Oven-Baked, Crispy Zucchini Chips
Healthy 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, these crispy oven-baked zucchini chips are made without breading and easy to make vegan, too.
Servings 4 servings
Calories 89 kcal
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
Preheat the oven to 375 F and lightly spray two large non-stick sheet pans with cooking oil spray. Alternatively, you can line them with parchment paper. Divide the zucchini slices among your prepared pans and sprinkle with the seasonings. Toss to coat then arrange in a single layer without overlapping. Lightly spray with cooking oil spray, then sprinkle with the parmesan. Bake for 15-17 minutes, until golden and slightly crispy.
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. Calories: 89 kcal | Carbohydrates: 6 g | Protein: 6 g | Fat: 5 g | Saturated Fat: 3 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Cholesterol: 15 mg | Sodium: 300 mg | Potassium: 297 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 349 IU | Vitamin C: 18 mg | Calcium: 171 mg | Iron: 1 mg