Raise your hand if you heart snacking as much as I do! Zucchini chips used to feel so out of reach to me. The thought of making them myself made me cringe (who’s got time for that?). But, I have totally perfected an amazing recipe (when roasting for this salad) and felt it was prime time to share just how easy it is to make these bad boys on your own for healthy snack time.
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SLOW ROAST IS BEST
I’ve been baking these zucchini chips for one plus years (I make them almost weekly) and feel like I’ve got a really good vibe going on when it comes to roast time. Everyone does it differently, but I find roasting at 400 degrees (f) for 35-40 minutes yields a super crisp chip perfect for crunching on as a snack or adding to a salad (more on that below).
Tip: If you purchase medium-sized zucchini (not too fat, round-wise), your slices will be smaller and round, but super crispy. If you purchase larger (fat, round-wise) zucchini, you’ll notice some of the larger rounds will be crispy on top but a little flimsy (still baked, but not crisp like a chip). I enjoy them this way, but if you want to make sure the larger rounds are just as crispy as the smalls, adjust your roasting time to 1 hour at 250 degrees (f).
SEASON THEM WELL!
Zucchini chips are super versatile – you can season them with some simple salt and pepper or go wild with something spicy or sweet. I like to toss them in a bit of garlic-infused olive oil (I use this basting oil) before I smother them in Everything But the Bagel Seasoning (guys, I use this seasoning for everything and get it from Trader Joes, but here’s a DIY recipe if you don’t have a TJ’s close by). If you want to get really wild and crazy, you can sprinkle a bit of parm cheese on top right before they go in the oven. Parm cheese will roast crispy and add a hard “shell” to the tops fo your chips. OMG. So. GOOD.
PARCHMENT PAPER IS YOUR BESTIE
When it comes to crisping things up in the oven, parchment paper is my go-to. After I slice my zucchini chips super thin, I toss them in the oil and lay them on top of parchment paper (so they aren’t touching each other).
Those babies need room to breathe! Parchment allows the food your roasting to breathe (which is great when you want something “crisp”). It also makes clean up SUPER easy. Mama’s got no time for scrubbing sheet pans!
STICK EM’ IN A SALAD
I make a super delicious goat cheese and roasted veggie salad (you can access the full recipe here if interested!). We love topping this salad with these Everything But the Bagel Zucchini Chips and slow-roasted cherry tomatoes.
We lay them over a bed of arugula and top it with goat cheese, almonds, and a little stevia to balance all the savory flavors. No dressing needed!!
ZUCCHINI CHIPS RECIPE
The recipe is below! So easy. So delish. Hope you love!
*As always, all thoughts and opinions are my own. Post may contain affiliate or referral links. I earn a small commission if you make a purchase through my links, which helps me continue on this fabulous journey of blogging! Full disclaimers avail. here.
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