Swap out more indulgent potato chips for healthy, home-baked zucchini chips! This veggie-based snack works well on its own or paired with some barbecue or a sandwich as a side dish. Spice things up by creating your own seasoning, which takes the chips from simple and salty to smoky with a little kick.
- 2 large zucchinis, rinsed and dried
- kosher sea salt
- 1 teaspoon kosher sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground white pepper
- cooking spray
- 1 tablespoon olive oil
1. Preheat the oven to 225 degrees.
2. Using a mandoline, slice the zucchini into 1⁄8-inch-thick rounds and arrange in a single layer on a clean kitchen towel. Sprinkle the rounds with kosher salt and cover with another clean kitchen towel. Place a baking sheet on top of the zucchini rounds and weigh it down with a cutting board or plate to press out any excess water. Allow to stand for 20 to 25 minutes, applying pressure every so often.
3. Meanwhile, make the chip spice: In a small bowl, mix together the kosher salt, garlic powder, paprika and white pepper and set aside.
4. Line several baking sheets with parchment paper. Lightly coat the parchment paper with cooking spray.
5. Arrange the zucchini rounds in a single layer on the baking sheets, fitting as many as possible. Lightly brush the tops of the zucchini with the olive oil. Sprinkle the chip spice over the zucchini rounds.
6. Bake the zucchini rounds until crispy and golden-brown, 1½ to 2 hours, rotating the pan front to back 45 minutes into cooking. Transfer the zucchini chips to paper towels to cool and to absorb excess oil. If some chips are uncooked, just place them back in the oven for a little longer.