Description
Thin zucchini rounds baked slowly with a light coating of olive oil and savory seasoning.
- Prep time: 15 minutes
- Drying time: 10 minutes
- Bake time: Approximately 1¼–2 hours
- Cooling time: 5–10 minutes
- Total time: Approximately 1 hour 45 minutes–2 hours 35 minutes
- Servings: 2 small snack portions
- Course: Snack or side dish
- Difficulty: Easy
Ingredients
Scale
Ingredients
- 2 medium zucchini, about 1 pound total
- 2 teaspoons olive oil
- ¼ teaspoon fine salt
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika, optional
- Small pinch of black pepper
Instructions
Instructions
- Preheat the oven to 225°F (107°C). Line two large baking sheets with parchment.
- Wash and dry the zucchini. Trim the ends.
- Slice evenly into rounds about 1⁄16 inch thick.
- Arrange on towels, blot gently, and rest for 10 minutes. Blot again.
- Place on the trays in a single layer without overlapping.
- Brush lightly with olive oil.
- Combine the seasonings and sprinkle evenly over the slices.
- Bake for 45 minutes.
- Turn the slices carefully, rotate the trays, and switch their rack positions.
- Continue baking for 30–60 minutes, or longer if needed, until dry.
- Remove finished chips individually, checking frequently near the end.
- Cool for 5–10 minutes. Return any flexible or moist slices to the oven.
- Serve shortly after cooling.