Crispy Baked Zucchini Chips
Crispy Baked Zucchini Chips | Healthy Gluten-Free Snack
Ingredients
Zucchini Chips
- 4 medium zucchini squash sliced into ⅛-inch rounds
- Kosher salt
- Greek extra virgin olive oil
- Harissa spice blend
For Serving
- 1 batch tzatziki sauce
Instructions
Prepare the Tzatziki
- Prepare your favorite tzatziki sauce according to the recipe instructions.
- Cover and refrigerate until ready to serve.
Prepare the Zucchini
- Slice the zucchini into thin, even ⅛-inch rounds using a mandoline slicer.
- Lay the zucchini slices in a single layer over paper towels.
- Sprinkle lightly with kosher salt.
- Cover with another layer of paper towels.
- Place a baking sheet over the top and weigh it down with a cutting board or plate.
- Allow the zucchini to rest for 15–20 minutes to release excess moisture.
- Bake the Chips
- Preheat the oven to 245°F (118°C).
- Line one or two large baking sheets with parchment paper.
- Lightly brush the parchment paper with olive oil.
- Arrange the zucchini slices in a single layer without overlapping.
- Brush the tops lightly with olive oil.
- Sprinkle with harissa spice blend and additional salt if desired.
- Bake for 1½ to 2 hours.
- Check periodically and remove any chips that have already crisped.
- Continue baking remaining slices until all chips are golden and crisp.
- Allow the chips to cool slightly.
- Serve warm or at room temperature alongside tzatziki sauce.
Notes
- Thin slices produce the crispiest chips.
- Baking time may vary depending on moisture content.
- Harissa adds mild heat and depth of flavor.
- Tzatziki provides a cool contrast to the crispy chips.