Salt and Pepper Baked Zucchini Chips
Thinly sliced zucchini are sliced, seasoned, and baked to crispy perfection to make Salt and Pepper Baked Zucchini Chips
Prep Time20 minutes mins
Cook Time2 hours hrs 30 minutes mins
Additional Time10 minutes mins
Total Time3 hours hrs
Servings: 8
Calories: 35kcal
- 2 pounds zucchini on the smaller side so you don't have seeds to deal with
- 1 TBSP oil
- pinch kosher salt
- pinch ground black pepper
slice the zucchini in thin slices, about the thickness of a quarter
lay them out to drain on a clean towel or a paper towel, pat them dry
preheat the oven to 250˚
prepare two baking sheets (my favorites are linked below!) with either silicone liners or parchment paper
lay the slices out in a single layer
brush lightly with oil
lightly sprinkle with kosher salt, and fresh ground pepper
bake in the warm oven for 2-2 1/2 hours, use a wooden spoon to prop open the door to let the humidity escape for better drying
check on them about 30 minutes or so, and switch the positions of the trays so they bake evenly
after about 2 hours you'll want to check the more frequently to make sure they're not burning
they're done when they are lightly brown and starting to crisp up, they will get more crispy once you pull them out and let them cool
once they've cooled off they are ready to eat
if you have any that are still soggy they can go back in the oven for 10-20 minutes or until they've hit that crispy stage
Serving: 1serving | Calories: 35kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 9mg | Potassium: 296mg | Fiber: 1g | Sugar: 3g | Vitamin A: 227IU | Vitamin C: 20mg | Calcium: 18mg | Iron: 0.4mg