftovers properly to keep them fresh. You can even reheat them to regain that crunch. Enjoy your healthy snack made your way!

Oven Baked Zucchini Chips

Enjoy a guilt-free snack with these crispy oven baked zucchini chips! Say goodbye to store-bought snacks and try this easy recipe using fresh zucchinis and simple seasonings. Perfect for a movie night or as a healthy party treat, these chips are flavorful and fun to make. Ready in just over 2 hours, they’ll leave your taste buds satisfied!
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Ingredients
  

2 medium zucchinis

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon sea salt

½ teaspoon black pepper

Optional: ¼ cup grated Parmesan cheese or nutritional yeast for a vegan option

Instructions
 

Preheat your oven to 225°F (110°C).

    Line a large baking sheet with parchment paper to prevent sticking.

      Wash the zucchinis and slice them into thin rounds, about 1/8 inch thick. Use a mandoline for uniform slices if available.

        In a large bowl, toss the zucchini slices with olive oil, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until evenly coated.

          Arrange the zucchini slices in a single layer on the prepared baking sheet, ensuring they do not overlap.

            If using, sprinkle Parmesan cheese or nutritional yeast over the zucchini slices for added flavor.

              Bake in the oven for 2 to 2.5 hours, flipping the chips halfway through baking, until they are crisp and golden.

                Once done, remove them from the oven and let them cool on the baking sheet for an additional 10 minutes to achieve extra crispness.

                  Prep Time: 10 minutes | Total Time: 2 hours 25 minutes | Servings: 4

                    - Presentation Tips: Serve the zucchini chips in a cone made of parchment paper, drizzled with a hint of olive oil and a sprinkle of sea salt, for a fun snack presentation!