logo
Food Advertising by

BM# 68-Cooking Carnival: Day 14
Theme of Week 3: Vegetables in Snacks
Dish: Zucchini Chips

These baked Zucchini chips were not on the initial list for this week. They were added just a few days ago right after I saw the recipe in Cooking Light magazine. These chips looked too good in the glossy magazine picture, that I had to make them right away.

Zucchini Chips (Baked Recipe)

They take about 5~10 minutes of hands on time and 2~2½ hours of low temperature baking to make these chips. But they will be gone even before you know it. My son who wouldn’t touch a zucchini with a barge pole, actually ate a handful of these crispy zucchini chips. My slightly more adventurous daughter, ate them with her rice and dal. So these are a great way to get kids eat their veggies without fussing about it.

Zucchini Chips (Baked Recipe)

They can be flavored any way you like. I added from red chili powder and ground cumin, but you can add any other spices you like. Make sure not to add too much salt though, because zucchini shrinks considerably after baking and extra salt will make these chips too salty.

Zucchini Chips (Baked Recipe)

Print Recipe
Zucchini Chips Yum
Crispy and addictive Zucchini chips. A great way to get kids and adults to eat their veggies. These can be flavored with any of your favorite spices.
Zucchini Chips
Course snack
Cuisine american
Prep Time 10 minutes
Servings
serving
Ingredients
  • 2 Zucchini Medium
  • 1 tbsp Olive Oil
  • 1/4 tsp Cumin Ground
  • 1/8 tsp Cayenne Chili powder / Red
  • To taste Salt
Course snack
Cuisine american
Prep Time 10 minutes
Servings
serving
Ingredients
  • 2 Zucchini Medium
  • 1 tbsp Olive Oil
  • 1/4 tsp Cumin Ground
  • 1/8 tsp Cayenne Chili powder / Red
  • To taste Salt
Zucchini Chips
Instructions
  1. Thinly slice the zucchini into 1/8" slices. A mandoline is a great tool to use here to get even sized pieces.
  2. Place the sliced zucchini on paper towels and set them aside for a few minutes.
  3. In the meantime, preheat the oven 225°F and line 2 baking sheets with parchment paper.
  4. In a small bowl, combine olive oil, ground cumin, red chili powder and salt; mix well.
  5. Transfer the zucchini slices onto the baking sheet and place them in a single layer. Brush the slices on both sides with oil.
  6. Bake in the oven for 2~2½ hours. Flip them over, half way through the baking. Bake until zucchini is crispy and dried. Remove from the oven. Serve right away or store in an airtight container.
Recipe Notes

Zucchini Chips (Baked Recipe)

Share this Recipe

16 thoughts on “Zucchini Chips (Baked Recipe)”

  1. The chips look wonderful and so easy to make, I once made chips with vegetables like carrots and beets..good one to indulge!

Leave a Reply

Your email address will not be published. Required fields are marked *