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!
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.
- 1 medium zucchini
- 1 tablespoon olive oil
- Salt and other seasonings to taste
- 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 ¼ 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.