Oven-Baked, Crispy Zucchini Chips
Baked zucchini chips are so easy to make on a pan sheet in the oven! Ready in less than 30 minutes with simple ingredients such as freshly sliced zucchini, savory, grated parmesan cheese, garlic, and a little bit of salt and pepper.
Servings: 4 servings
Ingredients
- Avocado oil spray
- 2 zucchini medium; cut into ¼-inch slices
- ½ teaspoon garlic powder
- 2/3 cup grated parmesan cheese
- 1 teaspoon oregano
- Kosher salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 375 F and lightly spray two large non-stick sheet pans with Avocado oil spray . Alternatively, you can line them with parchment paper.
- Slice the zucchinis thinly using a sharp knife or mandoline slicer.
- Divide the 2 zucchini slices among your prepared pans and sprinkle with the seasonings (½ teaspoon garlic powder, 1 teaspoon oregano, Kosher salt, and black pepper). Toss to coat, then arrange in a single layer without overlapping.
- Lightly spray with cooking oil spray, then sprinkle with the 2/3 cup grated parmesan cheese.
- Bake for 15-17 minutes, until golden and slightly crispy.
Notes
- Be sure to evenly slice the zucchini chips so you have even and balanced chips.
- Avoid overlapping the zucchini slices on the baking sheets so they do not get soggy and moist.
- Store any leftovers in an airtight container at room temperature.
- Instead of baking your chips in the oven, you can try air fryer zucchini chips.
- If you are not keto or gluten-free, then you can enjoy zucchini chips with breading or panko crumbs. Just be sure to create an egg wash for the zucchini slices!
- For vegan zucchini chips, use vegan parmesan cheese or skip it altogether.
Nutrition
Calories: 89kcal | Carbohydrates: 6g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 300mg | Potassium: 297mg | Fiber: 1g | Sugar: 2g | Vitamin A: 349IU | Vitamin C: 18mg | Calcium: 171mg | Iron: 1mg