Baked zucchini chips are perfect for snacking... and you can eat a ton of them guilt-free. Though they take a while to bake, it's well worth the wait.
When I first attempted to make these, I was totally in a snack rut. I'd been eating the same, boring snacks for a while until I discovered my love for veggie chips - kale, brussels sprouts, sweet potato...
Then I decided, why not zucchini chips? It's one of my favorite vegetables.
Two words: incredibly delicious.
They're super crispy, unbelievably addicting and super satisfying. And they can be seasoned to your preference.
This is a must-try!
A couple of things to note:
- Using a mandoline will make your life easier. If the zucchini slices are consistent in size, they'll bake and get crispy around the same time. The first time I made these chips, I was taking 3-4 chips out at a time, which made the whole process super laborious..
- Don't increase the heat. It has to bake at a low temperature to get that perfect crisp. You don't want your chips to come out burnt, uneven or chewy.
- These crispy chips can be stored in an airtight container for around a week, but I tend to polish them off within a couple of days :)
Comment below with questions! I hope you love these chips as much as I do!