Have you ever made your own chips?
I’m a salt person. I crave chips. It’s my go-to snack, and it seems that my kids took after me!
I can’t help it. There are times when nothing satisfies my cravings more than a salty chip, and my kids are asking for the exact same thing!
I started making zucchini chips at my home a while ago and haven’t looked back since. Not only are they delicious, they’re also nutritious and help curb my kid’s salt cravings.
What other snacks do your kids love but aren’t exactly the healthiest thing to buy? MOMables has remade tons of popular snacks but with much healthier ingredients! They are perfect for stuffing your kid’s lunch boxes. If you need more ideas, then you know where to go…here! You can also sign up for our FREE weekly newsletter to get ideas sent straight to your inbox!
My chip habit has unfortunately rubbed off on my daughter, so now we make these instead of reaching for that greasy bag in the cupboard. I love knowing she’s getting all the added benefits of zucchini instead!
The best part is the flexibility with the seasonings. It’s really all made to taste, but your choices are endless! Salt, pepper, paprika, cayenne, parmesan, garlic–whatever you desire, there is no right or wrong answer.
My seasonings of choice? A mix of salt, pepper, and cayenne. There is only one rule of thumb: Be careful not to season too much because the slices tend to shrink when baking.
They can be stored in an airtight container for 2 to 3 days, after baking and cooling. Pack them for lunch with one of MOMables healthy lunch menu plans for a delicious side. They are naturally gluten-free and allergy-friendly. Your family will love them!
Zucchini Chips
Seasoning choices are per your taste. Suggestions include: Parmesan, paprika, salt, pepper, cayenne, and/or garlic. After baking and cooling, store in an airtight container for 2 to 3 days.
Ingredients
- 1 medium zucchini
- 1 tablespoon olive oil
- Salt and other seasonings to taste
Instructions
- Line a baking sheet with parchment paper, and set aside.
- Using either a mandoline or a knife, thinly slice the zucchini. The thinner the slices, the better they’ll crisp up in the oven.
- Lay the slices out evenly on sheets of paper towels, then sprinkle the tops of each lightly with salt. Use no more than 1/4 teaspoon total for all the slices.
- Allow the slices to sit for about 10 minutes. This will help draw out the liquid so they’ll cook faster and help with their crispiness.
- After the 10 minutes, preheat the oven to 225F, and blot the slices dry with additional paper towels to remove the excess moisture.
- Lay out the slices evenly on the baking sheet (you may need to use more than one pan, depending on how large your zucchini is).
- Brush the olive oil evenly over the tops of the slices, then sprinkle with your seasonings of choice. Be careful not to use too much because you already salted the slices, and they will shrink when baking.
- Bake for about 2 hours, or until they’ve reached your desired crispiness.
- Remove from the oven, let them cool, then serve.
Do you have to refrigerate them when storing after baking them? I want to use them for snacks at work.
No, they are dehydrated. Just store in a zip bag. Enjoy!
I tried with Zucchini and Kale but both came out soggy. I never could make crispy.
Could you give me tips to how to make crispy please.
Hi! You could try baking for the amount of time given, then bumping up the temperature higher until they’re crispy.
Loved these! What great way to eat zucchini. I hate soggy zucchini so this was awesomely. I cooked on higher temp (400 convection roast) so it only took about 25 mins.
So glad you liked these, Denise!
425 degrees for 30 min works better for me than the low temp at 2 hrs… just saying
Okay, I just made these in the oven and mine all stuck to the trays I cannot get them to come off in one piece they are stuck…any suggestions? (otherwise I have to toss them)
Did you line your pan with parchment paper? they don’t stick to parchment paper.
Looks amazing, and easy to do, i will try to make zucchini today i have never tried it before. Thanks for the recipe.
★★★★
enjoy!
These came out perfect initially, crispy and flavorful. Problem is I made them last night and had to store them after cooling. They are limp and crispless now, so sad! Any way to save them? I may just toss them back and serve hot while the kids are awake. I had so wanted to bring them to our picnic outing!
I have to say that these are best when consumed after being made. Also, making sure your zucchini is fully dried helps. the limpness is due to moisture too.
Hi, I’m just wondering if we are using farenheit or celcius temps?
Farenheit.
I just made these and wanted to say that they are awesome! They really have a crunch to them, and tasted remarcably like the true thing.
The only problem that I can see is that just one zucchini is gone really fast!
We already gobble up Kale chips, it will be nice to add these to the rotation, thanks.
I have seen a few recipes for cauliflower used as chicken nugget replacements, some of them with a buffalo sauce on them, a replacement for buffalo wings. We’ve tried a few of those recipes, but none of them have resulted in a crispy exterior of the cauliflower. Any tips or ideas? Most of them called for cooking hot and fast, maybe low and slow would be the way to go?
I don’t know Katie. I would have to test the particular recipe. My guess is that there was nothing on the outside to coat it and make them “crispy”
Have you ever tried using a dehydrator instead?
No, I’m sorry Marie. This recipe was developed for those of us who don’t have a dehydrator.
Will they only last 2-3 days? Could you freeze them or vaccum seal them to make them last longer?
unfortunately not. these are meant to eat fresh. sorry!
I too have passed my love of chips along to my boys unfortunately, so I love this idea. And since we love zucchini, I can’t wait to try these with several different seasonings. Thanks!
★★★★★
Thanks Matt! I can’t get enough zucchini… sooooo versatile!