Herbed Baked Zucchini Chips
A crispy and flavorful low-sodium snack made from thinly sliced zucchini baked with fresh herbs and a light olive oil coating.
Steps
- 1
Preheat the oven to 225°F (107°C) and line two baking sheets with parchment paper.
- 2
Wash the zucchinis and slice them into thin rounds, about 1/8 inch thick, using a sharp knife or mandoline slicer.
- 3
In a large bowl, combine the olive oil, chopped rosemary, thyme, garlic powder, and black pepper.
- 4
Add the zucchini slices to the bowl and toss gently to coat each slice evenly with the herb and oil mixture.
- 5
Arrange the zucchini slices in a single layer on the prepared baking sheets, making sure they do not overlap.
- 6
Bake for 45 minutes, turning the slices over halfway through baking, until they are crisp and golden brown.
- 7
Remove from the oven and let the chips cool completely on the baking sheets to allow them to crisp further.
- 8
Once cooled, transfer the zucchini chips to a serving bowl and enjoy immediately or store in an airtight container for up to 3 days.
Tips from the chef
Use a mandoline slicer for even thin slices to ensure uniform baking and crispiness.
Make sure to dry the zucchini slices with a paper towel before coating with oil to reduce moisture and improve crispiness.
Baking at a low temperature slowly dries out the zucchini, preventing burning and ensuring a delicate crunch.
Store leftover chips in an airtight container to maintain crispness; avoid refrigeration as it can make them soggy.
Fresh herbs add vibrant flavor without sodium; feel free to experiment with other herbs like oregano or basil for variety.