Crispy Zucchini Snacks (Print Version)
# Ingredients:
→ Essential Components
01 -
Two medium zucchini (roughly 1 pound altogether)
02 -
Spray olive oil
→ Flavorings
03 -
¾ teaspoon kosher salt (split for use)
04 -
½ teaspoon powdered garlic
05 -
¼ teaspoon ground black pepper
06 -
¼ cup finely grated parmesan (not shredded)
# Instructions:
01 -
Set the oven to 425°F. Cover a baking tray with heat-safe parchment paper and lightly coat it with a spray of olive oil.
02 -
Slice zucchini rounds at about ⅛-inch thickness. Shake ½ teaspoon kosher salt over them and leave in a colander for half an hour to drain.
03 -
Rinse the salted zucchini slices, then use paper towels to dry them really well.
04 -
Spread zucchini rounds out in one layer on the tray you prepped. Spray lightly with olive oil and bake for 15 minutes.
05 -
Take the tray out, scatter the parmesan, remaining salt, pepper, and garlic powder on the zucchini. No need to flip them over.
06 -
Put the tray back in the oven. Bake for another 15-20 minutes until golden and crispy, taking out pieces as they finish sooner.
# Notes:
01 -
Salting the zucchini is key for crispy results, so don’t skip it.
02 -
Since ovens vary, start watching the zucchini after 10 minutes and adjust baking time if needed.
03 -
Zucchini chips won’t crisp up all at the same time. Remove them from the tray as they’re ready.
04 -
Keep extra chips in a container for 2-3 days. Although they’ll soften, you can make them crunchy again by reheating them at 350°F for about 10 minutes.