Easy Zucchini Chips
Easy Zucchini Chips
Photo: Eric Moran/Styling: Erin McDowell

Sorry, potatoes. There’s a new chip in town. You only need a couple ingredients (seriously) to make our recipe for zucchini chips. They’re the perfect addition to your lunch as well as a very satisfying afternoon snack. Plus, you’ve got to use up that surplus of zucchini hanging around your kitchen, right? Right.

RELATED: 9 Delicious Ways to Replace Carbs with Zucchini

6 servings

3 medium zucchini

¼ cup olive oil

Salt and freshly ground black pepper

1. Preheat the oven to 250°F. Line two baking sheets with parchment paper.

2. Using a sharp knife, slice the zucchini into rounds about ⅛ inch thick—basically, as thin as possible. (You can speed up the process by using a mandoline or the slicing side of a box grater, but a knife works just fine.)

3. In a large bowl, toss the zucchini with the olive oil. Spread the rounds onto the prepared baking sheets, making sure they have space surrounding each piece and are not overlapping.

4. Transfer the trays to the oven and bake until the zucchini rounds are dry and crisp. They will turn lightly golden toward the end of the cook time. If they are browning too much and haven’t fully dried, lower the oven temperature to 225°F. The whole process will take about 2 hours.

5. When the chips are fully dry and crisp, remove the baking sheets from the oven. While the chips are still warm, season with salt and pepper. It’s important not to season the chips until after they’ve baked, because the zucchini shrink so much that it’s easy for them to become over salted. Store in an airtight container for up to a week to maintain crisp texture.

117 calories

11g fat

4g carbs

1g protein

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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