Crispy Baked Zucchini Chips. A healthy paleo-friendly snack recipe that is loaded with flavor and crunch, yet light in calories!
This winter we’ve been experimenting with healthy snack options to mix things up a bit, and help us stay on a clean eating regiment.
The naughty snack I miss more than any other munchy is chips… Potato chips, tortilla chips, pretty much any sort of salty fried chippity-chip. I love them all and have absolutely no self control around them, so therefore they are not allowed in the house right now.
But that doesn’t mean I can’t make a light and healthy substitute to help curb the cravings.
Zucchini is the answer.
When zucchini is sliced thin and baked at low heat, it turns into thin rounds of crispy goodness.
You can use any size of zucchini available, but this is the one time you’ll hear me suggest going with larger zucchini squash. Because the chips shrink as they bake, the large grandma’s garden sized zucchini work especially well. They are also a little dryer than the baby zucchini, so they have less moisture to release.
Using a mandolin slicer also helps a great deal, because all the zucchini slices are exactly uniform so they come out perfectly crunchy across the board.
Best of all, you can season your light and healthy Baked Zucchini Chips any way you like. I love them with a touch of smoked paprika and cumin.
Baked Zucchini Chips can be stored in a zip bag or airtight container for several weeks… although there’s no way they’ll last that long.
I don’t have a lot of self-control with these chips either, but at least I know they are ultra light and packed with goodness. A guilt-free snack I can enjoy anytime I want!
More Healthy Snacks
Zucchini Sushi Rolls – In Sonnet’s Kitchen
Apricot Bars – Kellie’s Food to Glow
Baked Zucchini Chips
- 4 large zucchini, evenly sliced 1/8 inch thick
- 2 tablespoons olive oil
- ½ teaspoon Hot Smoked Paprika, optional
- ½ teaspoon Cumin, optional
Slice the zucchini. (Using a mandolin helps keep the slices consistent.) Lay the zucchini slices on paper towels in a single layer. Cover with more paper towels and set a baking sheet on top of the zucchini slices. Press down on the baking sheet, applying slight pressure, to help squeeze out some of the moisture.
- Preheat the oven to 235 degrees F. (Preheat two ovens if you have them to fit more in at once.) Line several baking sheets with parchment paper. Brush the parchment paper lightly with olive oil. Lay the zucchini slices in a single layer on the parchment paper. Fit as many on each baking sheet as possible. Then lightly brush the top of the zuchini with olive oil. Sprinkle the zucchini slices with salt. You can also sprinkle with a little cumin and smoked paprika for extra flavor.
- Bake for 1 1/2 - 2 hours until crisp and golden. If some zucchini chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. Allow the zucchini chips to cool on the paper towels to absorb any extra oil. Store in an air-tight container.