Oven baked zucchini chips

Make your own vegetable chips at home with these oven baked zucchini chips. Thinly sliced zucchini is baked in a low oven until golden and crispy.

Zucchini season is upon us and I know that everyone with a garden or CSA is always looking for new ways to use them up. I make so many different things with zucchini and summer squash every year, but always make some of our favorites like zucchini bread, mock apple crisp, and vegetable kabobs.

If you are a fan of veggie chips, then these oven baked zucchini chips are perfect for you! They are a great snack or side dish in place of potato chips with your lunch. They take time to make, but most of that time is hands-off.

I use an oven to low bake these because I do not own a dehydrator. I use my oven on low to dry my garden herbs as well. The oven works well, but I'm sure you can adjust to make these and other veggie chips in a dehydrator.

When you make these you want to lightly brush them with olive oil to help them get crispy and golden, but you don't want to use too much as then they will get too damp. I like them simply seasoned with salt, but you can add pepper, garlic powder, cayenne, smoked paprika, or whatever flavors you like.

You can substitute yellow zucchini or yellow summer squash in this recipe. You just want to make sure to chose firm ones that aren't too large as they will contain a lot of seeds and extra moisture. Use small summer squash for making these chips.

Serve these zucchini chips on the side of your lunch or as a snack. Eat them as they are or try them with a dip such as the fresh garlic and herb dip.

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Yield: 4 servings

Author: Amy Bartlett (Savory Moments)

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Oven Baked Zucchini Chips

Make your own vegetable chips at home with these oven baked zucchini chips. Thinly sliced zucchini is baked in a low oven until golden and crispy.

Ingredients:

• 2 lbs small diameter zucchini
• 2-3 tablespoons olive oil
• salt to taste

Instructions:

1. Thinly slice the zucchini. Use a mandolin for best results (I used a crinkle cutter for these ones.)
2. Place the zucchini slices on a paper towel on the kitchen counter. Cover with another layer of paper towels. Put a baking sheet on top and then a few cans of something heavy. Let sit for about 10 minutes to release some of the moisture.
3. Preheat the oven to 225 degrees.
4. Line two large baking sheets with parchment paper. Lightly brush the parchment with olive oil.
5. Arrange the zucchini onto the parchment. Brush each slice lightly with olive oil and sprinkle with salt.
6. Bake in the oven for about 2.5 - 3.5 hours, rotating the pans halfway through. The time will vary depending on the size and thickness of your zucchini. Begin to check them around the 2 hour mark and check about every 15 minutes after that. Some may be done earlier than others. When any are firm and browned, remove them to a paper towel to cool. Return the others to the oven to continue to bake until finished.

Notes:

The zucchini chips are best enjoyed the day the are made. You can store them in an airtight container, but they don't hold their crispness if there's any moisture remaining.

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I hope you give these zucchini chips a try! Let me know in the comments below.

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Check out these other zucchini recipes:

Silky Creamy Zucchini Soup

Old-fashioned Zucchini Pie

 

Lemon Zucchini Bread

Bread & Butter Refrigerator Zucchini Pickles

Whole Wheat Blueberry Zucchini Muffins

And check out this round-up of 45+ Recipes for Zucchini Season