Description
Oven-baked and irresistibly crunchy, these zucchini chips are the perfect low-carb snack with bold flavor and a satisfying crunch.
Ingredients
2 medium zucchini, thinly sliced
2 tablespoons olive oil
½ teaspoon garlic powder
¼ teaspoon smoked paprika (or regular paprika)
Salt and pepper, to taste
Optional: grated Parmesan for topping
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Pat zucchini slices dry with paper towels to remove moisture.
In a bowl, toss zucchini with olive oil, garlic powder, paprika, salt, and pepper.
Arrange slices in a single layer on the baking sheet.
Bake for 15–20 minutes, flip, and bake an additional 5–10 minutes until golden and crisp.
Optional: sprinkle Parmesan over hot chips after baking.
Let cool on the sheet to finish crisping before serving.
Notes
Use a mandoline for consistent thin slices.
Experiment with seasonings like chili powder, Italian herbs, or onion powder.
Add nutritional yeast for a vegan cheesy flavor.
Lemon zest adds brightness; Parmesan adds savory depth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
