Easy Oven-Baked Zucchini Chips

Zucchini Chips: The Crunchy Snack You Didn’t Know You Needed!

Ever had one of those days where you just wanna munch on something crispy but healthy? Like, all the guilty pleasures without the guilt? Same! And that’s when I whip up these AMAZING oven-baked zucchini chips. They’re like potato chips but with a veggie twist—so much crunch, so little effort. Seriously, let’s dive in!

Okay, Let’s Talk Ingredients:

So, here’s the lowdown on what you need—grab a large zucchini. Like, one of those good-sized ones, not the baby ones (unless you wanna make a million chips, then go for it!). You’ll also need some olive oil—2 tablespoons should do it! Oh, and don’t forget kosher salt. Just a bit, promise.

(You might find it in the aisle with all the other fancy salts. Like, why are there so many kinds? It’s salt, right?)

So Here’s Why I Make This Constantly:

Okay, let me tell you a quick story. One summer, my garden exploded with zucchini. I’m talkin’ like, I had more zucchini than I knew what to do with. It was kinda hilarious but also a bit overwhelming. So I googled like a madwoman for recipes and stumbled upon zucchini chips. I made them one afternoon, and my friends came over, and I swear we devoured the whole batch in record time.

Now it’s a thing in my house. Like, every time I see a zucchini, I can’t help but think, “Zucchini chips are calling my name!” Not to mention, they’re super easy, and you feel kinda fancy eating them.

The One Trick That Changes Everything:

Listen, if you wanna nail these chips, here’s the secret: after you slice the zucchini (using a mandolin because we’re fancy like that), you gotta DRY them. Yup, sandwich those slices between paper towels and press, press, press! This helps them crisp up so much better. Trust me, don’t skip this step!

Don’t Mess This Up (My Top Tips):

Alright, rookie mistakes to avoid—like, please don’t drown them in salt. A little goes a long way, I promise! Remember, they shrink as they bake, so you’ll end up with super salty chips if you overdo it. Not fun. And also, patience is key! Bake them low and slow. If you’re checking them at like the one-hour mark, just stop. You’re gonna ruin the surprise of that perfect crunch. Give them at least 2 hours (or maybe 2+ if you’re feeling wild).

How to Keep Them From Disappearing (Or, How to Store Them):

Okay, so once they’re baked to perfection and you’re like, “I need to save some for later,” here’s the deal. Let them cool completely before you shove them in an airtight container. But like, don’t expect them to last more than 3 days—good luck with that! They’re just too delicious to resist!

If You Liked This, You’ll Probably Like These Too:

Alright, if you love these zucchini chips, you’ve gotta try my roasted chickpeas—they’re crunchy and addictive, too! And if you wanna get a little out there, what about kale chips? So good! Or even sweet potato fries if you’re feelin’ indulgent but healthy-ish.

What’s your go-to snack when you want something crispy? Let’s chat about it! I need more snack ideas!