Published on May 31st, 2013 | by Rachel Budke0
Baked Zucchini Chips
This recipe for baked zucchini chips is a little homage to chips that are served at one of my favorite restaurants, NoRTH. When I order them at the restaurant, I always dip them in lemon aioli – so, so good! I could probably eat a whole pile of these zucchini chips every single day. Plus, since my version is baked and not fried, I can eat a ton of them! Woo!
I was surprised at how well the baked zucchini chips ended up crisping up in the oven. One thing that should be said is that the cooking time varies an awful lot based on how thinly you slice the zucchini. I used my food processor slicing blade to slice the zucchini, about 1/8″ thick. Be sure to keep a close on the zucchini chips when they are in the oven, especially if you sliced them by hand.
- 3 medium zucchini
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 275°F.
- Slice the zucchini using a knife, a food processor with the blade attachment , or a mandoline into 1/8" slices.
- Coat the slices with olive oil, salt, and pepper.
- On a parchment lined baking sheet, lay out the zucchini slices in a single layer.
- Bake for 30 minutes, flip the zucchini slices over, and bake for 30 more minutes. Keep a close eye on the oven, as cooking time varies depending on slice thickness. The chips should be golden brown and crispy.
- Serve Immediately.
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