Best Oven Baked Zucchini Chips Recipes

OVEN-BAKED ZUCCHINI CHIPS

Steps:

• Preheat oven to 200 degrees Fahrenheit. Use convection bake setting if your oven allows.
• Place sliced zucchini on paper towels and let sit for 10 minutes. Blot the tops of the zucchini with another paper towel to absorb as much moisture as possible.
• Line two baking sheets with parchment paper and place the zucchini on the pans in a single layer, making sure not to overlap.
• Pour olive oil into a small bowl and lightly brush onto the zucchini.
• Season with the salt and pepper.
• Place in oven and bake for about 2 hours, flipping zucchini after about an hour, until zucchini is crispy and starting to brown. Start checking them at about 1-1/2 hours in as ovens can vary. Any pieces that are crispy and starting to brown should be removed.
• Serve immediately!

OVEN BAKED ZUCCHINI CHIPS RECIPE - (4.5/5)

Steps:

• Preheat oven to 425 degrees. Combine in a small mixing bowl, breadcrumbs, parmesan cheese, black pepper, salt, garlic powder, and cayenne pepper. Dip zucchini slices into milk and dredge into bread crumbs to coat both sides. Note: It may be necessary to press crumbs onto zucchini slices to ensure the crumbs stick. Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray. We use Misto Olive Oil Sprayer. Or, place zucchini on a wire rack sprayed with non-stick cooking spray. If using a rack, place rack on a cookie sheet. Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes (being careful not to burn). Allow to cool to room temperature before storing in an airtight container. NOTE: Zucchini Chips will continue to get crispier while cooling. NOTE: For gluten free chips, use gluten-free bread crumbs.

EASY OVEN-BAKED ZUCCHINI CHIPS RECIPE - (4.3/5)

Steps:

• Preheat oven to 225°F. Line two large baking sheets (I used two 17-inch baking sheets) with silicon baking mats or parchment paper. Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2. After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster. Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them. In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice. Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later. Bake for 2 plus hours until they start to brown and aren't soggy and are crisp. Let cool before removing and serving. Keep in an airtight container for no more than 3 days.

OVEN BAKED ZUCCHINI CHIPS

Steps:

• 1. Yields: 4 servings | Calories: 99 Directions thinly slice the zucchini with a mandolin slicer. Mix all dry ingredients together, except zucchini. Dip slices in the milk then dump them into a gallon size bag filled with the dry seasoning, shake to coat, dump onto a cookie sheet, bake at 425F until crispy brown