1. Prepare the Zucchini
Wash and dry the zucchinis thoroughly. Slice them into thin, even rounds — about 3 mm thick. The thinner the slices, the crispier they’ll become in the oven.
2. Season the Chips
In a large bowl, toss the zucchini slices with olive oil until lightly coated. Add the Parmesan, garlic powder, herbs, salt, and pepper. Mix well so that each slice is evenly covered with the seasoning.
3. Arrange on Baking Tray
Line a baking tray with parchment paper and arrange the zucchini slices in a single layer. Make sure they don’t overlap, or they’ll steam instead of crisp.
4. Bake Until Crispy
Bake in a preheated oven at 200°C (400°F) for 20 to 25 minutes, flipping halfway through, until they’re golden and crisp. Keep an eye on them near the end — they can go from crispy to overdone quickly!
5. Serve and Enjoy
Let them cool for a few minutes before serving. They’ll become even crunchier as they cool down. Serve as a snack, a healthy side dish, or a topping for salads and sandwiches.
Tips for Perfect Crispy Zucchini Chips
- Dry them well: Use paper towels to absorb any moisture before baking.
- Use a wire rack: Placing the chips on a rack allows hot air to circulate, helping them crisp evenly.
- Add a kick: Sprinkle some paprika, chili flakes, or curry powder for extra flavor.
- Storage: Keep leftovers in an airtight container, but note that they’re best enjoyed fresh out of the oven.
Why You’ll Love These Zucchini Chips
- Healthier than fried snacks — no excess oil!
- Quick and easy to prepare
- Packed with flavor from herbs and Parmesan
- Perfect for kids and adults alike
- Low-carb and gluten-free
Conclusion
These Crispy Baked Zucchini Chips prove that healthy eating doesn’t have to be boring. With their irresistible crunch and savory flavor, you’ll find yourself reaching for them again and again — and you won’t even miss the potato chips!
