Zucchini Chips Recipe - Allrecipes.com
Zucchini Chips Recipe
  • READY IN ABOUT hrs

Zucchini Chips

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"Zucchini chips!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    10 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 10 mins

Directions

  1. Preheat oven to 225 degrees F (110 degrees C). Line 2 large baking sheets with parchment paper or silicone baking mats.
  2. Place zucchini slices in a single layer on paper towels, cover slices with more paper towels, and gently press to squeeze out as much liquid as possible. Arrange zucchini slices onto the prepared baking sheets, taking care not to overlap slices.
  3. Brush zucchini slices with olive oil and sprinkle lightly with kosher salt.
  4. Bake zucchini slices in the preheated oven until browned and crisp, about 2 hours. Let cool before serving. Store in an airtight container up to 3 days.
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Footnotes

  • Cook's Notes:
  • Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
  • Do NOT over-season. In fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
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Reviews More Reviews

Apr 12, 2013

I don't do this recipe but I use a dehydrator set at around 135F. I do not know how long it takes for them to crisp. I suggest using 4mm blade in a food processor to cut them. Also, cut the zuc in half and then lay them long wise down in the food processor. The first time I made them, I used 2mm and cut the standard rounds. They were too thin and small to pick up. They just disintegrated. These are a great crunchy snack that is low glycemic, slightly sweet. I think yellow squash would work great too so whatever is on sale or that you grow. Children will even love this snack. I suggest everyone try it once.

 
Jun 14, 2013

I followed direction exactly and it took over 3 hours to bake these guys. I sliced the zucchini very thin and got as much moisture off of them before hand as possible. They also didn't cook evenly so I had to remove browned ones intermittently. Used about 3 lbs of zucchini and got about 12 oz of chips out of it. They shrink up too small to really use with a dip but taste pretty good on their own.

 

7 Ratings

Jun 01, 2014

i followed the directions exactly, and even after 2 and a half hours they still were not done. i used the broiler on low after that until they were golden brown. they still tasted really good.

 
Jul 06, 2014

I tried this recipe word to the wise if the slices are too thin they will burn if their too large it will take too long to cook. You have to cut them somewhere in between medium thick. They taste good but I wouldn't make thus again...

 

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Nutrition

  • Calories
  • 145 kcal
  • 7%
  • Carbohydrates
  • 5.4 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 976 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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