Zucchini Chips

Craving potato chips? These chips will be your saviour. Make a batch and store them with a sheet of paper towel over the top to keep them dry

I make mine super thin by shaving the zucchini with one of these  alternatively you could use a cheese slicer of even a vegetable peeler. Slice through them to make round shapes, not length ways to ensure an even bake

Print Recipe
Zucchini Chips
Course Snack
Cuisine Low Carb
Servings
people
Ingredients
Course Snack
Cuisine Low Carb
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 120 degrees. Line a flat baking tray with baking paper and spray with olive oil to prevent them sticking
  2. Shave the zucchinis into very thin slices and lay them out onto the baking tray without overlapping them. Put salt on the zucchinis and leave to sit for 10 minutes. This draws the moisture out which you can remove by patting dry with paper towel
  3. Re-spray with olive oil and sprinkle with paprika if using it. Bake until the chips turn a lovely light brown colour, about an hour but it varies so keep an eye on them. They can over cook very easily If after an hour they still aren't crispy, turn the oven down to 75 degrees (to avoid burning) and keep baking until they crisp up
  4. Remove and allow to completely cool and dry