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- 2 medium zucchinis, thinly sliced - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 cup grated Parmesan cheese (optional) When making oven-baked zucchini chips, use fresh zucchinis. Pick ones that feel firm and look bright. The olive oil adds flavor and helps the chips crisp up. Garlic powder, onion powder, and smoked paprika give them a tasty kick. If you like cheese, sprinkle on grated Parmesan for extra flavor. Each serving of these chips has about 100 calories. The macronutrient breakdown is roughly: - 7 grams of fat - 6 grams of carbohydrates - 3 grams of protein These chips are a healthy choice. Zucchini is low in calories and high in vitamins. You get fiber and nutrients without the guilt. - Oven - Baking sheets - Parchment paper - Mixing bowl - Knife and cutting board These tools make preparing your chips easy. The oven bakes them to perfection. Parchment paper helps prevent sticking and makes cleanup faster. A sharp knife and cutting board are essential for slicing the zucchinis thin. For the full recipe, check out the crispy oven-baked zucchini chips section. First, I preheat my oven to 225°F (110°C). This low temperature helps the zucchini dry out, making them crispy. Next, I prepare my baking sheets by lining them with parchment paper. This keeps the chips from sticking and makes cleanup easy. In a large bowl, I mix the seasonings. I add 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. I stir until everything is blended well. Then, I add the thinly sliced zucchini to the bowl. I toss the slices gently, making sure they are coated evenly with the oil and seasoning mixture. Now it’s time to arrange the zucchini on the baking sheets. I spread the slices out in a single layer. I make sure they do not overlap, which helps them bake evenly. If I want extra flavor, I sprinkle 1/4 cup of grated Parmesan cheese on top. Next, I place the sheets in the oven and bake for about 2 hours. I check them now and then to avoid burning. Once they are golden brown and crispy, I remove them from the oven. I let them cool for 5-10 minutes. As they cool, they become even crispier. You can find the full recipe for these delicious chips above. To get the best zucchini chips, slice them thin. Aim for about 1/8 inch thick. Thin slices cook evenly and turn crispy. If they are too thick, they may stay soggy. Also, space the slices well on the baking sheet. They should not touch. This allows hot air to flow around each piece, which helps them crisp up nicely. You can adjust the seasoning to fit your taste. If you like more flavor, add extra garlic or onion powder. For a spicy kick, try adding cayenne pepper. Fresh herbs like thyme or rosemary can also boost the taste. Experiment with different spices to find your perfect mix. Serve these chips with fun dips! Hummus, guacamole, or salsa are great choices. You can also pair them with a tangy yogurt dip. For a nice touch, present the chips in a colorful bowl. Adding a sprinkle of fresh herbs looks great and adds flavor. Enjoy your tasty snack! {{image_2}} You can spice up your zucchini chips in many ways. Try adding cumin or chili powder for a kick. For a sweet touch, use cinnamon and a bit of sugar. You can also mix in herbs like thyme or rosemary. If you love cheese, sprinkle nutritional yeast for a cheesy flavor. You can also add grated Parmesan cheese for an extra layer of taste. Each of these options will change the taste and make it unique. Zucchini chips are just the start. You can use other veggies too. Sweet potatoes make a great crunchy snack. Just slice them thinly and follow the same steps. You can also try carrots or beets. These veggies may need a bit more time in the oven. Thin slices of sweet potato might take about 2.5 hours, while beets may need 2 hours. Experiment with different veggies to find your favorite. If you need gluten-free options, you're in luck! The recipe is already gluten-free. You can skip the cheese to keep it vegan, too. Use olive oil and your choice of spices for flavor. Nutritional yeast is a great substitute for cheese to keep it tasty. You can enjoy these healthy chips without any worries about dietary restrictions. To keep your zucchini chips fresh and crunchy, use a few simple tips. First, choose an airtight container. Glass jars or plastic containers work well. Make sure they are completely dry before you store them. If you add moisture, the chips will lose their crispness. Store the chips at room temperature. They should stay fresh for about 3 to 4 days. If you want to keep them longer, consider freezing them. They can last up to 3 months in the freezer. When it's time to enjoy your leftover zucchini chips, you can reheat them easily. For the best results, use the oven. Preheat it to 350°F (175°C). Place the chips on a baking sheet. Heat them for about 5 to 10 minutes. This method helps keep the chips crispy. You can also use a microwave, but it may make them softer. If you use the microwave, heat in short bursts. Check every 30 seconds to avoid sogginess. Remember, the key is to maintain that crunch! Oven-baked zucchini chips stay fresh for about 1 to 2 weeks. Store them in an airtight container at room temperature. This keeps them crunchy. If you notice them getting soft, it's best to eat them soon. Yes, you can make zucchini chips without oil. For oil-free chips, slice the zucchini thinly and season with your favorite spices. Arrange them on a baking sheet without oil. Bake at 225°F (110°C) for about the same time. They may not be as crispy but will still taste great! If your chips aren’t crispy, check the thickness of your slices. They should be very thin, about 1/8 inch. Also, avoid overlapping the slices on the baking sheet. If they still aren’t crispy, bake them longer. Just keep an eye on them to avoid burning. You can freeze zucchini chips, but it’s best to do so after baking. Allow them to cool completely, then place them in a freezer bag. Remove as much air as possible before sealing. They last up to 3 months in the freezer. To enjoy, reheat them in the oven until crispy. For more details, check the Full Recipe. In this post, we explored how to make delicious zucchini chips. We covered the ingredients, kitchen tools, and step-by-step instructions. I shared tips for crispness and variations to keep it interesting. Storing and reheating your chips was also discussed. Try these methods to enjoy a tasty, healthy snack. With practice, you'll master making the perfect zucchini chips!

Oven-Baked Zucchini Chips

Savor the crunch with these delicious crispy oven-baked zucchini chips! This simple recipe transforms fresh zucchini into a flavorful snack that's perfect for any occasion. Coated in olive oil and spices, these chips are easy to make and can be customized with Parmesan for an extra cheesy bite. Ready in just over 2 hours, these guilt-free treats are a tasty way to enjoy healthy eating. Click through to discover the full recipe and elevate your snacking game!
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Ingredients
  

2 medium zucchinis, thinly sliced

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup grated Parmesan cheese (optional for extra flavor)

Instructions
 

Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.

    In a large bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix until well combined.

      Add the thinly sliced zucchini to the bowl, tossing them gently until all pieces are evenly coated with the oil and seasoning mixture.

        Spread the zucchini slices in a single layer on the prepared baking sheets, ensuring they don’t overlap for even baking.

          If desired, sprinkle the grated Parmesan cheese over the zucchini slices for added flavor.

            Bake in the preheated oven for about 2 hours, or until the zucchini chips are golden brown and crispy. Check occasionally to prevent burning.

              Once done, remove from the oven and let them cool for 5-10 minutes. The chips will become crispier as they cool.

                Serve immediately as a snack or side dish, and enjoy!

                  Prep Time: 15 minutes | Total Time: 2 hours 15 minutes | Servings: 4

                    - Presentation Tips: Serve the zucchini chips in a colorful bowl or on a rustic wooden board. Garnish with fresh herbs like parsley or basil for an added pop of color.