Crispy Zucchini Chips Recipe

Credit to the Original Owner

Mango Mochi is a truly delightful Japanese-inspired dessert that features a luscious and refreshing fresh mango puree to give it a fruity twist. Made with just three simple ingredients, this recipe is incredibly quick, easy, and is perfect for satisfying your sweet tooth any time of day. The unique chewy texture of mochi pairs harmoniously with the vibrant tropical mango flavor, making this exquisite treat a must-try for any occasion, whether it's a special celebration or just a delightful snack.

Zucchini Chips

Ingredients

• 2 medium zucchinis

• 1–2 tablespoons of olive oil (or avocado oil for a healthier option)

• ½ teaspoon of sea salt

• ½ teaspoon of garlic powder

• ½ teaspoon of smoked paprika (optional for a little extra flavor)

• ¼ teaspoon of black pepper

• Grated parmesan (optional for added flavor and crunch)

Instructions

1. Preheat Your Oven - To start, preheat your oven to 250°F (120°C). This low temperature helps the zucchini slices to slowly dehydrate and crisp up without burning. You want them to bake evenly for a perfect crunch.

1. Prepare the Zucchini - Wash and dry your zucchinis thoroughly. Once dried, slice them into thin rounds using a sharp knife or a mandolin. The thinner the slices, the crispier your chips will turn out. Aim for about 1/8-inch thickness.

Remove Excess Moisture - Zucchini contains a high water content, so it’s crucial to remove as much moisture as possible to achieve crispy chips.

1. Lay the zucchini slices on a paper towel and sprinkle them lightly with salt. Allow them to sit for about 10 minutes.

   The salt will draw out some of the water. Afterward, gently pat the slices with another paper towel to soak up the moisture.

Step 4: Season the Zucchini Slices

• In a large bowl, toss the zucchini slices with olive oil, ensuring they’re evenly coated. Add your salt, garlic powder, smoked paprika, and black pepper.

• If you want an extra cheesy crunch, sprinkle in some grated parmesan at this point. Toss the slices again to coat them with the seasoning mixture.

Step 5: Arrange and Bake

• Line a baking sheet with parchment paper to prevent sticking. Arrange the zucchini slices in a single layer, making sure none overlap.

  Overlapping will prevent them from crisping properly. If necessary, use two baking sheets.

  Bake sheets in the oven for 1.5 to 2 hours, flipping halfway for even crisping. The low temperature dehydrates zucchini for a crispy result without burning.

Step 6: Check for Crispiness

Around the 90-minute mark, check your chips. They should be golden brown and crispy to the touch. If they’re still soft, allow them to bake for a bit longer.

Once they’re ready, remove them from the oven and let them cool for 5 minutes. This cooling process helps them firm up even more.

Tips for Perfect Zucchini Chips

Getting zucchini chips just right is all about the details. First off, consistency is key — make sure you slice the zucchini as evenly as possible. A mandoline slicer works great for this. If your slices vary in thickness, some will turn out too crispy while others stay soft or soggy.

To get ultra-thin, even slices, I recommend using a mandoline slicer like this one. It makes the slicing quick, easy, and perfectly uniform.

Next, don’t overcrowd the pan. Lay the slices out in a single layer with space in between to let air circulate properly. If they overlap, they’ll steam instead of bake, and that defeats the whole purpose of crispy chips.

Patience really pays off here. Low and slow is the name of the game. Baking at a lower temperature may take longer, but it allows the chips to fully dehydrate and crisp up without burning. Cranking up the heat might speed things up, but you’ll likely end up with unevenly cooked or scorched chips.

And finally, have fun with the flavor. Zucchini is a blank canvas. Add a pinch of chili powder for some heat, toss on garlic powder for a savory vibe, or try nutritional yeast for a cheesy, vegan-friendly kick. The possibilities are endless.