Description
Thin rounds of zucchini become irresistibly crisp after a light olive oil coating, tossed with Parmesan and spices, then slow-baked to golden perfection, offering a satisfying crunch and savory finish.
Ingredients
- 2 medium zucchini
- 2 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- Preheat the oven to 120°C (250°F) and line a baking sheet with parchment paper.
- Slice the zucchini into 2–3 millimeter thin rounds using a sharp knife or mandoline.
- Place the zucchini slices on a clean kitchen towel or paper towels and pat dry to remove excess moisture.
- In a large bowl, combine the olive oil, Parmesan cheese, salt, pepper, garlic powder, and paprika.
- Add the zucchini slices to the bowl and toss gently until each slice is evenly coated with the oil and seasonings.
- Arrange the zucchini slices in a single layer on the prepared baking sheet, ensuring they do not overlap.
- Bake for 1 hour, then carefully flip each slice and continue baking for an additional 30 minutes or until golden brown and crispy.
- Remove from the oven and let the chips cool on the baking sheet for 10 minutes before serving.
Notes
- Using a mandoline slicer helps achieve uniform thickness for even baking.
- Patting the zucchini slices dry is essential for maximum crispiness.
- Store cooled zucchini chips in an airtight container to maintain their crunch.
- Feel free to swap Parmesan for nutritional yeast for a dairy-free alternative.